Extend the Flavors of Summer with Pesto

between homemade and store-bought pesto. And the variations are endless. I just heard about kale pesto, which I can't wait to try.

Kalyn Denny
Kalyn's Kitchen ( http://kalynskitchen.blogspot.com )

My first experience with pesto was several years ago.  I had bought a jar at the grocery store and wasn't impressed with it.  This summer I decided to try it again but this time I bought some basil at the local farmers market and made my own very basic oil and basil pesto.  Wow!  So much better than store bought!  Thanks for the recipes, I can't wait to try some of them!

Ali

Home of the Lazy Dog ( http://www.alithelazydog.com/ )

And I agree totally; pesto is one reason the food processor is a "must have" piece of kitchen equipment!

Kalyn Denny
Kalyn's Kitchen ( http://kalynskitchen.blogspot.com )

Pesto is exactly why I bought my food processor.  I saw a friend making pesto in her food processor and thought, "I've got to get one of those!"  Now I can't wait so thanks so much for the recipes! 

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and I did think the tomato-herb pesto sounded lovely!

Kalyn Denny
Kalyn's Kitchen ( http://kalynskitchen.blogspot.com )

Much appreciated, lovely Kalyn!

For recipes and food issues and a bit of humor, visit my blog, <a href="http://expatriateskitchen.blogspot.com">Expatriate's Kitchen</a>

Personally I don't ever put salt in pesto, and I haven't ever noticed mine going black in the freezer even though I add the oil before freezing. (Actually I always thought the oil kept it from turning colors, but who knows?) The reason I like to add the cheese before freezing is to save a step when I take it out of the freezer. But I do like the thought that you can use less oil if it's added later.

I think pesto is so wonderfully versatile that you can hardly go wrong, no matter what your personal preference is!

Kalyn Denny
Kalyn's Kitchen ( http://kalynskitchen.blogspot.com )

I was excited to see someone else talking about pesto at this time of year.

I love pesto and just wrote an article about pesto and freezing pesto ( http://redesignedmom.com/2008/08/30/how-to-freeze-... ) specifically on my blog.  Pesto is such a great way to use up the late summer bounty.

I too have heard to leave the parmesan out when freezing, but I too have never had a problem with that.

I find that the pesto stays freshest and retains it's bright green color best by leaving out the salt and oil when freezing.

Then when I am ready to use, I toss in the desired amount of pesto and add the salt and oil to taste.

I also find that I use significantly less oil and salt in the finished dish this way, making pesto a healthy option.  

Thanks for a great post,

Karin

The Redesigned Mom ( http://redesignedmom.com ) 

I'm planning to make mint pesto and parsley pesto!

Kalyn Denny
Kalyn's Kitchen ( http://kalynskitchen.blogspot.com )

I am living proof that pesto making is not daunting, especially if you're in posession of a food processor. Another good tip for storage in the fridge is to pour olive oil over the top then press the plastic wrap down over the top sealing it up along the sides. It keeps it from browning. 

I am so bookmarking this post. Thanks Kalyn!

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