Most pine nuts available commercially are from China. They are
less expensive mainly because of the cheap labour rates there. But
Chinese pine nuts can give some people a condition called "Pine
Mouth". It occurs a couple of days after eating them and is
characterized by a bitter metallic taste, usually amplified by the consumption of other foods and lasts 2 to 4 weeks. Probably best to
avoid them.

Never had that happen. Never want to, particularly.

Pumpkin seeds are an affordable substitute when sprinkling them as a
salad topper and cashews make pretty decent pesto. Even cooked
and washed white beans work fairly well in pestos in a pinch.

Pumpkin seeds can be interesting to find. Some folks react to cashews too.
I think I'll leave the pesto-making to those who know the source of the pine nuts.
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Quoting Ruth Hanschka to Jim Weller <=-

Chinese pine nuts can give some people a condition called "Pine
Mouth" ... a bitter metallic taste

Never had that happen. Never want to, particularly.

Only a few people appear to be sensitive. I have not experienced
that sensation myself.

I'll leave the pesto-making to those who know the source
of the pine nuts.

Pesto is any crushed or pounded herb paste. There are many different
kinds and not all of them use pine nuts. The most famous one does
though. Pesto alla Genovese is made with pine nuts, garlic, salt,
basil, olive oil and Parmesan or another similar hard grating
cheese.

Elsewhere in Italy walnuts or pistachios are used.

Pesto alla Siciliana uses almonds and adds tomato.

Pesto alla Calabrese adds grilled bell peppers and black pepper.

Outside of Italy other cheeses, nuts and herbs are used.

French pistou is made with olive oil, basil and garlic only.

And in recent decades people all over have invented all sorts of non-traditional pesto variants.

But just as "chili" has become a short form for "chili con carne",
"pesto" has become the short name for "pesto alla Genovese" for the
many people who think there is only one true kind.

Case in point:

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chipotle-Cilantro Pesto
Categories: Cheese, Chilies, Herbs, Sauces
Yield: 48 Servings

2 c Fresh spinach; leaves only
2 c Chopped fresh cilantro
1/4 c Chopped fresh flat-leaf
-parsley
1/4 c Shelled pumpkin seeds
2 tb Grated Parmesan cheese
1 tb Chopped fresh oregano
3 Cloves garlic
1 Chipotle pepper in adobo
-sauce; roughly chopped
ADDITIONS:
4 ts Olive oil
1 tb Fresh lime juice

In a food processor, combine the spinach, cilantro, parsley,
pumpkin seeds, cheese, oregano, garlic and chile. Pulse to blend.

With the motor running, add the oil and lime juice and process for
15 to 20 minutes until well blended. Scrape into a container,
cover, and refrigerate until ready to use. The pesto keeps for 3
to 4 days in the refrigerator. Makes 2 cups.

NOTES: Pesto that includes the adobo sauce canned with the
chipotles. Adjust the "fire" of the adobo (hotter than the chile)
to your taste and experience. For more flavor, add tarragon,
rosemary, sun-dried tomatoes, roasted red bell peppers, roasted
eggplant, whatever! Use as a condiment. Dab and swirl into thick
soups such as Potato-Corn Soup. Toss onto hot pasta, especially
good on polenta-pasta-twists. Add to salsa.

Recipe by: Bill Wavrin, Chef, Rancho La Puerta, Baja California,
Mexico

Source: The Rancho La Puerta Cookbook,

MMMMM


Cheers

Jim

... Pesto is a not specific product; it's a generic process.

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Chinese pine nuts can give some people a condition called "Pine
Mouth" ... a bitter metallic taste

Never had that happen. Never want to, particularly.

Only a few people appear to be sensitive. I have not experienced
that sensation myself.

Found some on sale in the grocery this week. They were Chinese in origin.
I didn't have any particular use for them and left them alone.

I'll leave the pesto-making to those who know the source
of the pine nuts.

Pesto is any crushed or pounded herb paste. There are many different
kinds and not all of them use pine nuts. The most famous one does
though. Pesto alla Genovese is made with pine nuts, garlic, salt,
basil, olive oil and Parmesan or another similar hard grating
cheese.

Romano, if you're my brother in-law. I've seen similar done with walnuts
too, in a pinch.

Elsewhere in Italy walnuts or pistachios are used.

Must be up North or something where the can grow walnuts. Unless walnuts handle warmer weather than I'm thinking they do.

Pesto alla Siciliana uses almonds and adds tomato.

Makes sense.

French pistou is made with olive oil, basil and garlic only.

And in recent decades people all over have invented all sorts of non-traditional pesto variants.

Or made variants of desperation. Sometimes if someone's allergic or you
can't get the usual from home, you have to get creative.

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Quoting Ruth Hanschka to Jim Weller <=-

Elsewhere in Italy walnuts or pistachios are used.

Must be up North or something where the can grow walnuts. Unless
walnuts handle warmer weather than I'm thinking they do.

I didn't know one way or the other but got curious. This is what I
learned: there are many species of walnuts. The best known ones are
the English or Persian and the American black walnut. And they do
grow in warm climates. There are black walnut tress in California
and Arizona. And here's where Persian walnuts are cultivated besides
Iran: https://tinyurl.com/walnut-map

non-traditional pesto variants.

Or made variants of desperation. Sometimes if someone's allergic or
you can't get the usual from home, you have to get creative.

But mainly people like experimenting with the concept much as they
do with pizza. Look at the proliferation of toppings in the past
twenty years.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Martinique Callaloo
Categories: Caribbean, Soups, Vegetables, Ham, Chilies
Yield: 6 Servings

2 lb Callaloo leaves, spinach,
Chinese spinach or Swiss
Chard
1/2 lb Okra, sliced
1/2 lb Ham, cut in large pieces
1 Fresh serrano or jalapeno,
Seeded and
Chopped
1/2 ts Thyme
1 Clove garlic, chopped
4 Scallions, chopped
1 tb Chopped parsley
Salt, freshly ground pepper
1 qt Water

Put all the ingredients in a large saucepan. Cover and simmer for
an hour. Remove the ham and reserve for another use or, if
desired, chop into small pieces and return to callaloo. May puree
by batches in a blender, if desired.

Adapted from "The Complete Book of Caribbean Cooking"
Source: Dallas Morning News 7/31/96
Typos by Bobbie Beers

MMMMM



Cheers

Jim


... Nothing green grows in the arctic but we make do.

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Must be up North or something where the can grow walnuts. Unless walnuts handle warmer weather than I'm thinking they do.

I didn't know one way or the other but got curious. This is what I
learned: there are many species of walnuts. The best known ones are
the English or Persian and the American black walnut. And they do
grow in warm climates. There are black walnut tress in California
and Arizona. And here's where Persian walnuts are cultivated besides
Iran: https://tinyurl.com/walnut-map

I wasn't sure. Some nuts like it cold.

Or made variants of desperation. Sometimes if someone's allergic or
you can't get the usual from home, you have to get creative.

But mainly people like experimenting with the concept much as they
do with pizza. Look at the proliferation of toppings in the past
twenty years.

Pineapple. I love fresh pineapple and it's yummy grilled. Not so sure
about on top of a pizza.
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