#pesto — Public Fediverse posts

Frisches #Basilikum und #Pinienkerne – das sieht verdächtig nach #Pesto-Vorbereitung aus? 🌿😄
Richtig. Zum zweiten Mal konnte ich dieses Jahr ein Glas #Basilikumpesto zubereiten.

Mehr zu #Balkongärtnern über den Link
https://www.oekologisch-unterwegs.de/balkongarten-und-zimmerpflanzen/978-gemuese-anbauen-gelingt-auch-auf-dem-balkon-oder-der-terasse.html

#Balkongarten #Balkongärtnern #Balkongemüse #Gemüseanbau #selberanbauen

10 Easy Ways to Preserve Your Garden #Harvest (#Freezing, #Pickling, and More)

Written By: Catherine Boeckmann, last updated August 7, 2026

"What do you do with the bounty from your garden? Freeze it, pickle it, dry it, store it! If you’re new to preserving food, here are 10 quick and easy ideas—from freezing mint in ice cubes to making a small-batch pesto recipe using just a handful of basil leaves!"

Includes recipes for:
#RefrigeratorPickles #QuickPickles #Recipes #FoodPreservation #Pesto #FreezingHerbs #DryingHerbs #FreezeBerries #ZucchiniBread #OvenDryTomatoes #RefrigeratorJam #FreezingCorn #HerbalVinegars

Excerpt: "Store Long-Lasting Crops

Little or no special equipment is required to put these goods away until you want them:

#Apples: Apples keep well for about 6 months at temperatures above freezing but below 45°F. If you don’t have a root cellar, a double cardboard box in a cool basement can approximate the conditions.

#Carrots: After harvesting, remove the green tops and brush off any excess dirt. Put the carrots into a cardboard box and pack dry sand around them. Store the box in a cool basement.

#Onions and #Garlic: Hang mature, dry-skin onion bulbs in a mesh bag in a cool, dry, airy location. Braided onions and garlic can also be hung.

#RootVegetables: If covered with a thick layer of mulch (hay, dried leaves, straw), carrots, garlic, horseradish, leeks, parsley, parsnips, radishes, and turnips can be left in the ground well into the winter and harvested into the spring."

Learn more:
https://www.almanac.com/10-quick-and-easy-preserving-ideas

#SolarPunkSunday #FoodSecurity #PreservingTheHarvest #FoodPreservation

"you wouldn't pesto a jaguar"

well, I hope you would, actually!

#YouWouldnt #WouldYou #Pesto #Jaguar #PestoJaguar #Joke #Meme

Why choose #Genoa for a #citybreak? History here doesn't hide behind museum glass. You wander the maze-like streets, grab an espresso near the #PortoAntico, and suddenly stand before grand Renaissance palaces. No endless lines, just ordinary Ligurian life and the greatest #pesto you will ever eat.

#travel #italy #liguria #architecture

https://europa.tips/en/genoa-italy-travel-itinerary-and-tips

Fitting for spring, we’ve added a green #asparagus pesto to our #recipes for #pesto. You’ll find out why in a week or two.
https://nextgen-cookbook.org/en/pesto-2/

Gewürzkarotten mit Noilly Prat-Birnen
#vegan #vegetarisch

#Möhren in Stücken mit #Olivenöl #Anis #Nelken #Lorbeer SalzPfeffer im Ofen garen. Mit #Zitronenabrieb würzen.
#Pesto: geröstete #Haselnüsse veganen #Parmesan Zitronenabrieb #Zitronensaft Öl SalzPfeffer pürieren.
#Sauce: #NoillyPrat #Birnensaft Zitronensaft + #Ahornsirup einkochen. Mit Stärke abbinden, mit Butter verrühren, #Birne klein würfeln, in der Sauce ziehen lassen + mit Salz abschmecken.
Mit #Schnittlauch bestreuen.

Gewürzkarotten mit Noilly Prat-Birnen
#vegan #vegetarisch

#Möhren in Stücken mit #Olivenöl #Anis #Nelken #Lorbeer SalzPfeffer im Ofen garen. Mit #Zitronenabrieb würzen.
#Pesto: geröstete #Haselnüsse veganen #Parmesan Zitronenabrieb #Zitronensaft Öl SalzPfeffer pürieren.
#Sauce: #NoillyPrat #Birnensaft Zitronensaft + #Ahornsirup einkochen. Mit Stärke abbinden, mit Butter verrühren, #Birne klein würfeln, in der Sauce ziehen lassen + mit Salz abschmecken.
Mit #Schnittlauch bestreuen.

Gewürzkarotten mit Noilly Prat-Birnen
#vegan #vegetarisch

#Möhren in Stücken mit #Olivenöl #Anis #Nelken #Lorbeer SalzPfeffer im Ofen garen. Mit #Zitronenabrieb würzen.
#Pesto: geröstete #Haselnüsse veganen #Parmesan Zitronenabrieb #Zitronensaft Öl SalzPfeffer pürieren.
#Sauce: #NoillyPrat #Birnensaft Zitronensaft + #Ahornsirup einkochen. Mit Stärke abbinden, mit Butter verrühren, #Birne klein würfeln, in der Sauce ziehen lassen + mit Salz abschmecken.
Mit #Schnittlauch bestreuen.

Gewürzkarotten mit Noilly Prat-Birnen
#vegan #vegetarisch

#Möhren in Stücken mit #Olivenöl #Anis #Nelken #Lorbeer SalzPfeffer im Ofen garen. Mit #Zitronenabrieb würzen.
#Pesto: geröstete #Haselnüsse veganen #Parmesan Zitronenabrieb #Zitronensaft Öl SalzPfeffer pürieren.
#Sauce: #NoillyPrat #Birnensaft Zitronensaft + #Ahornsirup einkochen. Mit Stärke abbinden, mit Butter verrühren, #Birne klein würfeln, in der Sauce ziehen lassen + mit Salz abschmecken.
Mit #Schnittlauch bestreuen.

Gewürzkarotten mit Noilly Prat-Birnen
#vegan #vegetarisch

#Möhren in Stücken mit #Olivenöl #Anis #Nelken #Lorbeer SalzPfeffer im Ofen garen. Mit #Zitronenabrieb würzen.
#Pesto: geröstete #Haselnüsse veganen #Parmesan Zitronenabrieb #Zitronensaft Öl SalzPfeffer pürieren.
#Sauce: #NoillyPrat #Birnensaft Zitronensaft + #Ahornsirup einkochen. Mit Stärke abbinden, mit Butter verrühren, #Birne klein würfeln, in der Sauce ziehen lassen + mit Salz abschmecken.
Mit #Schnittlauch bestreuen.

Im Salzteig gebackener Sellerie + Radicchio
#vegan #vegetarisch

Sellerie im #Salzteig backen
👇
https://troet.cafe/@MagdalenaBerlin/115577430202904489

Aus viel #Petersilie #Basilikum #Estragon #Olivenöl #Zitronensaft SalzPfeffer ein #Pesto pürieren, geröstete gehackte #Haselnüsse zugeben.
Zucker karamellisieren, #Radicchio darin wenden, mit #Portwein + #Balsamico ablöschen, garen. Die Flüssigkeit stark einkochen.
Den #Sellerie in Scheiben schneiden + anbraten, #Thymian + #Knoblauch zugeben.
Mit #Rucola-Salat anrichten.

Vegetarisches Menü
#Vorspeise #vegetarisch

Gegrillte Wassermelone-Zucchini-Türmchen

#Feta #Joghurt #Zitronenabrieb #Thymian Salz pürieren.
#Basilikum #Zitronenverbene #Cashewkerne #Olivenöl SalzPfeffer pürieren.
Wassermelone: Scheiben ausstechen, braten, mit
#Sojasauce #Agavendicksaft #Balsamico bestreichen. #Zucchini Scheiben braten.
Alles zu Türmchen schichten, mit #Pistazien bestreuen, mit #Pesto + gebratenem Brot servieren.

Buenas, 🙋‍♀️

Van apareciendo en los #LunesDeCestas más celebridades veraniegas. En este caso las #berenjenas. 🍆 Negras y blancas.

Seguimos con las #Acelgas los #ajos, las #cebollas. Y también las #remolachas y las #Lechugas.

Además, un #pepino y la ración de #albahaca para amantes del #pesto 😋

¡Buena semana! 🤗

Buenas, 🙋‍♀️

¿Cómo lleváis el calor? 🌞🌞🌞

Por aquí los #Ajos ya están secando, así que este #LunesDeCestas ya sustituyen a los ajetes.

Acompañan #remolachas y #Lechugas, #cebolletas y algunas #Acelgas.
Otro par de #calabacines. Y unas hojas de #albahaca. Para iniciar la temporada de #pesto. 😋

¡Buena semana! 🤗

Around this time of year, an oddball vegetable crop shows up at farmers markets around here that to more technically-inclined shoppers may evoke the sight of a cluttered network closet.

But to me the late-spring arrival of garlic scapes, the aboveground parts of hardneck garlic plants, means something else: garlic scape pesto. I picked up a recipe for it from Potomac Vegetable Farms–handwritten, then copied on green paper–at least two decades ago, and it’s had a spot in my binder of recipes ever since.

Garlic scape pesto

• 1 bunch garlic scapes (8 to 10 or so scapes, in my experience cheaper when sold by the pound than by the bunch)
• ¼ cup toasted pine nuts
• ¼ cup high-quality olive oil
• ¼ cup Parmesan cheese

Rinse and dry the scapes, then trim the thick end of each one so you don’t have any dried-out bits going into the pesto.

Then chop each scape into roughly one-inch segments and puree them in a food processor, scraping the less-blended bits down the sides of the bowl as needed so they get thoroughly processed. Add the nuts and puree them, then add the oil and cheese to the mix and process everything until it’s all blended into a bright-green paste. Boom, you’re done.

The tangy taste is not as garlicky as you might think–because you’re not throwing actual garlic cloves into it. And because the other ingredients moderate the flavor further, it’s more like basil pesto with extra garlic. I use it not only as a pasta sauce but as a sandwich spread and an addition to brighten any other sauce or dressing; for example, it’s great mixed with olive oil and brushed onto chicken before grilling.

But unlike basil pesto, garlic scape pesto keeps for months in the fridge. And if you dip into even a double batch of garlic scape pesto often enough, you may find that you run out an inconvenient number of months before garlic scapes return to your local market.

https://robpegoraro.com/2024/06/06/tasty-homemade-green-slime-garlic-scape-pesto/

#condiment #garlicScapePesto #garlicScapes #pesto #pestoSauce #recipe #springRecipe

Around this time of year, an oddball vegetable crop shows up at farmers markets around here that to more technically-inclined shoppers may evoke the sight of a cluttered network closet.

But to me the late-spring arrival of garlic scapes, the aboveground parts of hardneck garlic plants, means something else: garlic scape pesto. I picked up a recipe for it from Potomac Vegetable Farms–handwritten, then copied on green paper–at least two decades ago, and it’s had a spot in my binder of recipes ever since.

Garlic scape pesto

• 1 bunch garlic scapes (8 to 10 or so scapes, in my experience cheaper when sold by the pound than by the bunch)
• ¼ cup toasted pine nuts
• ¼ cup high-quality olive oil
• ¼ cup Parmesan cheese

Rinse and dry the scapes, then trim the thick end of each one so you don’t have any dried-out bits going into the pesto.

Then chop each scape into roughly one-inch segments and puree them in a food processor, scraping the less-blended bits down the sides of the bowl as needed so they get thoroughly processed. Add the nuts and puree them, then add the oil and cheese to the mix and process everything until it’s all blended into a bright-green paste. Boom, you’re done.

The tangy taste is not as garlicky as you might think–because you’re not throwing actual garlic cloves into it. And because the other ingredients moderate the flavor further, it’s more like basil pesto with extra garlic. I use it not only as a pasta sauce but as a sandwich spread and an addition to brighten any other sauce or dressing; for example, it’s great mixed with olive oil and brushed onto chicken before grilling.

But unlike basil pesto, garlic scape pesto keeps for months in the fridge. And if you dip into even a double batch of garlic scape pesto often enough, you may find that you run out an inconvenient number of months before garlic scapes return to your local market.

https://robpegoraro.com/2024/06/06/tasty-homemade-green-slime-garlic-scape-pesto/

#condiment #garlicScapePesto #garlicScapes #pesto #pestoSauce #recipe #springRecipe

Around this time of year, an oddball vegetable crop shows up at farmers markets around here that to more technically-inclined shoppers may evoke the sight of a cluttered network closet.

But to me the late-spring arrival of garlic scapes, the aboveground parts of hardneck garlic plants, means something else: garlic scape pesto. I picked up a recipe for it from Potomac Vegetable Farms–handwritten, then copied on green paper–at least two decades ago, and it’s had a spot in my binder of recipes ever since.

Garlic scape pesto

• 1 bunch garlic scapes (8 to 10 or so scapes, in my experience cheaper when sold by the pound than by the bunch)
• ¼ cup toasted pine nuts
• ¼ cup high-quality olive oil
• ¼ cup Parmesan cheese

Rinse and dry the scapes, then trim the thick end of each one so you don’t have any dried-out bits going into the pesto.

Then chop each scape into roughly one-inch segments and puree them in a food processor, scraping the less-blended bits down the sides of the bowl as needed so they get thoroughly processed. Add the nuts and puree them, then add the oil and cheese to the mix and process everything until it’s all blended into a bright-green paste. Boom, you’re done.

The tangy taste is not as garlicky as you might think–because you’re not throwing actual garlic cloves into it. And because the other ingredients moderate the flavor further, it’s more like basil pesto with extra garlic. I use it not only as a pasta sauce but as a sandwich spread and an addition to brighten any other sauce or dressing; for example, it’s great mixed with olive oil and brushed onto chicken before grilling.

But unlike basil pesto, garlic scape pesto keeps for months in the fridge. And if you dip into even a double batch of garlic scape pesto often enough, you may find that you run out an inconvenient number of months before garlic scapes return to your local market.

https://robpegoraro.com/2024/06/06/tasty-homemade-green-slime-garlic-scape-pesto/

#condiment #garlicScapePesto #garlicScapes #pesto #pestoSauce #recipe #springRecipe

#Norma #HVPI
14.03.22

#Pesto 0,79 Euro
#Haltbare #fettarm​e #Milch 0,80 Euro
#Waschmittel 2,025 kg 4,25 Euro
#Geschirrreinigertabs 40 Stck. 840gr. 3,55 Euro