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I’m looking for a specific pesto recipe that was published prior to 2013. Unfortunately I don’t remember much about the recipe or the context but the recipe made the best pesto I’ve ever eaten. [more inside]
posted by poxandplague on Dec 29, 2023 - 4 answers

I like to make a sesame pesto from radish greens and toasted sesame oil (instead of olive), sesame seeds (instead of pine nuts) and soy sauce (instead of parmesan for the salty-umami). Tell me about other alternative pestos. LIke not just "use walnuts instead of pine nuts" but really different flavour profiles. I have beet greens right now, so bonus points for beet green-based, but I'll take anything.
posted by If only I had a penguin... on Jun 13, 2022 - 26 answers

Will fresh-picked basil stay green in the fridge over several days? [more inside]
posted by Thorzdad on Jul 21, 2021 - 21 answers

FixMyFood filter: brilliant idea for creamy pesto gone wrong. help make me unsad! [more inside]
posted by CookieNose on Oct 24, 2011 - 14 answers

I have recently discovered green pea pesto and cilantro pesto. Both are amazingly delicious! What are some other non-traditional pesto recipes that will make my taste buds sing?
posted by sadtomato on Sep 12, 2011 - 34 answers

Why does my pesto sometimes stay a gorgeous green color and sometimes turn this horrible brown? [more inside]
posted by devotion+doubt on Jul 13, 2011 - 20 answers

Pesto, caramelized onions.... What other foodstuff additives can I make in advance that will freeze well and provide meal interest for months in advance? I'm a vegetarian (not vegan) but if you want to answer for the benefit of omnivores, that's okay, too.
posted by Morrigan on Nov 21, 2010 - 31 answers

Healthy chips and dip? [more inside]
posted by XMLicious on Mar 7, 2008 - 33 answers

How does pesto go bad? Will it silently kill me? [more inside]
posted by Anything on Feb 14, 2008 - 27 answers