When making pesto, should I remove the stems of the Basil leaves?

Question

Should I include the stems of the Basil leaves when I make pesto? Or should I remove it?

Answer 1

You can add the stems if you like, but wash them really well so you don't end up with gritty pesto. Chop the stalks roughly before blending - this will reduce the blending time and allow you to control the final texture. You won't need to blend it to a pulp to break down the stalks, so if you want it coarse this is a good trick.



I should let you know that adding the stems will make it a lighter colour and add more moisture to the mix (counteract this by adding more solid ingredients, pinenuts and parmesan etc). I've never heard of the first posters suggestion to cook the basil before blending - it will most likely spoil the pesto's colour and mute the flavour. Make it using fresh basil leaves and stems, then cook it in whatever dish you are using it in.

Answer 2

Basil Stems In Pesto

Answer 3

I do, but I do not waste the stems, they are nice in tomato sauces, soups and in stuffing's for ravioli, chopped fine or put in a cheesecloth bag and stewed with the sauce or soup and removed, just wrap them up and keep in the frig or chop, add some oil and like the pesto add a spoon or 2 to your recipes, for pesto they can be a bit stringy, depending on how older and mature they stalks are. I to am a former chef, worked all over the world, I did both types of Italian cuisine in hotel kitchens, we used alot of basil even in French cuisine to

Answer 4

You should remove the stems for pesto. Stems have to be removed after the flavor is cooked out and pesto is blended together.



Suite101.com has an article..

How to Prepare Basil Stems for Culinary Use





Read more at Suite101: Make the Most of the Fresh Basil Harvest: How to Prepare Basil Stems for Culinary Use | Suite101.com http://suite101.com/article/making-the-most-of-the-fresh-basil-harvest-a68895#ixzz22kMyYFPl



Hope this helps! :)

Answer 5

Fresh Basil Toasted Pinenuts Red Olives (kalamata) garlic oregeno salt parm cheese olive oil (the better the EVOO the better the PESTO) Its really up to you how much of each you want.... pulse all of your ingredients in a food processor... don't make baby food, just pulse..... last... you want to use 1T of pesto to 3T of olive oil to make the dipping sauce... yummy

Answer 6

Stems between leaves at the very ends of the fronds are OK, pitch the rest.

Answer 7

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*Basil Pesto Sause 2 cups fresh basil leaves, packed 1/4 cup grated Parmesan cheese 1/2 cup Olive oil 3 tablespoons pine nuts or walnuts 3 garlic cloves, finely minced Place basil leaves in small batches in food processor and whip until well chopped (do about 3/4 cup at a time). Add about 1/3 the nuts and garlic, blend again. Add about 1/3 of the Parmesan cheese; blend while slowly adding about 1/3 of the olive oil, stopping to scrape down sides of container. Process basil pesto it forms a thick smooth paste. Repeat until all ingredients are used, mix all batches together well. Serve over pasta. Basil pesto keeps in refrigerator one week, or freeze for a few months * Pesto INGREDIENTS 3 cloves garlic 2 cups fresh basil leaves 3 tablespoons pine nuts (pignolia) 1 dash salt and pepper 1/2 cup extra virgin olive oil 1/2 cup Parmesan cheese grated The traditional way of making pesto is with a mortar and pestle. Start by adding basil, garlic, salt, and pine nuts to the mortar and grinding them to a paste. Pound in the cheese. Finally whisk in the oil until you have the desired consistency. As much as I enjoy trying traditional methods, I usually don't have the time or energy to bruise basil leaves so I reach for my food processor and puree a batch in a matter of minutes. If you don’t have a food processor, you can also use a blender. Here's how I make my pesto sauce. Add the garlic to the food processor and mince. Next, add the basil leaves, pine nuts, and a dash of salt and pepper to the bowl of the processor. While the processor is running, slowly drizzle in olive oil through the feed tube until all the ingredients are pureed. You may need to stop the processor at this point and scrape down the sides with a rubber spatula to get every mixed together. Now add Parmesan cheese and mix it into the rest of the mixture. If the pesto is too thick, add a tablespoon of water. Cover and refrigerate until you are ready to use it. This should keep for 2 - 3 days in the fridge but freezes well if you want to keep it longer. Enjoy, RG Making pesto is not a lot of work and the intense flavor and enjoyment of making your own may keep you from buying supermarket pesto in a jar for a while *Spinach Pesto Sauce INGREDIENTS: 4 cups washed, torn spinach leaves, stems removed, well packed, 16 to 24 ounces 3 garlic cloves, halved 3 tablespoons pine nuts 1/2 teaspoon dried leaf basil, crumbled 1/4 cup extra virgin olive oil 1/3 cup grated Parmesan cheese 1/8 tsp. salt hot, cooked spaghetti PREPARATION: Place a few spinach leaves, garlic, pine nuts, basil and a little oil in blender or food processor container. Cover and puree until leaves begin to look crushed. Continue adding spinach leaves a few at a time with small amounts of oil to blender, using a rubber spatula to help to combine pureed mixture. Add Parmesan cheese and 1/8 tsp. salt. Cover and process until spinach pesto mixture is smooth. Meanwhile, U can cook pasta according to package directions; drain in colander. Serve with the spinach pesto sauce. *PESTO SAUCE WITH BASIL AND PINE NUTS - CLASSIC 3 cups packed tender young basil leaves 3 heaped T pine nuts 1 1/2 t coarse salt 1/2 cup extra-virgin olive oil or more to taste 3 fat garlic cloves, crushed with the flat blade of a knife and very finely minced 1/2 cup freshly grated cheese, preferably a mixture of Parmigiano and an aged Tuscan pecorino or pecorino sardo; otherwise, use all Parmigiano. salt to taste 6 quarts water 3 medium potatoes, peeled and sliced not more than 1/4 inch thick 1 lb trenette, linguine, tagliatelle, or other long flat thin pasta PUT the basil, pine nuts, and salt in a food processor or blender and process steadily while you add the oil in a thin but constant stream. The sauce should achieve the consistency of a slightly grainy paste but not a fine puree. ADD the garlic and process very briefly, just to mix. WHEN the sauce is the right consistency, transfer it to a bowl and, using a spatula, fold in the grated cheese. (If you're using a mortar, just continue to work in the cheese with the pestle.) IF the sauce is too thick, work in more olive oil. Taste and adjust the seasoning. PESTO can be made ahead and stored in the refrigerator for a few days or in the freezer for a few weeks. If you plan to store it, leave the cheese out. Transfer the pesto to a refrigerator container, pour a thin film of oil over the top, cover, and store. When you're ready to use it, let the pesto thaw if necessary, then stir in the oil on top and the grated cheese. BRING the lightly salted water to a rolling boil. Drop in the potato slices and boil for 5 minutes, then drop in the pasta. Stir with a wooden spoon, cover the pot, and bring back to a boil. Uncover and boil the pasta and potatoes together for 10 to 12 minutes or until the potatoes are thoroughly cooked and the pasta is done to taste. WHILE the pasta is cooking, stir a couple of tablespoons of hot pasta water into the pesto and rinse a big pasta bowl with boiling water to warm it. AS soon as the pasta is done, drain it, turn it into the warmed bowl, and pour the pesto over it. Toss gently to mix the pesto and serve immediately, passing more cheese if desired ENJOY :-)