08-25-2010, 18:30
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#61
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Quiet Professional
Join Date: Mar 2004
Location: Castle Rock, CO
Posts: 2,531
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Quote:
Originally Posted by Gypsy
Need a recipe? If you have a Trader Joe's near you they have a pretty good one.
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453.97 miles to the one in Sante Fe...hmmm....if I could get the GF away for the weekend....
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""A man must know his destiny. if he does not recognize it, then he is lost. By this I mean, once, twice, or at the very most, three times, fate will reach out and tap a man on the shoulder. if he has the imagination, he will turn around and fate will point out to him what fork in the road he should take, if he has the guts, he will take it.""- GEN George S. Patton
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lksteve is offline
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08-26-2010, 21:22
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#62
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Area Commander
Join Date: Jan 2004
Location: Midwest
Posts: 7,107
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Quote:
Originally Posted by lksteve
453.97 miles to the one in Sante Fe...hmmm....if I could get the GF away for the weekend....
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Road trip! 
Mine's about 1.5 miles away, if you'd like mail.
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Gypsy is offline
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08-26-2010, 21:27
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#63
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Quiet Professional
Join Date: Mar 2004
Location: Castle Rock, CO
Posts: 2,531
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Quote:
Originally Posted by Gypsy
Mine's about 1.5 miles away, if you'd like mail.
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I think I'll just learn how to make it...
__________________
""A man must know his destiny. if he does not recognize it, then he is lost. By this I mean, once, twice, or at the very most, three times, fate will reach out and tap a man on the shoulder. if he has the imagination, he will turn around and fate will point out to him what fork in the road he should take, if he has the guts, he will take it.""- GEN George S. Patton
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lksteve is offline
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08-28-2010, 17:06
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#64
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Area Commander
Join Date: Jan 2004
Location: Midwest
Posts: 7,107
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Quote:
Originally Posted by lksteve
I think I'll just learn how to make it... |
A good trick is to freeze it in ice cube trays, pop out what you want when you want it. I cover the trays with foil.
3 cloves garlic peeled
2 cups fresh basil leaves (washed, stems removed)
3 tablespoons pine nuts
dash salt and pepper
1/2 cup extra virgin olive oil
1/2 cup freshly grated Parmesan cheese
If you're ambitious get yourself a mortar and pestle.  Add the basil, garlic, salt, pepper and pine nuts to the mortar and grind it all into a paste. Then grind in the cheese. Wisk in the oil until you have the desired consistency.
For a food processor or a blender throw in your garlic and mince, add the basil, pine nuts, salt and pepper. While the processor is running, slowly drizzle in olive oil until all the ingredients are mixed/pureed. Add Parmesan cheese and blend a bit more. If the pesto is too thick, add a little water.
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Gypsy is offline
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08-29-2010, 06:26
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#65
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Quiet Professional (RIP)
Join Date: May 2007
Location: Carriere,Ms.
Posts: 6,922
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Quote:
Originally Posted by Gypsy
A good trick is to freeze it in ice cube trays, pop out what you want when you want it. I cover the trays with foil.
3 cloves garlic peeled
2 cups fresh basil leaves (washed, stems removed)
3 tablespoons pine nuts
dash salt and pepper
1/2 cup extra virgin olive oil
1/2 cup freshly grated Parmesan cheese
If you're ambitious get yourself a mortar and pestle. Add the basil, garlic, salt, pepper and pine nuts to the mortar and grind it all into a paste. Then grind in the cheese. Wisk in the oil until you have the desired consistency.
For a food processor or a blender throw in your garlic and mince, add the basil, pine nuts, salt and pepper. While the processor is running, slowly drizzle in olive oil until all the ingredients are mixed/pureed. Add Parmesan cheese and blend a bit more. If the pesto is too thick, add a little water. |
Gypsy,
Really sounds good............ I've got a blender,will give it a shot,I'll let you know how it turned out................. 
Big Teddy 
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I believe that SF is a 'calling' - not too different from the calling missionaries I know received. I knew instantly that it was for me, and that I would do all I could to achieve it. Most others I know in SF experienced something similar. If, as you say, you HAVE searched and read, and you do not KNOW if this is the path for you --- it is not....
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SF is a calling and it requires commitment and dedication that the uninitiated will never understand......
Jack Moroney
SFA M-2527, Chapter XXXVII
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greenberetTFS is offline
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08-29-2010, 10:47
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#66
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Area Commander
Join Date: Jan 2004
Location: Midwest
Posts: 7,107
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Quote:
Originally Posted by greenberetTFS
Gypsy,
Really sounds good............ I've got a blender,will give it a shot,I'll let you know how it turned out.................
Big Teddy |
Good luck Big Teddy! It's just a standard recipe so you should have an easy time of it. I like to use this on sammiches too!
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