Sunflower Pesto~Great for Nut-Allergy

[BeccaOH]

I like recipes like this, but I guess I'm a boring cook. I can never think of what to use pesto with. Just pasta?

 

[patandchickens]

I've been wondering, too, if pine nuts are *really* the seeds in each section of a pine cone.

Yes, they are (only a few pine species have seeds large enough to be worth eating, of course).

However my understanding is that people who are allergic to other nuts are not infrequently allergic to pine nuts too, so one might wish to be careful, at least the first time or three.

Pat

 

[Ldychef2k]

Well, my favorite way is to mix a bit of pesto with mayo for use on sandwiches, esp a tomato sandwich.

I like recipes like this, but I guess I'm a boring cook. I can never think of what to use pesto with. Just pasta?

 

[dragonlaurel]

Well, my favorite way is to mix a bit of pesto with mayo for use on sandwiches, esp a tomato sandwich.

I like recipes like this, but I guess I'm a boring cook. I can never think of what to use pesto with. Just pasta?

Put some on a baked potato. Or rice.
The health food stores have gluten free pasta.

 

[FarmerDenise]

SO never puts any nuts in his pesto. So I add them to my serving or or use his big batch to prepare a seperate batch. Roasted sunflowers sound like they would taste real good. I usually substiute walnuts, since I get them from the nieghbor's walnut tree.

 

[me&thegals]

I like recipes like this, but I guess I'm a boring cook. I can never think of what to use pesto with. Just pasta?

We use it with pasta. It's also great smeared on garlic toast, then topped with a slice of fresh tomato. The whole family loves it as a substitute for red sauce on pizza. Here's my favorite fall recipe using pesto:

Eggplant-Pumpkin-Feta Lasagna
2 cups peeled and diced pumpkin
1 eggplant, sliced into rounds
5 tomatoes
1 pint cottage cheese
9 ounces crumbled feta cheese
1 cup pesto
2 eggs, beaten
salt and pepper to taste
15-ounce can tomato sauce
lasagna noodles
1-1/3 shredded mozzarella cheese
1 cup grated Parmesan cheese

Roast pumpkin in oven until browned and tender, about 30 min. Fry eggplant in skillet, turning once, until charred and tender, 10-15 min. Halve tomatoes and place on baking sheet for last 15 min of pumpkin time. Cook until tender and wrinkly. In bowl, mix cottage cheese, feta, pesto, eggs, salt and pepper until well mixed. Fold roasted pumpkin into ricotta mixture. Spoon half of the tomato sauce into a 9x13 baking dish. Lay noodles over sauce. Arrange single layer of eggplant and top with half the cottage cheese mixture. Cover with more sheets of noodles. Arrange roasted tomatoes evenly over the sheets and spoon the remaining half of the cheese mixture over the tomatoes. Sprinkle with half the mozzarella. Top with remaining noodles. Pour remaining tomato sauce over all and sprinkle with remaining mozzarella and parmesan. Bake at 350 for 30-40 min.

 

[Augustmomx2]

I like recipes like this, but I guess I'm a boring cook. I can never think of what to use pesto with. Just pasta?

We use it with pasta. It's also great smeared on garlic toast, then topped with a slice of fresh tomato. The whole family loves it as a substitute for red sauce on pizza. Here's my favorite fall recipe using pesto:

Eggplant-Pumpkin-Feta Lasagna
2 cups peeled and diced pumpkin
1 eggplant, sliced into rounds
5 tomatoes
1 pint cottage cheese
9 ounces crumbled feta cheese
1 cup pesto
2 eggs, beaten
salt and pepper to taste
15-ounce can tomato sauce
lasagna noodles
1-1/3 shredded mozzarella cheese
1 cup grated Parmesan cheese

Roast pumpkin in oven until browned and tender, about 30 min. Fry eggplant in skillet, turning once, until charred and tender, 10-15 min. Halve tomatoes and place on baking sheet for last 15 min of pumpkin time. Cook until tender and wrinkly. In bowl, mix cottage cheese, feta, pesto, eggs, salt and pepper until well mixed. Fold roasted pumpkin into ricotta mixture. Spoon half of the tomato sauce into a 9x13 baking dish. Lay noodles over sauce. Arrange single layer of eggplant and top with half the cottage cheese mixture. Cover with more sheets of noodles. Arrange roasted tomatoes evenly over the sheets and spoon the remaining half of the cheese mixture over the tomatoes. Sprinkle with half the mozzarella. Top with remaining noodles. Pour remaining tomato sauce over all and sprinkle with remaining mozzarella and parmesan. Bake at 350 for 30-40 min.

OMG~ I'm fixing this, this weekend

 

[Augustmomx2]

I've been wondering, too, if pine nuts are *really* the seeds in each section of a pine cone.

Yes, they are (only a few pine species have seeds large enough to be worth eating, of course).

However my understanding is that people who are allergic to other nuts are not infrequently allergic to pine nuts too, so one might wish to be careful, at least the first time or three.

Pat

Very true Pat Since I have severe nut allergies, every 10yrs or so, I go thru once of those intense "allergy tests" The one where they prick and apply an allergent, they also test my blood with the nuts, since I'm so allergic, they cannot prick and apply nuts to my skin Pine nuts were one of things I cannot consume

Oddly enough though, last round of my testing showed that I can consume pistachios But I'm so darned scared that I have not

 

[Dace]

One of my favorite uses for pesto (aside from pasta) is to slice french bread, rub a garlic clove on it and toast it in the oven for a minute or two. Then spread on pesto and top with some freshly grated parmesan and pop back in the oven......yummy!

 

[me&thegals]

You've got me drooling, Dace!

RE: The above lasagna, it is GREAT fresh. I froze a couple pans last year, and something happened in the process. They were NOT so great. So, please don't waste as much time and food as I did and just enjoy this one fresh... The chickens may have enjoyed it, though