英国威廉希尔

pasta with pesto genovese

Welcome to the point of the summer when I don’t remember why I chose a career in cooking when I only want to eat about five things — tomatoes, melon, iced coffee and/or drinks, and popsicles — until the heat and humidity recede. The fifth, pasta with homemade basil pesto, is a craving that arrives like clockwork every July. It usually comes with very specific instructions, a list of everything I think tastes good with, near, or stirred into pesto pasta, things like white beans, grilled and marinated zucchini, halved cherry tomatoes, and bocconcini (or tinier!) mozzarella. And that’s it, that’s my whole menu for the rest of July. I’ll come back when I’m interesting again, okay?

......好吧,事情是这样的:我从来没有在这里写了一个食谱与一些铃铛或口哨罗勒香蒜因为每当我想分享的东西,配方很基本的,我倾向于谈论自己出来。没有互联网有足够的香蒜酱食谱,德布?英国威廉希尔为什么说如果你不加入一些新的对话?这是我不变的内心独白。但是!我保持笔记如何使我的电脑上香蒜指每年的七月,因为几乎所有的食谱我上头版的谷歌搜索结果找到丢失的信息,我需要,就像一个体重测量为罗勒(运气好找到紫苏叶两杯that weigh the same or guessing how much of a larger plant you’d need for a couple cups of leaves), an accurate estimate of the amount of olive oil you’ll need, a reminder to please toast your pine nuts for maximum flavor, and, most importantly, the amount it makes and the amount of pasta the yield can generously coat. Yes, what I just described is called “a recipe.” And yes, this is a recipe blog. Maybe it’s time to finally close this loop.


what you'll need grind your parmesan first 紫苏叶 加入紫苏叶 鳍 很多香蒜 在碗中混合 面食与香蒜吉诺维斯(罗勒香蒜酱)

又过了笔记/提示:
– Pesto comes from the Italian wordpestare,which means “to pound” or “to crush,” as pestos were traditionally made in a large mortar with a pestle. Strictly speaking, pesto is a generic term for anything that’s made by pounding or grinding, something I take great liberty with on SK (see:胡桃香蒜almond pesto),但罗勒香蒜,pesto alla genovese,是如此的流行,它通常是想到什么就当人们认为香蒜。
- 技术:我使用的是食品加工,但你绝对可以使其在一个研钵,或者用Mezzaluna餐厅,或只是一个普通的刀。只是肉,肉,肉掉在每一个阶段,而不是粉碎。
- 材料:松子(pignoli)这里是传统的螺母,但我发现,杏仁也运作良好。刚烤面包他们第一:均匀涂抹在烤板和烘烤在350度为5〜8分钟,抛掷一次或两次甚至颜色。奶酪通常是帕马森干酪或者佩科里诺罗马诺。
- 面食形状:对于香蒜最传统的形状trofie,a short, thin, twisted pasta from Liguria made with semolina (hard wheat) flour. The shape is rolled by hand — no pasta machine required (hooray). I cannot find the photos anywhere now but I made it a few years ago. However, I never have great luck with hand-formed shapes because it’s hard to keep them all the same thickness, which leads to some pieces overcooking while others take forever to cook. I have faith you’ll do better;这里有一个不错的领先优势
- 确保您的紫苏叶是干的,或混合物得到那种肮脏看(是的,我是一个专业作家,你为什么要问?)。
- 不要跳过盐。绝对跳过柠檬。我总是说,我认为我们常加入盐时,我们会更好,添加酸性食品中。在这里,我觉得相反;跳过柠檬,这是不传统和褪色的罗勒。赛季很好。- 始终留在网站上一些奶酪,因为你会需要它来完成。

面食与香蒜吉诺维斯(罗勒香蒜酱)

Previously

Six months ago:新古典婚礼蛋糕+如何
一年前:冰冻西瓜Mojitos
两年前:玉米油条波旁桃子粉碎
三年前:鹰嘴豆泥堆载有西红柿和黄瓜
Four years ago:玉米,培根和帕尔马面食
Five years ago:番茄和油炸三明治波萝伏洛干酪
六年前:Easiest Fridge Dill Pickles烤桃拆分
Seven years ago:One-Pan Farro with TomatoesHot Fudge Sundae Cake
Eight years ago:培根玉米哈希
九年前:全麦莓芝士烤饼
Ten years ago:芒果色拉用腰果和薄荷泰式风格的鸡腿桃蓝莓鞋匠,和扇形西红柿蒜香
十一年前:奶油蛋卷光包子汉堡Blueberry Boy Bait,和Lemony Zucchini Goat Cheese Pizza
Twelve years ago:巧克力冰糕
十三年前:Double Chocolate Layer Cake

意大利面with Pesto Genovese (Basil Pesto)

  • 份量:使1杯香蒜为1磅干燥的面食;提供4至8;
  • 资源:英国威廉希尔
  • Print

  • 1磅(454克),干燥的面食,任何形状(这里示出:gemelli;更传统的:trofie
  • 2 ounces (55 grams) aged parmesan or pecorino romano
  • 2至3个蒜瓣
  • 1/4杯(35克),烤松子
  • 犹太盐和现磨黑胡椒
  • 堆积4杯新鲜罗勒叶(3盎司或85克),从a 5-6-ounce bundle with stems
  • 1/2杯(120毫升)橄榄油,加更多的根据需要

在食品加工:巴马切成小块,并使用切割刀片(主要的)磨奶酪,直到粉状。刮奶酪放进碗中备用。

大蒜添加到空食物处理器的碗和脉冲几次,直到切碎。加入松子和脉冲数次,直至切碎非常小,但不这么长时间,它成为一个种子黄油本机运行。加入1/2茶匙盐,黑胡椒的几个研磨,和罗勒叶,并运行机器,直至紫苏叶切碎。在机器运行,小雨橄榄油。加入1/4杯意大利干酪和脉冲几次混合。更多的盐添加到味道 - 我喜欢1/2茶匙钻石品牌11之间(以下任何其他品牌的)粗盐总。因为我用它主要是作为一个意大利面酱,我希望它彻底风干。

用手:箱子上刨丝器的小孔芝士粉。切碎大蒜和砧板上松子在一起。加入紫苏叶,继续砍,直到他们切碎。刮放入大碗中,加入盐和胡椒粉,和小雨橄榄油,搅拌。添加奶酪,搅拌结合。季节与额外的盐调味。

Both methods:您可以使用这项权利了或把它放在冰箱里长达一个星期。

组装:Bring a large pot of well-salted water to a boil. Add pasta and cook until al dente. We do not finish this sauce with pasta water over heat (which cooks it further) so aim for the final doneness you prefer. Drain and transfer to a large bowl. I usually let it cool a bit from here because I like pesto on lukewarm or room temperature pasta. When you’re ready, add half of pesto sauce and stir to coat, then add more, a spoonful at a time, until you pasta is as sauced as you like. Add a few drizzles of olive oil if needed to keep sauce moving. Finish with extra parmesan and serve as-is or with a few extras (see below).

附加功能:我通常供应面食香蒜用白扁豆,减半樱桃西红柿,和bocconcini(或更细小的)莫扎里拉奶酪,烤和腌制西葫芦,要么一起吃,或拌入,你的选择。为了使西葫芦,切了几个西葫芦(或这里显示,pattypan壁球,希望花形片会吸引我的西葫芦性儿童)切成薄片;油,盐,胡椒和小雨。烧烤烤或直至双方斑点黑褐色。簸盐,胡椒,1〜2汤匙的红酒醋,和2至3汤匙橄榄油,和一匙刺山柑的。服务于室温。附:有时候,我完全跳过了面食,只是把这个香蒜酱的豆子,西葫芦,西红柿,和奶酪。这个has a similar flavor profile.

grilled and marinated summer squash

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89分上的评论pasta with pesto genovese

  1. sallyt

    I love, love, love pesto – and my summer regret is that despite planting seven basil plants, I don’t have enough for pesto without compromising my plants for other uses. Next year! One more raised bed just for herbs!

    I actually prefer walnuts (the horror!) in my pesto – they’re easier to get, cheaper, a and you don’t risk that weird aftertaste that some pine nuts have. I’ve always used Julia Turshen’s recipe from Small Victories (a GEM of a cookbook) but will try this asap.

    1. LG

      My Dad and I make pesto together every summer (except I guess we’ll be making it separately this year, due to the pandemic, sigh…) and we use walnuts too! I am allergic to pine nuts–when I eat them, everything tastes bitter for three days. Walnuts are a good sub and I think I’d prefer them to almonds as they are a bit more tender.

      我和爸爸不使用的配方,我们只是品尝了很多,因为我们去。我们没有发现单个一年最好是在大蒜开始比过大蒜,因为你可以随时添加更多。我爱大蒜,所以我不吝啬,我们只是慢慢地去用它。

      1. 虽然trofie被认为是传统的,我几乎总是看到服务过trenette香蒜阿拉吉诺维斯这几乎等同于扁。绿豆和土豆也是传统。我经常更换松子葵花籽这只是美味,尽管在所有的不是传统意义上!

      2. 琳达Ť

        You are probably not allergic to Italian pine nuts. Most of the pine nuts sold in the US are from China and they cause that metallic taste in many people. The Italian pine nuts are much, much more delicious. Sadly, they cost a fortune but worth it.

    2. 雷切尔

      莎莉,我用罗勒输出从我株植物原来我修剪他们是错的(不是在所有又名)作斗争。一旦他们得到叶的两层夹断顶部组的,你的工厂将现在在第一组叶子开始分支。西梅,西梅,西梅整个夏天,你会用吨罗勒的结束!

      1. 莎拉

        这对我来说也是非常有帮助,谢谢!你能否更详细地解释好吗?你是什​​么意思2层叶子?

        1. Susan

          Hi Sarah, I had read about pruning basil from a book and it showed a picture, but I also didn’t quite get it until I watched it being done in a Youtube video. I’m sorry, I don’t remember the title of the one I watched but if you search for “how to prune basil so it will grow more” you should find it.

    3. 卡罗琳

      我同意核桃。那我的意大利母亲如何被用于它。她将成为与taglarini我一直无法找到(拼写?),但它是类似意大利细面条,所以我使用它。

      我不知道你有多少罗勒增长,但如果从集群收获吧,离开这里更多的叶子出现的两个小节点,该厂变得浓密,你会得到更多的与每次收获。该工厂持续很长一段时间这种方式。只是不要让它花,因为我相信你已经知道了。

  2. 宾利

    Thank you for the weights!! Also I don’t know if this is blasphemy for Italians, but I started blanching my basil and rolling it in paper towel to stop up the moisture before making pesto and the color is so much more vibrant and lasting. I had a bumper crop of basil last year and I am still thawing frozen blocks of pesto that stay green in the fridge.

  3. Hannah H

    Not to throw a wrench in your pesto bubble, but I learned a few quirky additions from a chef in Tuscany that has made such a difference. Hopefully you’re intrigued enough to try it! To your recipe above, add 1-2 small boiled and peeled potatoes and ~5-7 blanched green beans. The potatoes make the pesto creamy and absorb extra oil (hooray for non-greasy pesto) and the green beans keep the green color but mellow out any harsh flavors. Mix with hot pasta, thin with pasta water if necessary, and devour.

    1. I made a pesto potato salad last week! Pesto w walnuts & nutritional yeast (to make dairy free), yes to lemon…and dressed boiled baby potatoes, string beans, fresh red onion & cannellini beans. Great warm or cold!

        1. Catherine

          香蒜沙司是一个简单的酱和大蒜是一个非常主要成分,所以我想离开它会使它有点平淡...

        2. 基利

          我们是一个大蒜/洋葱免费房子,我做不香蒜大蒜所有的时间。口味都是靠自己足够强大,我们千万不要错过哦。成为敏感之前我用大蒜,因为我发现它压倒停止。你会真正品尝到松子没有的方式,刺鼻的大蒜:)

          1. 沙雷

            我很高兴你认为这个食谱是值得记录,因为我做这个有一天,有你有确切的问题。有多少是罗勒,如何夯实被压缩了一杯茶,多少钱,我需要为我们的家庭呢?我下压实紫苏,这是一个有点缺乏光泽。感谢他们在温室种植紫苏,所以我可以在冬天在澳大利亚享受它。

        3. Meg

          我住在意大利北部很长一段时间,我的honorary mama hated garlic and onion. Her pesto (always sans garlic) is the absolute best I have ever had, and when I have it with garlic now, it’s almost too much.Basil, olive oil, salt, pine nuts, and don’t add cheese until the end. You can top off the jar with oil and it stays green for ages in the fridge. She’d send me home to the states with tightly sealed jars at the end of every summer with the instructions to just add the pecorino right before serving so the pesto didn’t go bad. It lasts forever that way.
          对不起,啰嗦的回答,但她与猫耳朵香蒜是我的选择。我在地球上的最后一餐,所以这是绝对有可能使SANS大蒜,并将它口感好。只要确保一切是超级新鲜的,你是金色的。

    2. teegan

      As far as keeping the color and mellowing the pesto, I’ve used carrot tops in addition to basil in my pesto. The mellower, grassy flavor is one my kids like better than the straight-up basil, and it uses all of those beautiful carrot greens!

      1. 阿莱

        我已经作出了银腭食谱好几年了,它工作得很好,每次。2杯罗勒,1杯核桃,4(但我用3)大蒜瓣,附近的乳酪干酪杯橄榄油和一些一杯。他们想要的奶酪另一半杯,但我不是那种风扇。和大量的盐和胡椒的一些碎屑。我做了上百遍。好吧,也许50,但谁的票?现在,如果只有我能在佛罗里达州西海岸就像我在北弗吉尼亚长大做罗勒鲹。也许我会再试一次栽。你提醒了我,所以谢谢你。

    3. 哇。我已经在五渔村tofie人香蒜许多板用土豆和四季豆与面食和香蒜混合块,但你说的热捧他们在香蒜?我好奇!

    4. Vanessa

      香蒜阿拉吉诺维斯应该有绿豆和土豆在里面。奇怪的是德布没有提到这一点,然后添加西红柿和bocconcini而不是它们完全没有传统和酸,水糊糊添加到冷奶酪球。土豆加淀粉为乳脂状因子和绿豆加紧缩。这是完全好吃,我想我会尝试她用正确的成分(今年大豆的疯狂大丰收!)香蒜周六晚!不能等待。

      1. Vanessa

        Ps. to the responder above, you don’t blitz the potatoes & beans in the food processor: you add them as pieces into the pasta. Boil the sliced potatoes along with the pasta and add the beans in a few minutes before the pasta is done.

      2. 卡里尔

        Agreed – It’s a traditional Ligurian combination: pesto, pasta, potatoes and Italian flat green beans. P.S. There is a frozen version sold in grocery stores – when I need to rely on it versus homemade, I add a little bit of flat Italian green parsley (whirl the thawed pesto with the pasta in food processor). Makes the green more vibrant and adds a bit of ‘fresh’ taste.

  4. 卡拉Piscitello对该

    我已经得到了进入制作香蒜之前快速热烫罗勒叶的习惯。它有助于保持鲜艳的绿色 - 尤其是如果它会被存储。如果我做一单批,我通常只是迅速焯水,我将最终使用的面食。超级简单的步骤,以在添加和值得的,看到超亮绿色!

  5. LSC

    Yum! This sounds like a perfect summer dinner for me. I love pesto but haven’t made my own in ages because it never really came out the way I imagined and I gave up wasting ingredients. Now that I have your perfect recipe I’d love to try but as you mentioned it’s often difficult to find good fresh pine nuts. What is your go-to source in NYC?

    1. 测测

      营养酵母香蒜是伟大的奶酪子!你也可以使用纯素食巴马但几乎所有的素食食谱香蒜使用营养酵母。英国威廉希尔

    2. 埃巴

      我用白味噌代替奶酪(和使用核桃,这似乎也成为争论)。它使一个超级替代,到这种地步,这就是如何使我的香蒜,即使我不是素食主义者。

    3. 马丁

      try avocado instead of the cheese, in fact you can make something close to pesto with just basil, olive oil and avocado, as avocado is both a bit cheesy and nutty.

  6. 雷切尔

    我一直在踢香蒜这个夏天太。有一两件事,我发现不小心(当我罗勒跑出来)是其实我更喜欢香蒜是罗勒的一半,另一半菠菜。实际上我用的冷冻菠菜解冻和挤压。此外,我喜欢的味道,它也保持绿色更长的时间!我最近还(由于大流行储藏室)转移到从pinenuts杏仁,我想我现在更喜欢它。

    1. 桑德拉

      我正要张贴关于增加菠菜,但你打我给它。直罗勒对我来说(我爱菠菜)有点太强大了。

  7. Good recipe, but how would Deb produce less than that? With pine nuts so pricey, toasted almonds are good here, and I have used toasted walnuts as well. They are a little more astringent, but if that’s all you have and you don’t want to go to the grocery store (sort of creepy sometimes these days) the walnuts work fine. But make sure they are toasted as well. Gemelli is perfect, sort of a short strand but easy to toss, easy to eat. Thank you, Deb. Carry on!

  8. 德布,你在这里吹我的脑海里。我认为原因食谱包括非传统的柠檬/柠檬酸是保英国威廉希尔持鲜艳的颜色,但你说的对?

    1. 吕贝卡

      Being married to a guy with southern Italian roots pesto in the summer is a must. This is so far the only pesto recipe like ours. Although, I do use the Blendtec with a splash of water. I liked the part where you said no to lemon.

  9. 安妮特

    重新干燥罗勒:非常感谢你为这个提示!我从湿叶子在本周作出香蒜和无法弄清楚,为什么我的美丽新鲜罗勒变成了这个暗绿色,褐色的混乱。问题解决了!

  10. Carey Sanders

    I adore pesto and make a vegan version that’s delicious. I am currently on an elimination diet because of food sensitivities and one of the foods I can’t have is lemon so yesterday when I made pesto I squeezed a fresh orange in instead of the lemon juice and it was so good I think I’ll do it that way from now on. I use basil, pinenuts, walnuts, garlic, orange juice, nutritional yeast, and pink salt. So so so good and I wish I’d make a bigger batch.

  11. 我认为我们需要在盛夏的基本食谱,因为我们不能认为由于英国威廉希尔热!我甚至不参考我的食谱了和目测一切融合在一起扔掉它。

    我肯定我会采纳你的加入香蒜之前让面食冷静下来的方法。这使得有很大的意义。

    1. 丽贝卡·赖克

      你好。我让大批量,完成与奶酪,部分成自封袋,挤下来的底部用木勺背面(如雪茄形),把它卷起来,并冻结。解冻,易于保存,当它保持永远的,有品位或颜色没有妥协。我把所有的小拉链成加仑大小的大拉链。香蒜一年之久!

      1. Tish

        您好,我冻结香蒜每年 - 只有罗勒,坚果和一半的油,当解冻加入大蒜,奶酪和剩余油和盐。用于冻结其在硅松饼杯子然后弹出出来,袋子他们,但现在很少有半杯塑料桶我使用的集合。我们在新西兰的冬天深是,它是可爱有什么东西如此接近,从手头上的花园香蒜新鲜。

    2. 艾玛

      我冻结矿硅微型松饼罐子或冰块盘。太精心制作每一件事情,如果一层橄榄油。他们突然大家都出去了,并把它们放到一加仑的Ziploc袋。

      1. MR在新泽西州

        我也用冰块托盘和爱情能有精确我想了好几个月,每次量。硅胶迷你松饼罐是一个伟大的想法。

        最近上烧烤脊方铸铁铛即越过炉灶燃烧器,切成肉丁去骨鸡胸肉,以及与香蒜,我在一个碗里已经解冻,而鸡肉熟翻腾。美味的热,然后冰凉可口。我也喜欢与香蒜白扁豆作为野餐配菜,巨大的冲击(它们是什么?)。也使得淘汰赛土豆沙拉。

  12. 莎拉

    是以香蒜酱!我已经做了好几年,因为我的妈妈一直在做了多年,这里是我学到的东西:

    - 任何螺母(也许除了花生)工作正常。我和开心果,核桃,胡桃,腰果做到了,并且很多那些我道上混的打捞出
    -if you don’t have much basil, you can replace it with kale. If you wanna get fancy, blanch it first to keep the color
    样坚果,任何坚硬的咸奶酪就行了。我用一切从Asiago的切达到一个老大块
    - 只是,像所有的大蒜
    - 不要用紫罗勒。它的味道相同,但它看起来非常倒胃口

    耶香蒜!香草为大家!

  13. Another great use for pesto is to make a chicken de pesto. Created at Cafe Spiaggia in Chicago, it is an easy mashup of grilled chicken cut in cubes, golden raisins, pine nuts and pesto. Wonderful by itself or on an artisan bread.

  14. DEB

    I wasn’t confident this fit the purview of a pesto recipe, especially one that had already run long, but here’s a tip I skipped:

    一些罗勒生长点:I’ve had a little pot of basil on our terrace for each of the last 5 summers and what I have learned is that basil is very very easy to grow, however, there is a point (soon, if you started yours in May) where it’s going to flower, and at that point, it just doesn’t taste as good. You want to pull it before this happens. People will tell you to pinch the flowers but you cannot trick basil. It knows when it is its time and the flavor will still not be as good, plus the flowers come immediately back.

    以下是我建议每周或每两周这样你永远不会用完,按一些种子放入土壤中,所以你可以有罗勒连续运行(这也是香菜很好的意见,其中有一个更短的叶来-seed周期,香菜,尽管它持续睡前种子)长。难道我这样做呢?每年夏天,我发誓我会的。我这样做,约3〜4周,然后我忘了。TL;博士:我从一间杂货店这罗勒。

      1. 卡里尔

        Yes – I add them to fresh chopped tomatoes w/ olive oil, salt, pepper – I skip vinegar/lemon juice.

  15. 我学会了从迈克尔·奇尔洛阴凉香蒜伎俩,已在成品的颜色的巨大差异:把罗勒食品orocessor与其他成分之前,焯它在沸水中15秒然后将其浸没在冰水。令人惊讶的是更清新的外观香蒜酱!

  16. 你好,感谢您所有关于香蒜这些有价值的信息。包括我们可以在获得正确的测量难度!我们可以提到,松子价格昂贵?其实有存在香草帮会在热那亚,形成早在1892年,他们放下香蒜法律哈哈(我们都是免费打破)。维克多哈杉,玛塞拉·黑曾的鳏夫,说她会在最后合并与香蒜酱意大利面煮熟时随时添加一勺黄油。另外,我读了,当谈到香蒜,这不是天经地义的事举杯松子和柠檬从来没有在任何情况下,它的一部分。干酪的混合物是羊奶和帕玛森和盐,是是是。无论如何,关于前,当我决定做一些香蒜阿拉吉诺维斯几个月我不能为记比例/权重的ilfe和你有什么,并通过所有我的笔记所以读。一个非常有用的尖端是传统做法要求1个丁香每30克紫苏叶的大蒜。我去了(是的!)计数90个紫苏叶的麻烦和重量来90克。 So now, if I want to make a lot of pesto, I just rip off as many basil leaves as I think it takes and then measure them until I reach 90g. I use 50g pinoli. The cheese are two: both parmigiano (100g) and pecorino (120g). About half a glass of good quality olive oil. This pesto, which I started off with mortar and pestle and then got fed up and transferred to a food processor, was really very good, felt very proud. Then last week I went rogue and did away with the mortar and pestle and the result was … well, not so good, I ruined the texture of the pinoli (pine nuts). So your suggestion about being careful and pulsing is spot on. Thanks so much for that. LIke you, pesto for me is all about summer. Hopefully this time I’ll remember to make batches to freeze and use during a dreary winter day to cheer us up! The best ready made pesto on the market is apparently the Rossi brand.https://www.pestorossi.com/709-2/

  17. 马丁

    IMO it’s OK to use the machine for the basil, olive oil and garlic, but it’s better to use a grater for the cheese, and a mortar for the pine nuts, their texture is important for the taste, i like the pine nuts to be very slightly chunky., then just mix everything by hand, furthermore, you can keep the basil+ oil and garlic mix separate, and add the cheese and pine nuts just before serving

  18. 卡里尔

    德布,看起来很好吃!我一直在吃“绿色意大利面”,因为我还是个孩子 - 父亲家族起源于上述五兵马俑(从热那亚不远)山区。我们一直用核桃代替松子包括与紫苏叶一起新鲜的意大利香菜 - 它帮助“照亮”酱油。我们把它与橄榄油在上面的一层,这有助于减少对氧化过程的冰箱。我们还冻结,但如果是这样,我们消除了乳酪和添加它。尽量保持冷静:)

  19. JILL WELLS

    你有没有为那些坚果过敏任何香蒜酱的食谱?英国威廉希尔我儿子的女朋友是nuts-试图找到一个我可以让她过敏的树。

    1. 詹妮弗

      嗨,吉尔,我畏缩,因为我写这篇文章,因为我不希望流量从Deb的网站了,但我的儿子也有坚果过敏和香蒜是他最喜欢的食物,夏天一个。我在网上搜索和twopeasandapod.com了我们一直在使用这个夏天得到一个体面的免费坚果香蒜配方。我会一直喜欢的版本德布上述规定,但如果你需要避免螺母,一个伟大的工程,我也有很大的成绩,以及冻结它。

  20. 南希·伍德沃德

    如果你处理的橄榄油太长它变得苦涩和废墟的香蒜酱。最好还是搅拌它,我责备苦味的罗勒,但事实证明它是混合导致问题的橄榄油。

  21. Mary G.

    Seven Hills Pasta Company in MA creates an old school pasta like you described. Delicious and authentically made. Check them out!

  22. 格特鲁德

    The pesto turned out great, could have eaten it straight from the blender.
    我把它添加到我的“意大利色拉”成分(面食,减半樱桃西红柿,马苏里拉迷你裙,黑橄榄)。这将是明天的午餐。
    Thanks for the wonderful recipe.

  23. 莱斯利

    我的母亲在法律用途核桃和大量在她的香蒜新鲜大蒜。她使的它,并冻结其巨额资金。我们把它的一切!

  24. 埃琳娜ķ

    Ha just the other day when I went to make pesto I thought to myself – I don’t think Deb has a pesto recipe! Thank you for adding one. I can’t wait to try it soon with the large amount of basil I’ve been growing.

  25. PG

    你还喜欢冷汤?我不知道,因为我还住在西红柿,而他们在季节,但主要是在西班牙凉菜汤的形式。

  26. Molly

    德布,我很高兴你张贴了这个。“面食吉诺维斯”是我们的房子(意大利面自制的香蒜酱,切块和煮土豆和扔青豆)的主食。这是我的全家赞赏太罕见的主食之一。我将与你的香蒜下一次尝试。=)

  27. CQ

    感谢分享!就在上周,我是做香蒜的思考和搜索网站寻找良方。有这么多平淡无奇的食谱潜伏在互联网上,但你永远不英国威廉希尔会让人失望。等不及要试试这个!

  28. lilyp

    其实,我喜欢它,当你发布“基本”这个样子!I know I can trust your recipes to be well tested and have really clear instructions and answer all my questions before I even think to ask them, so it’s great to have more standard references that I don’t have to go searching/comparing a bunch of different sites for.

  29. 我们的香蒜游戏改变(如通过ATK食谱建议的)是在食品处理器脉冲之前举杯大蒜。要敬酒,你把直到有一些褐色斑点,他们在干整,未去皮的丁香煎锅中高热量。然后滑落皮并继续!这完全凶悍的原始风味。这只是一个美观大方,圆润的味道,而额外的步骤将只有约1-2分钟。如果你发现香蒜生蒜压倒性特别推荐此步骤。

  30. 新浪

    今天这个做 - 我们已经在很长一段时间的最佳香蒜。感谢这么多的合理比例和成分的测量!

    但是,公平的警告所有试图使香蒜用研钵传统的方式:它的。一个。痛。;-)而且值得的。

  31. 利亚

    德布,请问你的香蒜留鲜艳可爱的绿色矿山的时候总是变成棕色?我试图漂白,但不喜欢叶子的湿度。

    1. DEB

      Do you add any acidic ingredient? Because without that, it should stay bright — I’ve never had an issue. However! When you take leftovers from the fridge, the very top edge will be brown. It’s fully bright green underneath, just give it a stir.

  32. Anne

    老实说,我来这里的原因是一半的reminder of– oh yeah, that’s a thing I can make. I love the simple ones, the ones that are basic and unbeatable.

  33. Elaine

    正在计划使香蒜今晚所有的一周,如此赞赏值得信赖的配方(包括预所产生的重量!)。美味和完善与烤西葫芦面食。我做了烤子葵花子的松子,这真是棒极了,如果你有一个坚果过敏地址。谢谢,德布!

  34. Ĵ

    Have you tried blanching your basil before processing the pesto? It sets the color so the whole thing doesn’t turn brown. It still tastes amazing but it also looks pretty.

  35. Katie

    One thing to keep in mind when you are wondering if the the internet needs a recipe for X is that the internet is a vast and untrustworthy place, but people trust you! My kids have been trained that when you want to make something in the kitchen, you look through the recipe box or you go to smitten kitchen. So please don’t hesitate to keep putting somewhat obvious recipes on your blog. Thank you!

  36. 艾丽

    它是如此炎热潮湿与在这里VA&我想香蒜的晚上完成一个供应熟食,unsauced radiatore的冰箱里。我也是这个星球上最懒惰的厨师,所以因此快捷方式的女王。我盘旋特级初榨橄榄油的大方量和一盘小小的地球平衡人造黄油和微波加热。我把乔氏加州大蒜粉和一些脱水洋葱切碎洒在那与增加了两个商人乔冻结香蒜立方体。轻轻再次核爆,撒上少许海盐,混合起来瓦特/叉子,抛投已经煮熟的冷面条上加pignoli的散射出来的冰柜,核爆一分钟和混合,淋上W /磨碎的帕尔马,混合,核爆和 - 瞧!香蒜相当于微波杯子蛋糕。它真的击中当场。这真正Deb的版本无疑是优越的,但有人谁不喜欢做饭&是厌恶温暖的厨房,我付出一笔不小的空调,我懒的版本是juuuust riiiight ...

  37. 轻微的异端,但在香蒜我最喜欢的松子替代已经腰果。他们非常奶油和精美的融合起来,以及温和的味道不与更强大的罗勒和大蒜竞争。

  38. harlond

    这是极好的。我烤大蒜短暂加入煮熟的土豆鱼种和西兰花(因为我没有绿豆),这是非常,非常好吃。这绝对是一个去到。

  39. Wendelah

    我没有罗勒,或为一个全尺寸的食物处理器的四杯事情,所以我要去尝试切割配方一半为了用我心爱的奥斯卡食品加工机。它有一个洞,油倒。你可以在它蛋黄酱(你可以,我只是用赫尔曼的),所以我不明白为什么香蒜将无法正常工作。我很高兴,你说不要用柠檬汁,因为我昨天用了我最后一个的前一天,忘了顺序多。流行烹饪的乐趣!我也没有松子所以我打算用核桃和真实的,真正的意大利干酪尝试这种(来自意大利,甚至)。我这样欣赏的精确测量。没有他们,我永远不会尝试这一点。你是最好的。明天我用西红柿尝试一盘(是的!)Farro的。