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Author Topic: Tuscan Almond Pesto - Keeping it Simple by Tenina Page 19  (Read 6977 times)

Offline matmob

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Tuscan Almond Pesto - Keeping it Simple by Tenina Page 19
« on: February 16, 2014, 07:25:26 am »
Made this to use as a base on the Pizza Scone Rolls - very nice.

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« Last Edit: February 16, 2014, 08:54:46 am by judydawn »
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Offline judydawn

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Re: Tuscan Almond Pesto - Keeping it Simple by Tenina Page 19
« Reply #1 on: April 06, 2014, 02:22:44 am »
Browsing Tenina's new website this morning, saw this, grabbed my KIS book and whizzed it up.  Several ingredients in it that I'm not keen on but I do have them on hand to use sparingly from time to time.  I thought I'd make it for DD as they love this sort of thing but trying it with a cracker, I quite enjoyed it so I'll try it mixed through some pasta as well.  I daresay it will keep well in the fridge for quite some time.  There's enough for both of us, it makes roughly 2 cups.
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Judy from North Haven, South Australia

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Offline cookie1

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Re: Tuscan Almond Pesto - Keeping it Simple by Tenina Page 19
« Reply #2 on: April 06, 2014, 04:07:54 am »
Ooh, bad me, I forgot to review this.
We loved it. I may not have made it had I not tasted it at Tenina's class. It was a change from the usual cream cheese dip. I can't wait to try it with pasta.
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Bonsai

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Re: Tuscan Almond Pesto - Keeping it Simple by Tenina Page 19
« Reply #3 on: April 06, 2014, 02:59:42 pm »
Must make this again. Great recipe as I can't eat pine nuts that are in a lot of pesto recipes.
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Offline judydawn

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Re: Tuscan Almond Pesto - Keeping it Simple by Tenina Page 19
« Reply #4 on: April 07, 2014, 12:04:09 am »
I spread some on SD toast and topped it with a poached egg for breakfast.
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Judy from North Haven, South Australia

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Offline blackwood

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Re: Tuscan Almond Pesto - Keeping it Simple by Tenina Page 19
« Reply #5 on: January 03, 2016, 02:46:18 pm »
This pesto is really nice! Beautiful balance of flavours.
I didn't add the olives (I don't really like them so don't really buy them!) but still beautiful without!

I made it for New Year's Eve and we all enjoyed it. The following day it had solidified a little so I just whizzed it for a few seconds to loosen it.

I made the flour and duck fat tortillas (pg 29) to serve with it. YUM!
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Offline judydawn

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Re: Tuscan Almond Pesto - Keeping it Simple by Tenina Page 19
« Reply #6 on: January 03, 2016, 11:41:36 pm »
That's interesting blackwood.  I see olives in a recipe and turn the page, especially for something like this in which I would have thought they were integral to the recipe.
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Judy from North Haven, South Australia

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Offline cookie1

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Re: Tuscan Almond Pesto - Keeping it Simple by Tenina Page 19
« Reply #7 on: January 04, 2016, 02:40:49 am »
Another good reminder. Thanks.
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Offline blackwood

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Re: Tuscan Almond Pesto - Keeping it Simple by Tenina Page 19
« Reply #8 on: January 04, 2016, 04:24:50 am »
Judy I think you're right, they probably are integral in this recipe and would add another dimension to it...but we honestly thought it was beautiful and balanced without!
I was thinking about leaving out the anchovies (I'm not the biggest fan of them either) but decided to add a small amount just because leaving out the olives and anchovies might effect the taste too much.

I'm exactly the same with olive recipes...I normally just turn the page...but this recipe just jumped out and me and I wanted to make it!  :)

Now to get through the rest of my bookmarked pages of recipes to try! Sticky notes everywhere! :-))
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Offline judydawn

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Re: Tuscan Almond Pesto - Keeping it Simple by Tenina Page 19
« Reply #9 on: January 04, 2016, 05:19:58 am »
You're doing a great job blackwood, I love reading the reviews you're posting.
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Judy from North Haven, South Australia

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Offline Cornish Cream

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Re: Tuscan Almond Pesto - Keeping it Simple by Tenina Page 19
« Reply #10 on: January 04, 2016, 07:20:31 am »
Quote from: judydawn on January 04, 2016, 05:19:58 am
You're doing a great job blackwood, I love reading the reviews you're posting.
Me too :D
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Denise...Buckinghamshire,U.K.
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Offline kezza

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Re: Tuscan Almond Pesto - Keeping it Simple by Tenina Page 19
« Reply #11 on: January 04, 2016, 10:19:33 am »
Ive made this quite a few times in December and for New Years as well. Its a winner in our house.
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