could you make pesto and just put it into bottles and give it as xmas gifts and would it be ok to eat or would it go bad and possibly poison your loved ones (and, supposing it did would it be such a

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and supposing you received a gift of pesto would you enjoy it or just stuff it in the back of your fridge and forget about until several months later and think to yourself, 'damn who gave me that tub o crp i would've preferred a pop in the schnozz?'

― Fritz Wollner (Fritz), Tuesday, 21 December 2004 04:07 (twenty years ago)

basically the question is actually how do you bottle pesto and is it a good idea

― Fritz Wollner (Fritz), Tuesday, 21 December 2004 04:09 (twenty years ago)

Sure you can bottle pesto. It'll last 2-3 weeks at least.

― the music mole (colin s barrow), Tuesday, 21 December 2004 04:10 (twenty years ago)

is there any trick to the bottling process or can you just slop it in?

― Fritz Wollner (Fritz), Tuesday, 21 December 2004 04:12 (twenty years ago)

Correct me if I'm wrong, someone, but I'd just slop it in.

― the music mole (colin s barrow), Tuesday, 21 December 2004 04:13 (twenty years ago)

If you bottle it and put a layer of olive oil over the top it will keep longer. But to keep really really longer you'll have to sterilise the jars in the oven.

― papa november (papa november), Tuesday, 21 December 2004 04:15 (twenty years ago)

You should proabbly sterilise the bottle and lid first tho! With boiling water. I think thatd be a good idea.

xpost or the oven yeah.

― Trayce (trayce), Tuesday, 21 December 2004 04:15 (twenty years ago)

maybe put a little olive oil on the top after you slop it up and mush it down.

xpost

― bulbs (bulbs), Tuesday, 21 December 2004 04:16 (twenty years ago)

and spit in it.

― the music mole (colin s barrow), Tuesday, 21 December 2004 04:16 (twenty years ago)

Yes oil is a good preserver. Also good for tomato paste/sauces to stop them moulding over.

xpost hahaha!

― Trayce (trayce), Tuesday, 21 December 2004 04:17 (twenty years ago)

...yeah cause it's the oxygen that likes to send shit mouldy.

Who would've thought us Aussies were all such foodies?

― papa november (papa november), Tuesday, 21 December 2004 04:18 (twenty years ago)

You know the name pesto comes from how it was made with a mortar and pestle. I just bought a huge one - I should have a crack at home made, pestle-smashed pesto.

In fact I should go and buy some basil seedlings after work. The weather's turning hot enough I think.

― Trayce (trayce), Tuesday, 21 December 2004 04:19 (twenty years ago)

Yeah, apparently 34 in Melbourne on Thursday!

― papa november (papa november), Tuesday, 21 December 2004 04:21 (twenty years ago)

thanks. so how about just slopping plus a warning like "i just slopped it in, enjoy, PS you might die"?

― Fritz Wollner (Fritz), Tuesday, 21 December 2004 04:21 (twenty years ago)

DEATH PESTO

― Trayce (trayce), Tuesday, 21 December 2004 04:23 (twenty years ago)

Just tell 'em to eat it within 2 weeks, they'll be fine. I think it's a great idea for a present.

― the music mole (colin s barrow), Tuesday, 21 December 2004 04:23 (twenty years ago)

GOTH PESTO

― teeny (teeny), Tuesday, 21 December 2004 04:25 (twenty years ago)

Yeah, I dunno anyone who doesn't like fresh pesto....that is, unless you're really shocking at making it.

― papa november (papa november), Tuesday, 21 December 2004 04:26 (twenty years ago)

so it's a good gift then? i make a decent pesto i think

― Fritz Wollner (Fritz), Tuesday, 21 December 2004 04:27 (twenty years ago)

Haha Teeny you read my mind I was about to post that I had an idea for goth food, like jars of sauces with hazard/warning labels on it!

That would RULE!

― Trayce (trayce), Tuesday, 21 December 2004 04:28 (twenty years ago)

George Costanza doesn't like pesto (x-post).

― the music mole (colin s barrow), Tuesday, 21 December 2004 04:29 (twenty years ago)

This is a great idea! I did not know one could just make pesto, I thought it was like asparagus or something. Fritz, you have saved Christmas.

Part 2: How does one make pesto?

― Gravel Puzzleworth (Gregory Henry), Tuesday, 21 December 2004 04:30 (twenty years ago)

George Costanza is a gimp

x-post

― papa november (papa november), Tuesday, 21 December 2004 04:30 (twenty years ago)

Haha Teeny you read my mind I was about to post that I had an idea for goth food, like jars of sauces with hazard/warning labels on it!
That would RULE!

-- Trayce

Gothic food

― the music mole (colin s barrow), Tuesday, 21 December 2004 04:43 (twenty years ago)

If you have a mortar and pestle, use them to make pesto. You can also make it in a food processor.
Heres one pesto recipe that looked good - they vary so widely it is personal expermentation really.

------
If possible, grow basil in the garden or on a balcony or in a courtyard.

Pesto
Serves 4 – 6 for pasta
Ingredients
1 clove garlic
salt
bunch basil
1 tablespoon pine nuts
3 – 4 tablespoons grated parmesan
extra virgin olive oil (about half a cup)

Method
Pound the garlic with a little salt, then add the basil leaves and pound until smooth. Pound in the pine nuts, stir in the cheese, alternating with olive oil.

If using a food processor, process the garlic first, then add the basil and pine nuts together. Turn into a clean bowl and add the cheese and oil by hand.

If not using immediately, use slightly less oil and cover the pesto with a thin film of olive oil so that it does not oxidise and lose its bright green colour.

Serve with gnocchi or pasta. Delicious also with roast vegetables, zucchini frittata, baked tomatoes, and with meat, especially lamb.

(from http://www.jeanhailes.org.au/newsletter/nl_nov2004_p3.htm)

― Trayce (trayce), Tuesday, 21 December 2004 05:12 (twenty years ago)

Whoops that first line wasnt mine, it was part of what I pasted, ha.

― Trayce (trayce), Tuesday, 21 December 2004 05:12 (twenty years ago)

You can make pesto with lots of fresh herbs too (coriander, oregano), not just basil.

― paulhw (paulhw), Tuesday, 21 December 2004 15:30 (twenty years ago)

If you used like Thai/purple basil you might get something somewhat gothy.

― nickalicious (nickalicious), Tuesday, 21 December 2004 15:36 (twenty years ago)

pistachios or macadamia nuts make an interesting substitute for pinenuts

― lauren (laurenp), Wednesday, 22 December 2004 13:39 (twenty years ago)

I also like to use pecorino instead of parmesan too!

― PinXorchiXoR (Pinkpanther), Wednesday, 22 December 2004 13:46 (twenty years ago)

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