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By being the first major candidate to publicly acknowledge his presidential ambitions, Ted Cruz also became the first to be bound by the nation's campaign finance laws. When will his rivals follow him?Continue reading
Week's outside spending favors Republicans 2:1
Less than two weeks before the election, outside spending took another big leap last week, jumping to $180 million since last Friday favoring Republicans nearly two-to-one.Continue reading
Stealthy Wealthy: Who gave big in September?
It sounds like a scenario straight from central casting. A liberal Hollywood mogul and conservative Texas billionaire are among the exclusive 25-member million-dollar check writing club whose members forked over additional cash for super PACs in September, according to a ...Continue reading
Last-minute Democratic political donations don't close the money gap
A flood of last-minute largesse from Democratic donors helped Priorities USA Action, the super PAC backing President Barack Obama's reelection, outraise its Republican counterpart for the second month in a row in September. But Republican-leaning outside spenders still headed into ...Continue reading
Democratic super PACs come into their own
Democratic super PACs, which earlier this year lagged far behind their Republican counterparts, passed a milestone in August: they took more in contributions into their coffers than GOP super PACs: $28 million versus $22 million. Filings covering September are due ...Continue reading
The money bombers: Which outside spenders have the most for the homestretch?
Heading into the final stages of the 2012 campaign, the super PAC in position to have the biggest impact, by far and away, is American Crossroads, Sunlight's Follow the Unlimited Money tracker shows. Of all the outside spenders who filed ...Continue reading
At Democratic super PACs briefing, strategists ask for more cash
CHARLOTTE, N.C. -- If there were millionaires at Tuesday's happy hour for prospective donors of the three major super PACs backing congressional Democrats and President Obama, they were not the recognizable backers of the groups. And there was not much ...Continue reading
Campaign Finance Transparency is More than a Band-Aid
New York Times Editorial Page Editor Andrew Rosenthal just blogged about the Obama campaign's recent letter to the FEC ...Continue reading
Romney super PAC challenges FEC on disclosure
The Federal Election Commission is trying to get some of the country's top super PACs to be more open about where they spent their money -- and is getting shrugged off by the super PAC supporting Mitt Romney. This year ...Continue reading
Million dollar check club: Who's writing big checks to super PACs
There's always been ways for big money to find its way into politics, but one of the changes ushered in by the super PAC era is the opportunity to flaunt it. Instead of having to spread their influence around in ...Continue reading


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[Video] A Sneak Peek At Kandi's New Show 'The Kandi Factory'
Real Housewives of Atlanta star KANDI is a true definition of a hustler. She is the first of the Housewives of Atlanta to snag her own spin off with a new show titled 'The KANDI Factory' where she takes two wanna-be stars with no music industry experience, moves them to Atlanta and writes them original songs based on their personal stories. In the trailer Kandi says she does all this in one week and entire process looks kind of like American Idol meets Making The Band.
There are three factors that determine a pop star: the song, the look, and the performance, so she has a team that includes a producer, choreographer and stylist who will work with each contestant to hopefully create the next big music sensation. She pretty much believes that if someone wants it bad enough and have the talent to match, she and her Kandi Factory team can make them a hit. **cues Kim Zolciak** And by the looks of the contestants featured in the trailer, Kandi has a lot of work on her hands.
Check it out below:
The Kandi Factory premieres on Bravo March 4 @ 10pm
Will you be watching?

subset: commoncrawl


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This is a Bribe and a cheap one! Come on - can't you see that he wants to buy some citizen acceptance of this dirty, dangerous, exploitative process and he doesn't even have enough respect for the folks he is bribing to make it a meaningful amount. This pittance of tax increase on Fracking is offset by the elimination of tax on 90% of traditional wells and tax reduction of 2% on the other 10%.
The problems associated with natural gas when using new unconventional methods of production far outweigh the benefits.
Fracking uses Millions of gallons of water and pollutes it permanently so that it is removed from the water cycle. There have been proven links between Air and Water pollution to Fracking in other Shale Plays. There are huge problems with the disposal of the millions of gallons of waste produced by Fracking. Increasing our reliance on natural gas in light of the fact that most conventional sources have been played out is irresponsible. Continuing to promote and subsidize the use of non renewable fuels is ridiculously short sighted. Nonrenewable energy is the way of the past. Renewable energy sources must be embraced for the future.
I am a small business owner and a voting citizen. I am not radical or out of touch with reality. I actively speak out about the dangers of Shale Gas drilling because i believe that air and water are more important than corporate profits. Hmmm who believes corporate profits are more important? I guess it would be those who get a cut from the profiteers. Thanks for showing your cards Josh!
There MUST be regulation, and because the industry has been so slick and prone to playing games with the truth - there will need to be rigorous oversight - neither of which Ohio is currently prepared to do. So we need to slow down this industry while we still can. The Shale Gas is not going anywhere. They are steam rolling this through because they know that the faster they go the less prepared we will be to regulate and monitor. There should also be fair taxes paid by the industry. They are taking our resources and they have been known to make a HUGE mess while doing it. It is crazy that private citizens stand to have our home land blighted while the industry walks away.
This should not be a partisan bill. The Compact is about protecting the Lake and its tributaries from overuse. HB-473 is better than last years bill but special interests made sure that there were big loopholes so that they do not need to be inconvenienced by protecting water for the future. Then they covered themselves by allowing only those with an economic or property interest to even appeal their overuse.
These days many of us morn the extinction of the Passenger Pigeon or near extinction of the American Bison and recognize that the wanton destruction was irresponsible and wrong. But do not see that we are doing the same kind of thing. We think that the supply is unlimited and resent any idea of conserving.
Just because we CAN use it all - does not mean that we have a right to use it all.
While HB-473 is certainly better than the horrible bill that Mr. Wachtmann originally introduced, which was vetoed last year, it still falls far short of truly implementing the Great Lakes Compact.
In order to meet the standard and protect our water for the citizens of Ohio Water use should be measured as it is taken - per day. Averaging over a 90 day period leaves our smaller rivers and streams open to catastrophic draining by large irregular withdrawals. A stream could be sucked dry for a short period of time and not even hit the limit that requires a permit. Fish and other organisms that support a healthy water ecosystem cannot survive this kind of averaging. This is especially frightening in light of the enormous water demand that the shale gas industry will require.
Streams,wetlands and other tributaries must be protected. HB-473 looks only at withdrawals that impact the entire larger watershed. This leaves the smaller tributaries vulnerable because they could be hugely impacted before the loss is noticed on the level of the entire watershed.
Also HB -473 only allows those with a "direct economic interest" to appeal a permit for withdrawal. If a local lake, stream or river is at risk of being depleted or damaged – it negatively affects all of the local people. Those who stand to loose the quiet enjoyment of a walk along a stream as well as those who swim, fish or boat should have some recourse. I think this clause harkens back to the bad old days when only property owners were allowed to vote. Ohio legislators must keep in mind that they have a responsibility to protect the interests of the citizens. Loopholes such as "experimental permits" with no end point and no limit to the number of times a user can apply must be closed. And no user should be allowed to build a facility for water withdrawal before receiving a permit.
Lakewood - keep speaking the truth - these folks who say that deep injection wells have nothing to do with Fracking are confused.... if not for fracking we would not need the deep injection wells. Also both operations force high levels of contaminated fluid deep into the earth, both cause shifting in the deep rock formations.
You may be the one who needs to get a life - the oil and gas industries are EXEMPT from Comprehensive Environmental Response, Compensation, and Liability Act.
Resource Conservation and Recovery Act
Safe Drinking Water Act
Clean Water Act
Clean Air Act
National Environmental Policy Act
Toxic Release Inventory under the Emergency Planning and Community Right-to-Know Act
I applaud the PD editors for this opinion! The Oil and Gas companies are fighting any new regulation. We need to STOP and ask ourselves - Why? Is it that they really cannot meet standards that protect our air and water? Where have they proven they can Frack safely? Not in Bainbridge where a vertical well caused houses blown off their foundations. Not in Wyoming or Virginia where the EPA has found drilling chemicals from Fracking in water wells. Not in New York or Pennsylvania where studies by Duke University researchers found that water wells within 1 kilometer (0.621 mile) of a Fracked well are 17 TIMES more likely to contain excessive methane gas than wells in the same area but farther away from a Fracked well. To the Oil and gas industry it is just a matter of getting as much as they can as cheap as they can to maximize their profit. They don't live here and will not have to deal with the consequences.
The following are all Regulations that other businesses must meet but from which the Oil and Gas industry is EXEMPT:
Comprehensive Environmental Response, Compensation, and Liability Act.
Resource Conservation and Recovery Act
Safe Drinking Water Act
Clean Water Act
Clean Air Act
National Environmental Policy Act
Toxic Release Inventory under the Emergency Planning and Community Right-to-Know Act
The "real" price for natural gas and for oil should include the environmental costs. As long as the industry is exempt from regulations such as the Comprehensive Environmental Response, Compensation, and Liability Act, the Resource Conservation and Recovery Act, the Safe Drinking Water Act, the Clean Water Act, the Clean Air Act, the National Environmental Policy Act and the
Toxic Release Inventory under the Emergency Planning and Community Right-to-Know Act
and is being subsidized by the government - there is no such thing as a real price. They must be held to the same standards and be forced to pay for all of their spills and accidents - then we will be close to a "real price"
This was a great article. People need to know more than the Gas company's sales pitch.
Gas Wells do NOT belong near homes, schools or in our Parks and Natural areas. Keep up the good work!
Good job Factsnlogic!
Those who are praising Grendell for his foot dragging on the Compact
should check out his history. Selling out the little guy for big exploiters is NOT protection of property rights.
The state has the responsibility to protect and conserve our right to REASONABLE USE. There is no "God Given" right to all the water under your property. We share the water. There is No getting around that.
Sounds like the conspiracy theorists that Grendell has dredged out to "help" him are blogging full force!
What is it that is so hard to understand about the state having an OBLIGATION to protect and conserve our water? Grendell has a history of selling out the little guy to the big developers. Getting in bed with him sounds like a pretty stupid thing for the No Government types to do.


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Structural Dynamics Test of STACER Antenna Deployment in Microgravity
Radio interview with Jordan Weinstein related to Curiosity Mars rover landing.
Whitney Lohmeyer presented some of the initial findings of her analysis of geostationary communication satellite health data at the 2012 NOAA Space Weather Workshop in Boulder, Colorado. This work involves analyzing satellite health data from Inmarsat as well as space weather observational data. The preliminary work showed that there were correlations between the satellite health data (even in cases where there were no anomalies) and space weather events. We appreciate the support from the SWW organizers for our participation in this event and look forward to next year!
Prof. Sara Seager is leading an effort to renovate the old S-band weather radar on the roof of the tall Green Building (54) at MIT, which we also support. This group met in the spring to talk about options for improving its mechanical operation and modifying its RF front end to be compatible with the desired frequencies. It would be great if the dish could support tracking and communication of university-class CubeSats. Some of the ideas for it include implementation of a software-defined radio system. The MIT amateur radio club is also helping to guide the effort, as they have been the most frequent users of the equipment recently. There is already an MIT-affiliated set of three equatorial S-band ground stations (the Open System of Agile Ground Stations, or OSAGS) and it would be great to have another station at higher latitudes to improve coverage.


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Firefighters agree that every community has a youth arson problem and Colorado Springs is no exception.
Colorado Springs Fire Department investigators reported 39 arson cases involving juveniles in 2012, of which 12 resulted in arrests and $563,718 in property loss. That's a slight decrease from 2011, when 48 fires were set by minors, leading to 15 arrests.


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Quest Potts Point serviced apartments offers guests a relaxed and comfortable accommodation experience.
Quest Potts Point is conveniently located in a remarkable Art Deco building in the heart of Potts Point. Just 30 minutes walk to Sydney's Town Hall, and also in close proximity to Oxford Street shopping precinct, Woolloomooloo Wharf, Sydney CBD, Sydney Harbour Bridge, Sydney Opera House and Darling Harbour.
Quest Potts Point offers a contemporary 'home-away-from-home', with all the conveniences of city living on your doorstep. A complimentary Guest Laundry, rooftop terrace with stunning harbour and city views and a plethora of dining options in the immediate vicinity makes Quest Potts Point the ideal option compared to a traditional Hotel.
For all your Reservations needs, please contact:
email@example.com: 02 8988 6999
Quest's properties are owned and operated by franchisees just like us. In many cases
we'll be the person who checks you in or recommends the best places to eat around
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"I travel quite a lot due to my job and stay in hotels including other Quests throughout Australia and would just like to say having staff going out of their way to the extent that yours did is extremely rare.
In the future when I have to travel to Sydney depending where I have meetings I will definitely stay at your hotel again".
Great place to stay. Every time i visit Sydney its my accommodation of choice. Every member of staff that i was in contact with was polite friendly and very helpful as well as entertaining, Great location in the heart of Sydney behind Kings Cross, two maybe three stops on the train from the international airport, walking distance to Rush Cutters Bay, Botanical Gardens and the city. Love the place love the people. Rooms are kept clean and tidy everyday, any issues are always dealt with, nice roof top garden with great views of Sydney. Have recommended to many people its worth staying there.
As per Trip Advisor
15 Springfield Avenue, Potts PointSydney CBD 2011 AustraliaLocation map
Type the code from the image


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Explore the Entrepreneurship.org Resource Center to find resources. Designed with entrepreneurs in mind, our resource center allows you to find materials to grow great ideas.
While the startup genome in Silicon Valley is always mutating, some formulas are becoming basic tenets in the science of startups. A critical mass of email about my use of the word "iterative" in my blogs prompts me to revisit one such startup fundamental—the so called "Lean Startup" formula.
As elections approach and there is a lot of debate on which is the best road to a robust economy with more jobs, policymakers should take time to listen to the message of the just-released Kaufman Foundation videos on the benefits of high-skilled immigration. With Washington being unwilling to separate the obviously different issues of high-skilled immigration and how to handle illegal immigrants, a net job gain strategy remains hostage to politics as usual in the nation's capitol.
If you are familiar with this blog, you know we often discuss the progress or obstacles in various entrepreneurship ecosystems. We have also discussed the paucity of data around the world to best inform decision makers keen to smooth the path for their aspiring entrepreneurs. Current thinking suggests that startup communities need to be led by entrepreneurs and today we take note of a new global survey of entrepreneurs. Released earlier this month, the Global Entrepreneurship Week Policy Survey, which was designed to shed light on key questions for policy discussions on high-growth entrepreneurship from the perspective of entrepreneurs themselves.
Unless you completely unplugged over the holidays, you know that if Democratic and Republican lawmakers could not bridge their differences on how best to reduce the nation's budget deficit and debt, the Budget Control Act of 2011 mandated a combination of spending cuts and tax increases to take effect January 1, 2013. While Washington kicked the can down the road on budget cuts, the cliff was avoided – but what does the deal mean for American entrepreneurs?
This week, President Obama will turn his focus from budget sequestration to immigration. A new Kauffman Foundation report released last week argues that making 75,000 Startup Visas available for current holders of H-1B and F-1 visas who start companies could create as much as 1.6 million U.S. jobs in the next 10 years. Will Washington act or, if they cannot agree, throw the baby out with the bath water?
Botswana is among Africa's richest countries and the continent's oldest functioning post-colonial, multi-party democracy. It has low taxes and a stable government that has been ranked as Africa's least corrupt. But it needs entrepreneurs.
I first visited the Meltwater Entrepreneurial School of Technology in Ghana when it first opened in 2008. It was impressive then and it has continued to impress since—helping incubate promising tech startups throughout the country. Five years later, it is part of a growing entrepreneurial ecosystem in Accra that is laying the foundation for future growth. In our final commentary on Africa, we hear from Alicia Robb, senior fellow at the Kauffman Foundation, who has just returned from Ghana about her thoughts on the progress being made.
Global interest in the emerging entrepreneurial economies of Latin America has been on the rise. It is where Endeavor began—launching in Chile and Argentina in 1997—and more recently, the region's vibrant cultures have led the likes of Geeks on a Plane and the Global Entrepreneurship Congress to take a closer look. This spring we report back from a few economies in the region.
In this era of sophisticated public policy around enabling high-growth entrepreneurship, governments should be mindful to not forget the basics. A survey conducted last November in Honduras found that gang violence was forcing the closure of 1600 companies across the country. This is a good reminder that supporting startups to scale up in this part of the world must include deep institutional reforms to strengthen the rule of law and the judicial system.
Guatemala's economic history has been defined by corruption, instability and broad social inequality. In that context, Rigoberta Menchu received the 1992 Nobel Peace Prize for her work in promoting indigenous rights in the country. There are now other unnoticed social changers: entrepreneurs who see hope in technology as a tool to overcome social divides, as one local entrepreneur told the New York Times.
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- Willamette
- Athletics
- News Archive
- 2006
- November
- Groves' 16 Kills Lead Puget Sound Past Willamette
Volleyball | Saturday, November 4, 2006
Groves' 16 Kills Lead Puget Sound Past Willamette
TACOMA, WASH. -- Junior middle blocker Monica Groves provided 16 kills to lead the University of Puget Sound to a 30-23, 30-23, 30-27 victory over Willamette University, in a Northwest Conference match at Memorial Fieldhouse on Saturday, Nov. 4. Groves made just two attacking errors on 32 total attempts and earned a .438 hitting percentage to carry the load for UPS. Willamette concluded its season at 4-22 overall and 0-16 in the NWC, while the Loggers improved to 16-7, including 11-5 in the NWC.
Willamette was led by sophomore outside hitter Jessica Durham (Medford, OR/North Medford HS), who contributed 11 kills and achieved a team-high 16 digs. Durham had an outstanding weekend for the Bearcats, with 26 kills, 31 digs and three total blocks in two matches. She produced 15 kills and 15 digs against George Fox University on Friday (Nov. 3). She leads the Bearcats with 367 digs this season.
Game #1 was tied 5-5 after 10 rallies, but the Loggers went on a 6-1 run to take an 11-6 lead. UPS eventually led 15-8. The margin remained nearly the same for the remainder of the first game, as the teams matched each other for points.
In the second game, the Loggers surged out to a 10-4 lead. As in the first game, Willamette matched the Loggers during the rest of the game, but couldn't overcome the early deficit.
The third game started with another opening run by the Loggers, as they took a 10-5 advantage. Willamette rallied, eventually tying the game at 26-26 on a kill by Jordyn Smith (Jr., RS, Las Vegas, NV/Green Valley HS). Following a time-out by UPS, the Bearcats moved in front, 27-26, on a kill by Julie Christine (Jr., MB, Sammamish, WA/Eastlake HS).
UPS pulled back into a tie on a kill by Jamie Eggers, then won the next three points to win the match. The final two points were kills supplied by Eggers. WU and UPS combined for five ties and two lead changes during the third game.
Although Durham led WU's efforts, several other Willamette players made solid contributions. Alona Lyamin (Jr., LIB/DS, Moses Lake, WA/Moses Lake Christian Academy/Big Bend CC) registered 14 digs. Jessica Drumm (Jr., S, Salem, OR/South Salem HS) tacked on 10 digs and earned 30 assists. Kelley Lindstrom (So., OH, Banks, OR/Banks HS) hit six kills and Mary Butler (So., MB, Robbins, CA/Yuba City HS) was credited with five kills.
Groves, with her 16 kills, and Eggers, with 13 kills, led the UPS attack. The Loggers held a 76-55 edge in digs, primarily because Rachel Gross led all players for both teams with 24 digs. Eggers chipped in 15 digs and Jessica McPhee-Hayes earned 10 digs. McPhee-Hayes also supplied 26 assists, while Jamee Fred added 18 assists.
On the Willamette season stats, Julie Stuzman (Fr., OH, Olympia, WA/Olympia HS) led the Bearcats with 245 kills and 27 serving aces. Drumm led in assists with 772, while Durham's 367 digs surpassed her teammates' totals. Butler led in blocking with 20 block solos, 59 block assists and 79 total blocks.


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Gear Review
no frills stuff sack
- Gender: Male
- Familiarity: I've used it once or twice and have initial impressions
I know this is for Thermarest Neoair pads, and I know that my Arcteryx Alpha SL pullover can be stuffed into the hood, but I wanted a little stuff sack for it. This fit the bill, I bought the size XS sack, and my size S Alpha SL fits in pretty well, albeit with a little room to spare. I wish this sack was more like 1L rather than 1.5 and fit a little more snug, but it does the job of protecting my rain jacket during transport. The stuff sack is light, feels tough, double stitched, has a little flap on top like a sleeping bag stuff sack. Not much else to mention. Works well for what I wanted it for.
View More Details on Therm-a-Rest Fast and Light Stuff Sack


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- 108,330 Vehicle Traffic Volume in 24-Hour Period along I-69
- Designated Area for Fast Track Approval Process
- 3,500 Rooftops Existing within 1 Mile Radius
Launch Fishers
Launch Fishers is a 16,000 square-foot hub for entrepreneurs, providing an open working space environment created to nurture collaboration. It is also home to programming, workshops, seminars and other entrepreneurship-oriented events. The coworking space, which is located on the north side of Hamilton East Public Library, is optimized for entrepreneurs launching high-growth and high-potential enterprises. From the single-shingle designer or developer to the outpost of the larger tech companies in the area, Launch Fishers is a microcosm of the entrepreneurial community in Central Indiana.275 Members170 Businesses15 Hosted events$350k in public support
St. Vincent
St. Vincent Fishers is located directly off Exit 210 on I-69. The original 120,000 sq ft medical center was the first stand alone emergency room for St. Vincent. The facility also hosts outpatient surgery, an ambulatory surgery center, digital imaging center, and medical offices including primary care, a pediatric/adult sleep disorders center, rehabilitation, laboratory and mental health services. In 2012, an additional 110,000-square feet was added providing 30 medical/surgical beds, 10 medical observation beds and 10 labor-delivery-recovery-postpartum rooms to better enable their focus on women's and family health.JobsAnnual PayrollInvestmentIncentives Received460 employees$21.9 million$42 million$25 million
Meyer Najem
Meyer Najem is one of the Midwest's leading construction firms. They are repeatedly selected for premiere projects in the healthcare, senior living, commercial, church/religious, government and institutional markets throughout the Midwest. Meyer Najem is a management-owned firm established in 1987 by Karl Meyer and Anthony Najem. Their services follow an integrated process from feasibility to post construction. Meyer Najem is committed to green building and sustainable construction practices. Their projects are completed with the intent to meet the US Green Building Council's LEED standard.Moved to FishersEmployeesProjected HiresTotal Investment1997719 in 2014 & 2015$7 million ($5.5 in building)
ResourcesThe Town of Fishers is an excellent place for business. Our assortment of locations provide great visibility, quick access to interstate roads, and markets not only in Central Indiana but also nationwide. Commercial sites are available that have necessary zoning and infrastructure in place that will suit a wide range of office, industrial, and retail needs.
Location: I-69 Corridor
Location: Exit 210 Corridor
- I-69 Exit 210 of northeast Fishers
- 60,240 Vehicle Traffic Volume in 24-hour Period along I-69
- Designated Area for Fast Track Approval Process
- 1,035 Rooftops Existing within 1 Mile Radius
Location: Downtown
- I-69 Exit 205 & 116th Street Intersection
- 108,330 Vehicle Traffic Volume in 24-Hour Period along I-69
- 40,219 Vehicle Traffic Volume in 24-Hour Period along 116th Street
- Designated Area for Fast Track Approval Process
- 3,000 Rooftops Existing within 1 Mile Radius
Location: SR 37 Corridor
- S.R. 37 Corridor, North of 116th Street to 141st Street
- 47,889 Vehicle Traffic Volume in 24-Hour Period along S.R. 37
- Designated Area for Fast Track Approval Process
- 4,000 Rooftops Existing within 1 Mile Radius
Advantage: Affordability
The Town of Fishers provides businesses with the lowest municipal tax rate in Hamilton County. In comparison to other regions, cities, and municipalities, it is clear that Fishers provides the best financial benefits for businesses. Low taxes, utilities and construction costs paired with an educated workforce make Fishers the best place to locate your business.
Advantage: Workforce
Another valuable asset of doing Business in Fishers is its highly trained workforce. With an impressive 60 percent of the Fishers population having earned a Bachelor's degree or more, businesses have access to an educated workforce that is already in the community. Continuing education opportunities are also readily available – The Town of Fishers is within 70 miles of ten major universities and two community colleges with a wide variety of disciplines.
Advantage: Quality of Life
Fishers is home to an award-winning parks system with over 395 acres, including Ritchey Woods Nature Preserve. Its newest addition is an ADA inclusive playground with equipment to fit the needs of children of all abilities. Billericay Park—Named after the Town's sister city Billericay, England—has 7 baseball diamonds, as well as a splash pad for summer relief. The CLEAN community, as awarded by the Indiana Department of Environmental Management, offers its residents over 65 miles of trails to enjoy.
Advantage: Business Assistance
The Town of Fishers works with the Indiana Economic Development Corporation (IEDC) to offer economic development programs and incentives for new businesses, including:
- Tax credits and abatement
- Workforce training grants
- TIF financing
- Public infrastructure assistance
- Fast Track Permitting


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|Home > Facts > Thiamin
More About:thiamin
Rice-Based Diets
(10% Match)
...thiamin is 1.2 mg for an adult man **Enriched or p
Rice-based Diets
(10% Match)
...thiamin is 1.2 mg for an adult man **Enri
(2% Match)
...thiamin deficiency include those who consume large
Nutritional Deficiency
(2% Match)
...thiamine deficiency can result in one of the more
Irradiated Food
(2% Match)
...thiamine (vitamin B1), have been found to be sensi
Regional Diet, American
(2% Match)
...thiamine, riboflavin, and iron. Black men tend to
(2% Match)
...thiamin): needed to convert carbohydrates to energ
Hollywood Diet
(1% Match)
...thiamin, riboflavin, niacin, folic acid, and panto
Infant Nutrition
(1% Match)
...thiamine) (mcg)40.0 B2 (riboflavin) (mcg)60.0 B6
(1% Match)
...thiamin)—A vitamin which plays an important
Highlight any text in the article to look up more information!
Thiamin, also spelled thiamine and previously known as vitamin B1, is a micronutrient essential for the metabolism of carbohydrates that converts sugar into energy for the body and for normal nerve and heart function. Thiamine deficiency causes a condition known as beriberi or beri-beri. The initial symptoms are very vague. The first indication of thiamine deficiency may be simple fatigue. As the condition becomes more advanced, there is a wide range of symptoms, affecting many organ systems. These include, but are not limited to chest pains, memory loss, muscle cramps and weakness. In more advanced cases, muscle atrophy and heart failure may be present.
Thiamin has several important functions. It works with other B-group vitamins to help release energy from the food we eat and it keeps nerves and muscle tissue healthy. In the form of thiamin pyrophosphate (TPP), it plays an essential role as a cofactor in key reactions breaking down food and converting carbohydrate into energy for the body (carbohydrate metabolism). Like other B-complex vitamins, thiamin is also considered an anti-stress vitamin because it is believed to enhance the activity of the immune system and increase the body's ability to resist stressful conditions.
Thiamin also plays a therapeutic role in the prevention or treatment of the following diseases:
Thiamin is a micronutrient, meaning a nutrient needed in very small amounts, found in a variety of animal and plant foods. It is a water-soluble vitamin that it is eliminated in urine when not needed by the body. Food must therefore supply it continuously. It belongs to a group of other water-soluble vitamins that are often present together and called B-complex. The other members of the vitamin B complex are riboflavin, niacin, pantothenic acid, biotin, pyridox-ine, folic acid, inositol, and vitamin B12. Important sources of thiamin are vegetables, wholegrain products, and nuts. The best sources are yeasts and liver and pork meat. Some specific good food sources of thiamin include (per 1 cup serving or as indicated):
(Illustration by GGS Information Services/Thomson Gale.)
The Recommended Dietary Allowance (RDA) for thiamin is:
Thiamin in nutritional supplements can be found in multivitamins, B-complex vitamins, or can be sold individually. It may be labeled as thiamine hydrochloride or thiamine mononitrate and is available in a variety of forms including tablets, softgels, and lozenges, including chewable and liquid drops. Two fat-soluble forms of thiamin are also used. They are thiamin propyl disulfide and thiamin tetrahydrofurfuryl disulphide, and are sometimes used in treatment of thiamin deficiency because they follow a different route of absorption into the body than water-soluble thiamin.
Oral thiamin is generally nontoxic, but stomach upset can occur with excessive intake. Thiamin deficiency may result from a deficiency in the diet. People whose diet consists mainly of polished white rice are at risk, because polishing removes almost all of the vitamins. Alcoholics, who often substitute alcohol for food, are also at high risk of developing thiamin deficiency. Symptoms include fatigue, irritability, memory impairment, appetite loss, sleep disturbances, abdominal discomfort, and weight loss. Severe thiamin deficiency, called beriberi, is characterized by nerve, heart, and brain abnormalities. One form, called dry beriberi, causes nerve and muscle abnormalities. Symptoms include prickling felt in the toes, a burning
sensation in the feet, very severe at night, pain, weakness, and wasting of leg muscles. The other form, wet beriberi, involves the heart and circulatory system and leads to heart abnormalities. Symptoms include a high output of blood from the heart, a fast heart rate, and dilation of blood vessels, making the skin warm and moist. Because the heart cannot maintain the high output, it becomes stressed and heart failure may occur, as well as abnormal fluid accumulation in the legs (edema) and in the lungs (congestion). If untreated, it leads to shock and death.
Thiamin is known to interact with the following medications and should not be taken at the same time:
Thiamin can also interact with food substances. Foods and beverages that may inactivate thiamin include those containing sulfites and tea, coffee and decaffeinated coffee. Consumption of betel nuts may also reduce thiamin activity due to chemical inactiva-tion, and may lead to symptoms of thiamin deficiency. Tobacco use also decreases thiamin absorption and may lead to decreased levels in the body.
All forms of thiamin deficiency are treated with supplements. If severe deficiency results in a medical emergency, it is treated with high doses of thiamin for several days. When alcoholics must be fed intravenously, they are often given supplements as a preventive measure. Doses for conditions, such as severe beriberi or alcoholism, are administered by a health care practitioner in an appropriate clinical setting. The symptoms of beriberi may recur years after apparent recovery.
Brain abnormalities due to thiamin deficiency are complications that occur mainly in alcoholics. They may develop when a chronic thiamin deficiency is suddenly worsened by a rapid decrease in the thiamin levels by an alcoholic binge or by a sudden increase in thiamin requirements when a malnourished alcoholic is fed intravenously. Brain abnormalities may develop in two stages: an early stage (Korsakoff's syndrome) and a later stage (Wernicke's encephalopathy). Together, they are called the Wernicke-Korsakoff syndrome. Korsakoff's syndrome causes memory loss, and Wernicke's encephalopathy causes mental confusion, difficulty walking, and eye problems. If Wernicke's encephalopathy is not treated, symptoms may lead to coma and even death. As for excessive thiamin intake complications, rare hypersensitivity/allergic reactions have occurred with supplementation.
Parental concerns
Parents should refrigerate fresh produce and keep milk and grains away from strong light because vitamins are easily destroyed and washed out during food preparation and storage. Vitamin supplements should also be stored at room temperature in a dry place.
Taking thiamin for a long period of time can result in an imbalance of other B-complex vitamins. This is why it is generally recommended to take a B-complex vitamin with thiamin. Because of the potential for side effects and interactions with medications, thiamin supplements should also be taken only under the supervision of a knowledgeable health care provider.
Berkson, B., Berkson, A. J. User's Guide to the B-complex Vitamins. Laguna Beach, CA: Basic Health Publications, 2000.
Carpenter, K. Beriberi, White Rice, and Vitamin B: A Disease, a Cause, and a Cure. Berkeley, CA: University of California Press, 2000.
Challem, J., Brown, L. User's Guide to Vitamins & Minerals. Laguna Beach, CA: Basic Health Publications, 2002.
Garrison, R., Somer, E. The Nutrition Desk Reference. New York, NY: McGraw-Hill, 1998.
Griffith, H. W. Minerals, Supplements & Vitamins: The Essential Guide. New York, NY: Perseus Books Group, 2000.
Institute of Medicine. Dietary Reference Intakes for Thiamin, Riboflavin, Niacin, Vitamin B6, Folate, Vitamin B12, Pantothenic Acid, Biotin, and Choline. Washington, DC: National Academies Press, 2000.
Larson Duyff, R. ADA Complete Food and Nutrition Guide, 3rd ed. Chicago, IL: American Dietetic Association, 2006.
Lieberman, S., Pauling-Bruning, N. E. The Real Vitamin and Mineral Book. London, UK: Avery (Penguin Group), 2003.
Newstrom, H. Nutrients Catalog: Vitamins, Minerals, Amino Acids, Macronutrients—Beneficials Use, Helpers, Inhibitors, Food Sources, Intake Recommendations. Jefferson, NC: McFarland & Company, 1993.
American Dietetic Association (ADA). 120 South Riverside Plaza, Suite 2000, Chicago, IL 60606-6995. 1-800/877-1600. <http://www.eatright.org>.
American Society for Nutrition (ASN). 9650 Rockville Pike, Bethesda, MD 20814. (301) 634-7050. <http://www.nutrition.org>.
U.S. Department of Agriculture, Food and Nutrition Information Center. National Agricultural Library, 10301 Baltimore Avenue, Room 105, Beltsville, MD 20705. (301) 504-5414. <http://www.nal.usda.gov>.
Monique Laberge, Ph.D.
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Aug 29 2011
Uses for Pesto
I'm on a pesto kick, no doubt because I sense that the day is drawing nearer when fresh basil won't be a daily thing for me. It's such a magical substance, that beautiful pesto stuff. It's one of the things that makes life worth living.
Here's how I make it:
Add about a cup of basil leaves to a food processor or blender. Throw in grated Parmesan, pine nuts, garlic, salt, and pepper. Turn on the food processor and drizzle in enough olive oil to get it to the consistency you want.
Here's what I've done with pesto this summer:
* Used it as a pizza sauce: just spread it on the pizza crust as you would regular pizza sauce. Especially perfect with veggie pizza or chicken pizza. Yum.
* Stirred it into quiche filling. The quiche was filled with leeks, mushrooms, and Swiss cheese…a generous tablespoon of pesto completely transformed it.
* Mixed it with heavy cream and poured it over pasta a fresh tomatoes. A triumph.
* Stirred it into a chicken pasta salad: bowtie pasta, chicken chunks, lima beans, peas, carrots, corn, with a mayo/sour cream/half-and-half dressing. A generous addition of basil made it over-the-top irresistible.
* Mixed it with mayonnaise for a perfect panini spread. Grilled chicken. Tomato slices. Chopped olives. Pesto mayonnaise. And the girl was so, so happy.
* Added a generous amount to the sauce for my chicken parmigiana last night. A tablespoon wasn't enough. Two tablespoons wasn't enough. I think I wound up adding about 1/3 cup before it was all over…and the sauce was better than ever. I closed my eyes and gave thanks for basil.
That's all I've done this summer. So far.
Feel free to shout out your basil ideas, everyone! I'm making a bunch more this week.
444 Comments and 107 Replies
Amber On Monday, August 29 at 9:26 am
Pesto… mmmm. I've started making a cilantro pesto that is perrrrfect as a sandwich spread, or spooned over pork loin! Cilantro is officially my favorite herb.
Bernie On Monday, August 29 at 9:45 am
Funny….Cilantro is about the only food on the planet I hate. Tastes like aluminum foil to me.
Lindsay On Monday, August 29 at 9:45 am
yummm… cilantro anything is amazing!
Judy On Monday, August 29 at 9:46 am
I love cilantro! What else do you mix it with? Please share!
Amber On Monday, August 29 at 10:01 am
Hi Judy – This "Cilantro Sauce" is from the Cooks Illustrated web site – if you haven't heard of it or aren't a subscriber, it is the source of all my favorite recipes ever. They offer a free trial if you want to expolore more recipes (their chicken enchiladas, beef tacos, chicken tikka masala, butternut squash soup, orange chicken, and tiramisu are at the top of my list and in my regular recipe rotation, among many others). There are many other cilantro creams and sauces from the site that I've used before, but this one is very basic and versatile.
• 2 bunches cilantro , stem ends trimmed (about 2 1/2 lightly packed cups)
• 1/2 cup olive oil (see note)
• 4 teaspoons juice from 1 lime
• 2 medium garlic cloves , minced or pressed through a garlic press (about 2 teaspoons)
• 1/2 teaspoon sugar
• Salt and ground black pepper
Pulse all ingredients in a food processor until cilantro is chopped but still has some texture, about 10 to 15 seconds, scraping down the sides of the bowl as necessary. Season with salt and pepper to taste. May be covered and refrigerated for up to two days.
This was originally part of a roasted pork loin recipe, but it's great on other meats and lots of sandwiches!
Sandie G. in Oregon On Monday, August 29 at 10:21 am
and I am one who HATES cilantro also.. I think it tastes like soap. YUCK .!
kathy55 On Monday, August 29 at 11:13 am
I have learned over the years that virtually no one is neutral on cilantro. It's truly a "love or hate" thing. I love it. Our priest hates it. He's proud of his hot sauce and it's good….no cilantro. Mine, on the other hand, has a bunch. We aim to please all taste buds, I guess!
Lisa On Monday, August 29 at 11:15 am
I have to say that years ago I too hated cilantro. So much so that I made salsa with parsley! I LOVE cilantro now and can't even imagine my salsa without it! This sauce sounds yummy.
Patti M On Monday, August 29 at 11:18 am
Amber – Cooks Illustrated is my fav too! I get the magazines and we have found such good things from there…orange chicken, chicken teriyaki…just to name a couple! Thanks for the cilantro recipe!
Txtigi On Monday, August 29 at 11:53 am
Sandie G. in Oregon – I TOTALLY agree with you. It tastes like soap to me too! And, is it just me, or does it seem like more and more recipes call for cilantro? Is parsley an acceptable substitute?
Kelly On Monday, August 29 at 12:28 pm
If you don't like cilantro, keep trying! You won't be sorry. For me it was definitely an aquired taste. The first time I had it, I couldn't believe it was something edible…now I adore the stuff!
Shanna On Monday, August 29 at 4:22 pm
For those haters of cilantro, I heard if you mix in some fresh mint, it eliminates the "soap" taste. Could be just a rumor. I am a lover of cilantro so I have never tried it.
Lynn Laura On Monday, August 29 at 7:14 pm
I'm a hater of cilantro too.. it just doesn't have a pleasant taste. How can you like it if it doesn't taste good?? I leave it out.
Heidi On Tuesday, August 30 at 8:32 am
Can you freeze pesto? I have a ton of basil and I need to use it fast!
Heidi On Tuesday, August 30 at 8:33 am
Can you freeze pesto? I have a ton of basil and need to use it!!
Heidi On Tuesday, August 30 at 8:33 am
Can you freeze pesto? I have a ton of basil and need to use it!!
Marijane On Tuesday, August 30 at 10:30 am
I too love cilantro after first disliking it. In reply to Shanna's reply above, I've made a sauce to serve with Indian food that consists of both cilantro and mint. It is delicious and would probably cover the cilantro taste enough for most folks to enjoy! It is a texture much like pesto and is a really good dipping sauce for Indian fried foods like vegetable fritters, samosas, etc.
ChemKnits On Tuesday, August 30 at 7:45 pm
Heidi – Yes you can freeze pesto, I usually just do Basil, and olive oil (has to be olive so that it freezes) and a bit of salt and pepper. Spoon it into an ice cube tray and freeze for easy-sized chunks, then transfer the cubes to ziplocks so that you get your trays back. I tried it with rosemary once and it turned a gross brown color so it might not work with everything else, great with basil though.
I'm so glad that you asked – I was going to post it anyhow but now I feel useful!
Heidi On Tuesday, August 30 at 10:16 pm
I'm glad I posted it 3 times. Thanks!
Phee On Thursday, September 1 at 11:25 am
Thanks Amber! I love, love, LOVE cilantro, but I never thought of doing this. Just so happens I have cilantro in the fridge. On my way to the kitchen now!
Lisa @ www.bakedinmaine.com On Monday, September 5 at 7:31 pm
I'm not a cilantro lover either. It tastes like soap to me.
Gloria Holcomb On Wednesday, September 14 at 8:40 am
Cilantro, yuck!!! Tastes like dirty dish water to me.
Cora On Sunday, September 25 at 8:52 pm
Yes, I think it taste just like soap!!!
Lisa On Sunday, October 2 at 6:48 pm
Try using pecans and adding a japeleno for a southwestern kick. It's yummy!
Marlo Haft On Monday, August 29 at 9:26 am
I can't wait to try this recipe. I LOVE pesto. Have you ever made, pesto torte.. OMGEE so good with 5 cheeses, butter and sundried tomatoes, its SO SO GOOD!!
Sandie G. in Oregon On Monday, August 29 at 10:27 am
I do.. I make it all the time for parties, etc. I use 2 cubes of butter with one block of cream cheese, softened, and blended real well..then I line a container with cheese cloth and first I will put a flower, so it will be pressed into the top when I turn it out.. then I layer the creamcheese/pesto, creamcheese/pesto..to it is filled, careful not to let the pesto bleed out to the edges, fold the cheese cloth over, press down. and refrigerate several hours, till ready to serve..(bring out about 20 minutes before you want to serve), unwrap from cheese cloth and circle with crackers..it's always a huge hit ! (oh, and I make my pesto thick, so it is not real oily and runny)
Sandy S. in Oregon On Monday, August 29 at 3:59 pm
Sandie G. WOW!! That sounds like a beautiful presentation, thank you for the idea Now I wonder if I like basil that much….Obtw….I've heard that some people secrete an enzyme in their saliva glands that makes Cilantro taste like soap as you've said. I am so glad I don't have it, I adore Cilantro….but one of my sons hates it. Diversity rules!
Lisa @ www.bakedinmaine.com On Monday, September 5 at 7:38 pm
In a television interview in 2002, Larry King asked Julia Child which foods she hated. She responded: "Cilantro and arugula I don't like at all. They're both green herbs, they have kind of a dead taste to me."
"So you would never order it?" Mr. King asked.
"Never," she responded. "I would pick it out if I saw it and throw it on the floor."
I couldn't agree more!
Lisa @ www.bakedinmaine.com On Monday, September 5 at 7:46 pm
PS, I have a (made by hand) Pesto recipe for those of you without a food processor.
katie On Monday, August 29 at 9:30 am
yum. i love pesto
Mom On Monday, August 29 at 9:30 am
Fry up some potatoes and onions in a skillet. Beat eggs in a bowl, gently pour into pan over the potatoes and onions, and cook over low heat as you would an omelet (no folding over required, though!). Once it has almost set, drop dollops of pesto over top, spread around a bit. Finish cooking, and enjoy an easy, quick, tasty supper. A simple green salad goes nicely.
Kristi On Monday, August 29 at 11:59 am
I have been spooning it over the top of corn on the cob and baked potatoes all last week. YUM!!!
StandNShout On Tuesday, September 13 at 8:16 pm
Growing up Fried Hot Dogs Potatoes and Eggs covered with ketchup was my favorite (and still is). Maybe Pesto will add some more zing.. or just muddle up the fried goodness.
Jennifer B On Monday, August 29 at 9:30 am
You can freeze pesto in ice cube trays to have in January… Let thaw in your fridge and mix with warm pasta. A little taste of summer!
Tammie On Monday, August 29 at 10:07 am
I do this and love it. Its like you have fresh basil all year long. This year I left out the Parmesan and will add it in when I prepare the final dish. I would love to know if anyone has luck growing the basil plants in their house over the winter.
Patty - Oregon On Monday, August 29 at 11:10 am
How do you do this.
Patty - Oregon On Monday, August 29 at 11:11 am
How do you do this.
Mary W On Monday, August 29 at 12:57 pm
Jenniver, I've tried growing it during the winter and the plants are very leggy, so it's pretty unsuccessful (I live in the Midwest, loooong winters!). I want to buy a plant grow-light and try that though.
Deb B On Monday, August 29 at 8:23 pm
Tammie, I grow basil and other herbs in my Aero Garden. You can customize your herb seed kit. Thank you for the reminder. I will need to order my kits for winter.
Jenny On Monday, August 29 at 10:41 pm
Hey Jennifer! Do I need to like, cover the ice cube trays? With foil? Or place the tray in a freezer bag? Or on that note, is there a benefit to keeping the cubes in the tray? I live in an apartment with a tiny freezer so I'm trying to brainstorm how to *fit* trays of pesto into the teeny tiny space!
Dr. EMC On Monday, August 29 at 11:04 pm
Jenny, I freeze the cubes of pesto and then layer them in a freezer bag with pieces of wax paper to separate the layers. I also have a tiny space with which to contend!
Mimi On Tuesday, August 30 at 4:23 am
just let it freeze then remove to a plastic zipper bag
Bobbie On Wednesday, November 9 at 9:23 am
I freeze pesto every summer. I live in Louisiana and it gets so hot here that by August, my basil is stuggling to survive the heat! I make my basic pesto recipe (basil, parmesean cheese, pine nuts, garlic, salt, pepper, lemon juice and olive oil) and I divide it up into small tupperware or those glad containers with the screw on lid. I put about one cup of pesto into each container, cover it with an additional layer of olive oil and freeze. This June, I actually found an unused container from summer 2010 in the back of my freezer. I used it with heavy cream over penne pasta and it was delicious!! It tasted as fresh as if I'd made it the week before.
Hannah F. On Monday, August 29 at 9:30 am
Fresh basil, cooked with fresh pumpkin puree until warm and lovely. Stir it in to some risotto you've just cooked, and add chopped chunks of gorgonzola.
Mom On Monday, August 29 at 3:54 pm
This sounds marvelous. It's going on the list.
KMOS On Tuesday, September 13 at 8:41 am
OH….MY…LORD…that sounds AMAZING! Totally trying it this fall!!!
Nikki On Saturday, October 29 at 7:40 pm
That sounds awesome. Try mixing up pesto with spaguetti squash, too…another great autumn dish!
Monica Hoban On Monday, August 29 at 9:31 am
Love pesto! I freeze it in ice cube trays, then I have a little or a lot when I need it!
karen On Monday, August 29 at 9:15 pm
I found just freezing it in cookie scoop balls is easier than messing with the ice cube trays. Just scoop it out onto parchment lined sheet and freeze. Then put the balls in freezer bags.
Michelle On Monday, August 29 at 9:31 am
I mix cream cheese and some white wine with pesto for a fantastic sauce for pasta!
Ali B On Monday, August 29 at 9:32 am
I put my pesto may on grilled cheese with slices of red onion and tomato. So delicious!
Deb B On Monday, August 29 at 8:26 pm
Sounds yummy! Will definitely try this one!
Samantha K. On Tuesday, August 30 at 11:10 pm
I was just about to recommend grilled cheese as well!
Louise in Dallas On Monday, August 29 at 9:32 am
I love these ideas for uses of pesto. I make mine with toasted walnuts. They are easier to find than pine nuts and waaaaaaaay cheaper. Cheap and cheerful is good.
Susie On Monday, August 29 at 9:51 am
Me, too!
De On Monday, August 29 at 10:00 am
Rachael On Monday, August 29 at 12:38 pm
I was just about to ask if pine nuts were 'required' but you hit the nail on the head:).
JeninWA On Monday, August 29 at 1:00 pm
Me too! Why spend the money on pine nuts??
Jenn On Monday, August 29 at 3:59 pm
I opt for almonds, with good results!
Pam the Goatherd On Tuesday, August 30 at 12:30 pm
I had a bad reaction to Chinese pine nuts (horrible metallic taste every time I ate or drank anything for two solid weeks!) so now I use only walnuts. A fave pizza restaurant near me uses cashews in their pesto, which is also delish!!!
AMR On Tuesday, August 30 at 4:16 pm
I also use almonds rather than pine nuts…raw or – even better – lightly toasted.
crimso On Wednesday, October 26 at 2:20 pm
i've used walnuts, almonds, pecans and pine nuts for pesto. the only mainstays are the arbequina olive oil, lemon juice, salt/pepper, garlic and basil. all of them toasted of course and each one depends on what it's paired with. i usually make a lot and store it with a thin film of olive oil over it to prevent that ugly oxidizing although the lemon juice helps with that. pine nuts for some reason recently have become VERY expensive and not sure why. but walnuts and pecans are my fave.
Stephanie from Paso Robles, Ca. On Monday, December 12 at 12:14 pm
That's what I did last time because Pine Nuts are wonderful but not wonderfully priced! I could eat it everyday! I make a big batch and freeze in small containers and take one out at a time. Love it mixed with Mayo and added to a Pasta salad or on Pizza with shrimp!<3
Angela On Monday, August 29 at 9:33 am
I love pesto! Now, I can make my own! Thanks!
Andrea On Monday, August 29 at 9:34 am
I wonder if it would make a good facial – you certainly would smell great all day long!
Debbie On Monday, August 29 at 9:34 am
I like to use pesto in my omlettes…And also love to drizzle some over stuffed mushrooms. Also very good to mix some in deviled eggs.
Jane On Monday, August 29 at 9:35 am
I love my homemade pesto and when I make a big batch I put some in ice cube trays, freeze, pop out and place in vacuum sealed bags for winter use….just like fresh and so easy to thaw in the microwave for about 10-15 seconds…ready to go……or just remember to get it out a little ahead of time. Mine plants have gone to seed really early this year so I have had to give them "haircuts" a couple of times….not real problems with doing that. I also dehydrate my small roma tomatoes and then freeze them….tossed with pasta and pesto in the winter…..oh so good!
Minde Briscoe On Monday, August 29 at 9:35 am
Pesto is also great slathered over salmon and baked in the oven at 375 for about 12-15 minutes. Although, I guess that's a meal Ree will have to wait and try when all of the cowboys are away!
JeninWA On Monday, August 29 at 1:02 pm
I just did this last week…i mixed the pesto with some mayonnaise and spread it over the filet…YUM!
Gaby On Monday, August 29 at 9:35 am
omg I am a pesto freak!! I literally spread it on some toast for breakfast!!!!! yummmm
GeekLady On Monday, August 29 at 9:35 am
I always put the pesto, parsley, garlic, and pine nuts through the processor first, add oil while it's running to produce the right consistency, and then fold the grated parmesan in at the end. A microplane grater makes lovely, fluffy grated parmesan, and running that through the food processor just batters it to bits. The texture is better if I fold it in afterwards.
Also if I don't add the cheese to the processor, I can split up a batch of pesto and freeze some of it. It doesn't freeze well with cheese.
Beth Taylor On Monday, August 29 at 9:35 am
I use fresh basil in my fruit salads. Mango, pineapple, kiwi, strawberries, a simple sugar syrup with lime zest and fresh basil. Such loveliness!
Vicki in Cleveland,OK On Monday, August 29 at 9:35 am
Love pesto on sandwiches and I have a reciepe for chiken where you roll the pesto, spinach and fresh parmesan of a lightly breaded chicken breadst it is awesome. Pesto that is!
Tracy Lawson On Monday, August 29 at 9:36 am
Hi Ree,
First, I want to say congratulation on your new spot on the Food Network, that's so exciting! I was able to catch a little piece of it and to say the least, I think I'll be tuning in as often as I can.
As for pesto, I've taken and used pesto on open faced sandwiches with roast beef, bell peppers, carmelized onions with a slice of either provolone or monterey jack cheese melted on top and then I've also used it on fresh baked ciabatta bread too. I really love basil!
Kristin @ Iowa Girl Eats On Monday, August 29 at 9:36 am
Oh this is great! I just made a big batch and froze the leftovers because I wasn't sure what to do with them yet! I'll add it to the quiche I'm planning on making this week!
You can call me Jane On Monday, August 29 at 9:36 am
We love pesto, too, but since pine nuts are so expensive, we substitute pecans or almonds and it still tastes amazing!
I never thought to mix it with mayo- great tip. I'm going to try that in a tomato sandwich- YUM!
Babs On Monday, August 29 at 12:35 pm
Due to the expense and availability issue of pine nuts (plus a friend of mine ate pine nuts once and couldn't taste anything but pine nuts for weeks afterwards, very odd), I use pepitas in place of them. I toast them for 5-10 minutes and then throw them in the food processor. It's my favorite way to make pesto now. I make a green lentil soup with pesto (it's from 101cookbooks) and I love it.
Angie Walker On Monday, August 29 at 9:37 am
Try pesto on a panini….fantastic! On potatoes….MMMM!! On hot veggies….there is so much you can do with pesto.
Steph On Monday, August 29 at 9:37 am
Wow – what great ideas – I hadn't thought to add it to quiche. Will try that this week!
Jayne On Monday, August 29 at 9:37 am
I have 3 large pots of basil on my porch. I can make pesto every 3 days. I'm even starting to freeze small batches (minus the cheese–add it in when I use it). So…fresh pesto through the winter in the Black Hills of SD!
Love your new show on Food Network too.
Joanna On Monday, August 29 at 9:53 am
Now, if only tomatoes grew as well in the Black Hills!
Paula @ KnitandSeek On Monday, August 29 at 9:38 am
Pesto for pizza sauce! *facepalm* That's what I shoulda put on the pizza last night. Sigh. Guess I'll just have to make it again. Oh, the sacrifices…
heather On Monday, August 29 at 9:38 am
We make our pesto with cashews since it's cheaper, and still tastes delicious. As well – Kale Pesto is to die for. Use Kale instead of basil and feta or hard goat cheese instead of parm. We toast the cashews first. It's killer. My favorite for sure. Great in Potato and Pesto stew.
Lane On Monday, August 29 at 9:38 am
Last week I used up the last of my pesto. I pounded out some chicken, then put a layer of pesto, a layer of mozzerella cheese rolled it up and dipped it in bread crumbs and baked it. It was so good!! Also made some orzo and pesto on the side. Possibly one of my favorite uses for pesto besides pizza.
GeekLady On Monday, August 29 at 9:38 am
Also, I'll make a sort of small cinnamon roll with plain white bread dough and pesto, slice it up, and set the rounds in fancy designs on a baking sheet, for a fancy bread. But I got that idea from 'Breaking Bread with Father Dominic', it's not my own.
PennyWolf On Monday, August 29 at 11:09 am
OHHHH, I like the sound of that! Thank you for sharing.I'm thinking tomato soup or a vegtable soup, a wonderful salad and all the rolls I can eat!
Kate Daniels On Monday, August 29 at 9:40 am
Basil…how do I love thee??? …let me count the ways… Nope, can't count that high. so, you can imagine how traumatized I was when the grasshoppers ate my first crop of basil. Bad Grasshoppers!
Our favorite way to eat pesto is by dipping in with jicama slices. One can fool oneself that you're saving calories by using a veggie rather than a cracker; however, oneself tends to just pile on more pesto that way! Okay, so it's just me that tries to fool myself!
Andrea On Monday, August 29 at 9:40 am
I like adding sun dried tomatoes to my pesto.
Mariam On Monday, August 29 at 9:40 am
Don't get mad at me for saying this but…..I've never tried pesto! I don't even know where to buy basil from…Definitely something I need to explore…
Samantha Griffiths On Monday, August 29 at 10:47 am
Oh, Mariam–now you know! Head to the grocery store and look for either flat plastic containers in the refrigerated produce section or open bags with a large living basil plant in it. This is in the Northwest, so I don't know if that translates to other grocers, but good luck! Be sure to get sweet basil and not Thai basil, also, or you might wonder what all the raves are about. Good luck discovering the joys of basil and pesto.
Robin On Monday, August 29 at 1:24 pm
Basil is sold with other fresh herbs in the produce department in most grocery stores, but Basil is really easy to grow in pots. Plant some seeds (anytime), or buy starters in the spring. Pinch back the top leaves while it is very young (and regularly as it grows) to make a strong base stem. Also pinch off flowers/seed pods or it will "go to seed". (You might let a few pods grow so you have seeds for later). Basil, Chives and Rosemary are essential herbs for me. I keep them in pots all year. Just water often.
Michelle On Monday, August 29 at 9:40 am
I put on top of a grilled steak last night… out of the world yummy!
Kylee On Monday, August 29 at 9:40 am
Ive been cooking with basil like crazy also!! AND weirdly enough just last night i was looking at your recipe for pesto.
Eva On Monday, August 29 at 9:41 am
Can Pesto be frozen?
cathy mullen On Monday, August 29 at 11:53 am
Yes. I make homemade and freeze in small plastic containers. If it seems a little too thick when you thaw it out, just add a little more evoo and stir until it's the consistency you want.
Regena On Monday, August 29 at 12:27 pm
Make your pesto without the cheese, put in ice tray or small 2 oz containers and top with olive oil (this keeps the air from the pesto and keeps the color bright! Transfer after frozen to freezer bags! I've used walnuts also in place of the pricey pine nuts and is delish! When using, defrost and add freshly shaved Parmesan or Romano cheese. Enjoy!
VA On Tuesday, August 30 at 9:54 am
We eat as much as we can, even serving on the spoon when we make it. We freeze it in the cheap little sandwich bags. That way I don't have to wash them, then get all the air out, and close and freeze. You can puts lots of those little baggies in a heavy duty quart bag, When you put it on hot pasta you don't even have to thaw it out. Set the closed bag in a glass of water and it will thaw quickly for use on cold foods. We use almonds or cashews in place of pine nuts and they taste very much like the expensive pine nuts.
carly {carlyklock} On Monday, August 29 at 9:41 am
I love just plain pesto tossed with pasta. Sometimes the original just can't be beat.
Other times, however, I'll use pesto to make a caprese panini. That's typically when I'm craving cheese. Lots and lots of mozzarella cheese.
Brandy On Monday, August 29 at 9:41 am
Ree, your pesto cream sauce is so yummy! It's the closest I've tasted to the pesto sauce my husband and I were obsessed with when we went to Florence, Italy. This one restaurant there had the most amazing pesto and we would literally eat there 2 times a day. So, your pesto cream sauce is wonderful!
I made a pizza with your pesto cream sauce and it was awesome! Pizza crust, pesto cream sauce, mozzarella and shrimp. Best pizza ever!
Megan On Monday, August 29 at 9:42 am
The boyf & I are digging pesto baked chicken now! Just plop a tablespoon (or more!) on a chicken breast, top it with a slice or two of tomato & some parmesan cheese. Then we bke it in the oven like we would any other chicken. So completely moist & delicious!
john s On Monday, August 29 at 9:42 am
I like to get a piece of whole wheat toast. Spread some pesto on it. Then put 1 or two over easy eggs on top. Maybe add a shot or two of hot sauce.
CouponClippingCook On Monday, August 29 at 9:42 am
This is such a great post for me…I have a lot of basil too and can definitely use these ideas.
JK On Monday, August 29 at 9:43 am
Just froze 30 baggies of different pestos for the winter. Tarragon/Shallot/Pecan……Tarragon/Basil/Scallion/Walnut….and traditional Basil/Garlic/Pinenuts/Parmesan.
Also freezing herbs in ice cube trays and bagging the cubes in the freezer to keep the summer tastes around for winter soups and casseroles.
Dedicated a whole shelf in the freezer to the prolonged tastes of the harvest season!
Noelle On Thursday, September 1 at 2:47 am
Those sound delicious! How did you make the 2 with tarragon? I love tarragon. I like to use fresh basil when I make tuna. I take albacore tuna rinsed and add a little olive oil, lemon zest, lemon juice, pepper, chopped grape or cherry tomatoes, diced red onion, and lots of fresh basil. I also add basil to salads.
Kristin C. On Monday, August 29 at 9:43 am
Hi Ree….
Just a quick tip for you and your readers.
I too have a lot of basil this summer and am so thankful for such a
wonderful herb! I use it daily!
My tip is……
Pour the pesto into icecube trays, freeze and when frozen pop out and place into a freezer style bag or freezer container. Store in the freezer! Now you'll have fresh pesto during the cold winter months to add to sauce or add to stews or chicken dishes! It's a family tradition of mine and I've been doing it for years! Happy Pesto making!!
Patty - Oregon On Monday, August 29 at 11:16 am
I have been told you can't put the olive oil in and freeze. Do you make pesto will all ingredients except cheese and freeze in the trays? Please advise. Thank you.
Regena On Monday, August 29 at 12:35 pm
OK to freeze with the olive oil – I even add a layer of olive oil over the top of the trays ( or 2 oz containers) to keep the pesto bright green. The olive oil will solidify over the top.
JeninWA On Monday, August 29 at 1:07 pm
I make mine with ALL the ingredients and freeze – even the cheese. It tastes exactly the same as the day I made it.
Angie On Monday, August 29 at 9:44 am
Mmm.. pesto..
I love to stuff chicken with pesto, cream cheese, and feta. So good.
Bernie On Monday, August 29 at 9:44 am
Love, love, love fresh pesto. And fresh basil. I think we've had caprese' salad at least twice a week all year.(Florida, where its almost always fresh herb season!) Next year I'm gonna have to plant more than 6 basil plants. I was impressed/jealous by all your basil plants on your show. You dont do anything in a small way, do you?
Sandie G. in Oregon On Monday, August 29 at 11:08 am
can you tell me why my plant is just shooting out flowers at the tips..I keep pinching them off, but I can't get the big fat leaves anymore.. tell me how to "prune" a basil plant, please.
DaCook On Wednesday, August 31 at 10:32 pm
Sandie, maybe the following site will help.
Kimberly On Monday, August 29 at 9:45 am
Bruschetta – take a baguette, cut into 1/2 inch slices. Lightly rub a little olive oil on each slice, top with a small sprinkle of sea salt then broil til just before turning golden. (a quick toast in the oven bring out the sugars in the bread and makes the bread a full flavor bread under all the toppings)
Remove from oven, spread pesto on top, a small slice of roma tomato, a slice of pancetta and a small piece of mozzarella or sprinkle of parmesan.
Return to broiler until cheese is bubbly and golden. Serve hot with a nice glass of wine! A guest and family request over and over!!!!
Hope On Monday, August 29 at 9:46 am
My boyfriend and I just started making fresh pesto this Summer and so wish we had done it a long time ago! One thing we love is toasted pistachios instead of pine nuts!
Thanks for this it has some great ideas including the ice cube trays!
Lindie On Monday, August 29 at 9:46 am
Don't have any extra ideas, but I do know that it (basil)keeps quite well in the refrigerator when it is made into pesto!
Laura C On Monday, August 29 at 9:48 am
Omit the Parmesan and freeze it in ice cube trays for pesto all winter. You forgot the best way to have pesto – on pasta with yummy fresh grated parmesan and mozzarella
Regena On Monday, August 29 at 12:30 pm
I top each little batch with olive oil before freezing. The olive oil will solidify and keep the pesto a beautiful fresh color. I've also used a little fruit fresh in the batches I am freezing to keep the colors bright.
Katie T. On Monday, August 29 at 9:49 am
I have a friend who stirs pesto and grated onions into ground turkey and makes meatballs.
I have not tried it yet but plan to! She says her family and friends gobble them up…
JeninWA On Monday, August 29 at 1:08 pm
"gobble them up…" LOL!
Carmen On Monday, August 29 at 9:49 am
Im getting so hungry reading everyones ideas. Yummy! I love pesto!
Susie On Monday, August 29 at 9:50 am
My daughters are eating it on bagels: Toast bagel, add pesto, then cream cheese, toast further, add sliced tomato, toast a little more
Jelena On Monday, August 29 at 9:50 am
Dear Ree,
I am also such a fan of home made pesto, that I made around 5lb last week and froze it in containers for winter. It does not freeze so hard, so you can defrost it very quickly, just scrape what has thawed out, or just freeze in ice cube trays. I use it in soups and stews, and add it to sour cream for a quick sauce.
Dara On Monday, August 29 at 9:50 am
Thanks for the pesto ideas – I am overwhelmed with pesto (crazy basil plant) right now!
Dominika On Monday, August 29 at 9:50 am
I also make a version of this pesto with avocado ( blessed to live in California:) put bunch of basil, 1/2 cup of pine nuts, some lemon juice, salt, pepper, garlic, and 2 avocados- peeled and pitted in a food processor and blend then drizzle some olive oil and pour over pasta. I add some chicken in for a heartier meal. Love basil!
Amanda at The Martha Initiative On Monday, August 29 at 9:52 am
My favorite use for pesto is just pairing it with pasta. Simply, easy and pure bliss!
cici On Tuesday, August 30 at 11:23 pm
Jennifer On Monday, August 29 at 9:52 am
Ugh, I can't abide cilantro. Just so you know, LOL.
However, basil pesto is AMAZING! I'm going to try your chicken salad idea, Ree, thanks. I also love pesto cheesy bread: spread it on slices of French bread and pop in the oven for 10 minutes or so, then top with the cheese of your choice and broil briefly. Delicious.
Julie SGB On Monday, August 29 at 10:03 am
Jennifer: I just read something that said that you are genetically predisposed to taste cilantro as either bright and citrusy or like soap. I'm guessing you're in the soap group.
RondaT On Tuesday, August 30 at 12:45 pm
I'm in the soap group too. I really want to like, I like the smell, but I just can't eat it.
Donna On Monday, August 29 at 9:53 am
I add pesto to 1 small box of thawed, frozen chopped spinach, and whole wheat penne. It is good hot or cold.
Joe B. On Monday, August 29 at 9:53 am
Alas, I never got into making pesto, no matter that the current state of weather is downright perfect for it. Maybe if I try growing it indoors I won't feel too much forgetful…
DoodlesMom On Monday, August 29 at 9:54 am
Pesto's excellent thinned with a bit of melted butter and served with pan-fried perogies… mmmm sooo yummy.
Erin @ Brownie Bites On Monday, August 29 at 9:54 am
I love making fresh pesto for a cold pasta salad! There's nothing like making it from scratch – it doesn't even compare to the pre-made sauces. Yum yum!
Catherine On Monday, August 29 at 9:54 am
Pesto on grilled cheese. Such an easy way to spice up an already easy lunch! (I may have to make one this afternoon for lunch…)
Snow On Monday, August 29 at 9:55 am
Pesto without the pine nuts? Any ideas? Major allergy to all nuts.
Julie SGB On Monday, August 29 at 10:04 am
I've never tried it, but maybe soynuts?
Sandy On Monday, August 29 at 10:18 am
What about roasted/unsalted sunflower nuts? I know they make a product called Sunbutter from them as an alternative to peanut butter.
Penny Wolf On Monday, August 29 at 11:13 am
What about seeds? Sunflower or pepitas would be great!
winni On Monday, August 29 at 11:24 am
Allergic to seeds too? Maybe sub sunflower or pumpkin seeds, or maybe even toasted garbanzo beans? Otherwise I'd just add more cheese and basil and eat it anyway.
Sharon On Monday, August 29 at 1:03 pm
You can just omit the nuts. Seriously, not that much of a difference. Must have the parmesan, however. Parmesan and Basil pretty much make the pesto.
Sally On Tuesday, August 30 at 8:08 am
Pesto can certainly be made without nuts. It can be made without Parmesan, too. Pine nuts aren't nuts; they're seeds from various pine trees.
Gloria On Tuesday, August 30 at 8:46 am
If you use any kind of nuts in your pesto, please let people know when you serve it! Anyone with an allergy to tree nuts is used to seeing actual nuts in foods, and avoiding them. But when nuts have been chopped up in a food processor, they are invisible. Unfortunately, some people have a life-threatening allergic reaction to nuts. It is easy to let down your guard when the nuts are so cleverly disguised!
Paula On Monday, August 29 at 10:00 am
Can one can/process Pesto in small jars (thinking Christmas gifts)? I've frozen it in the past, but tend to forget things in the freezer whereas in the pantry with my jams it would be screaming USE ME!!!!
Barb Hilger On Monday, August 29 at 10:01 am
I've made pesto wraps for lunches – great change from just a regular sandwich!
Kathryn On Monday, August 29 at 10:01 am
I'm disappointed that 'eat it with a spoon' isn't on the list because that's what I do!
Stefanie On Monday, August 29 at 10:02 am
It can be frozen too, but just don't add the cheese to it before you freeze it. I make mine with walnuts which is a lot cheaper than pinenuts. It is wonderful, isn't it?
ellobie On Monday, August 29 at 10:04 am
I just got some bee-yoo-tee-full PURPLE basil! I feel like I need to do something rull special with it… purple pesto??? Other ideas?
Irene D. On Wednesday, August 31 at 5:46 am
I grew purple basil last year. Made pesto with it. It tasted just as good as the green pesto but just didn't look as appetizing. I ended up using it when the color didn't matter so much or when it was just me and my husband eating it. Didn't serve it to guests because I had so much of the green pesto available for them.
DaCook On Wednesday, August 31 at 10:35 pm
Purple basil will take over my small herb bed if I let it. My neighbor and I grab a handful when we are grilling meats/vegies outdoors and about 10-15 min. before the food is done, we toss it onto the flames. Gives a nice taste to food.
Kim F On Monday, August 29 at 10:05 am
I love pesto. It is the reason I bought a food processor. (well, and biscuits. They don't have biscuits in England. Very distressing). These photos really show it's gorgeous green color!
Heidi On Monday, August 29 at 10:07 am
Being in Hawaii, I took a shot and made my pestos with macadamia nuts – Love the taste, especially my purple pesto with sun dried tomatoes.You'll have to give it a try some time.
Julie On Monday, August 29 at 10:08 am
I like pesto on corn on the cob instead of butter.
Brandy On Monday, August 29 at 10:09 am
I just learned from either Cook's Illustrated or Cook's Country to blanch my basil for about 20 seconds then shock it in ice water before making my pesto. I spread it out on a paper towel and then roll it up and wring out any excess water before adding it to the food processor. The pesto stays beautifully green and never turns black. It's great for freezing or for those times you want to serve a pesto dish to others and don't want to explain why it is such an unappetizing color!
Courtney On Monday, August 29 at 10:10 am
I put pesto on my fresh mozzarella and heirloom tomato grilled cheese sandwiches. Also love mixing it in my food processor with cream cheese to make a nice spread for my bagels. : ) I also ALWAYS use it as a pizza base…there's no other way! Lastly, I've mixed it with ranch dressing to make a nice creamy pesto salad dressing!
Paola On Monday, August 29 at 10:11 am
Dear Ree, I'm from Genova, Italy, the Pesto homeland.
You should try to mix some pesto spoons in the pizza dough: it's easy but totally unconventional and adding some dried tomatoes, black olives and pinenuts on top you'll have a super chic and easy appetizer!
Irene D. On Wednesday, August 31 at 5:54 am
Yes, I agree, it is wonderful in pizza dough. I add a little to the dough. When I make pizza, it almost always consists of a topping of homemade pesto sauce topped with thinly sliced tomatoes (squeezed of excess liquid) – I bake it at 450F until the crust browns slightly (about 20 minutes). Remove from the oven, add shredded mozzarella and return until cheese melts and starts to bubble. Fantastic, every time! Makes a great party appetizer too – I cut the pizza into squares, about 32 or so in all, and serve warm or at room temperature. The bonus is that the kitchen smells like pesto heaven for hours on end!
I grew up eating pesto as a child, back when it seemed no one else heard of it – my Nana was Genovese. What a lucky kid!
Royce Ann On Monday, August 29 at 10:11 am
I make pesto cheese tortes and freeze them for use through the holidays. Mix 1 cube butter with 16 oz cream cheese. Season mixture with garlic, seasoned salt, fresh ground pepper. Chop some sun-dried tomatoes. Toss pesto with fresh grate parmesan cheese. Line a small plastic container with plastic wrap. Layer cream cheese mixture, then pesto mixture, another cream cheese mixture and then sun-dried tomatoes. Keep layering and end with cream cheese mixture. These freeze well and are great for last minute entertaining. Yummy!!!!!
Sara Brownlee On Monday, August 29 at 10:12 am
My grandmother grows her own basil and makes lemon-basil cookies that are to die for! Definitely my favorite cookie of all time.
Lisa Wagner On Monday, August 29 at 10:12 am
Along the pizza idea….pesto is a delicious base sauce for breakfast pizza. Top with scrambled eggs and your favorite breakfast ingredients (don't forget the cheese!) and mmmmm, so yummy!
Candace On Monday, August 29 at 10:12 am
I started making caprese sandwiches on yummy toasted bread. Spread pesto on one side of the bread, add spinach, slices mozzarella cheese, tomatoes, sprinkle with S & P, drizzle with basalmic vinegar! DELISH!!!!
Sandy On Monday, August 29 at 10:15 am
I grill 1/4″ slices of eggplant on one side, then make a filling of cream cheese and pesto….roll up like a jelly roll and top with home made tomato sauce or salsa.
This is the only way my husband will eat eggplant. It is simply delish!
Lindsey On Monday, August 29 at 10:16 am
This summer I started making chicken stuffed with pesto and mozzarella!! It's amazing! First pound chicken breast very thin, then spread a good amount of pesto on one side of breast, then I cut a roll of string cheese mozzarella in half (makes it the perfect size) then roll the mozarella into the chicken and pesto and bake. No kidding… It's amazing!!
Jenny On Monday, August 29 at 10:18 am
I love pesto, but I've never made my own. I bought some basil and planted it on my balcony, and it died within a day The parsley and tarragon are doing great though.
jennyb On Monday, August 29 at 2:56 pm
I have had success with basil, rosemary, thyme, parsley..chives…but no luck with cilantro…and I am in the love cilantro club….just made my second batch of basil pesto…always love trying new things…
Mel On Monday, August 29 at 10:18 am
I've discovered that it's awesome when I replace the oil in my bread recipe with a couple scoops of pesto instead. It smells (and tastes) heavenly. Hmmm, now I'm thinking I should try making something like pizza pretzels with pesto. Yum.
Tal On Monday, August 29 at 10:19 am
What a great take on the chicken parmigiana. Can't wait to prepare it. Thanks
Sandie G. in Oregon On Monday, August 29 at 10:20 am
I make a layerd cheese tort for an appetizer..yummmm
Oh, and I leave out the nuts most of the time.. but I have used walnuts, pine nuts, and even macadamia nuts, like Heidi,(in Hawaii)..it is really good with any nut. or plain.
My Modern Country On Monday, August 29 at 10:22 am
You should bottle/jar that pesto and sell it! I'll take a case, please.
Kathryn On Monday, August 29 at 10:23 am
Scape, a restaurant in the Central West End of St. Louis, flash fries basil leaves and uses them as a garnish on some entrees. Pure heaven.
WenDee Riffe On Monday, August 29 at 10:23 am
hey~~i love the spatula…is that gonna be one of the items in your new line from FN???
DaCook On Wednesday, August 31 at 10:39 pm
Those spatulas are available on the Betty Crocker web site. Just click on the store heading and then either the "sale" or "clearance" heading (sorry, can't remember which) and they are on page 20 on sale for I believe, $19 for a set of two and come in two different colors.
Erin On Monday, August 29 at 10:25 am
I love making pesto potato salad. Chopped, boiled potatoes, fresh pesto, pine nuts, red bell peppers and sometimes a little feta to add some tang. Yum! Or just dipping boiled potatoes right in pesto makes a tasty snack!
Susan in the Boonies On Monday, August 29 at 10:25 am
Great suggestions. It's so dang good over linguine, as is, that I rarely have any left over.
Have you ever tried adding some melted butter to your pesto?
Nah….you probably wouldn't like it. I know how you feel about butter…
Vicki On Monday, August 29 at 10:26 am
Pesto rubbed chicken on the grill. Yummmmm!
Sarah Bozinovich On Monday, August 29 at 10:27 am
Lemon Pesto Chicken and Linguine! It's a Pampered Chef Recipe using their deep covered baker. http://www.pamperedchef.com/recipe_search/recipe.jsp?id=98041 Tastes especially awesome with fresh pesto!
Teresa On Monday, August 29 at 10:30 am
I've been cutting my Basil every chance I get – chopping in my little mini-processor with just enough olive oil (about 1 tsp. per cup of basil) to cover all the basil – then filling ice trays with the mixture. I pop them in the freezer to get frozen – pop them into ziploc bags – then back into the freezer. Each cube is about 1 1/2 Tablespoons worth that you can use in everything!!
Mary Beth On Monday, August 29 at 10:31 am
Can you can Pesto? Or freeze it? I have been canning tomatoes, pickles, and salsa. Does Pesto keep?
Nurseli On Monday, August 29 at 11:01 pm
I have heard of people canning pesto, but it's not recommended because you can get Botulism from it (herbs are too low in acid). Not sure what technique they use, but I have heard of it and the yucky stuff at the grocery store is canned. Honestly, it is just so much easier to freeze it and it keeps better. Plus, usually you don't need that much of it in most recipes to justify canning an entire large (or even small can). It does keep but tends to brown more easily. I prevent browning by adding some lemon juice. You can freeze it in ice cube trays and usually that's the perfect amount. Or I know that Ball (the same folks that make the glass canning jars) also make freezer containers. Then there is this: http://www.gardeners.com/Pesto-Cubes-2-Sizes/FortheHarvest_Cat,39-598RS,default,cp.html
Jacque On Monday, August 29 at 10:34 am
Try Pesto Rolls by Alice http://www.savorysweetlife.com Yum !
Erin On Monday, August 29 at 10:38 am
No fair. Tempting me when my lunch hour is still an hour and a half away. Basil is my absolute favorite and pesto is pure heaven.
Christine Gauthier On Monday, August 29 at 10:38 am
We freeze our pesto in ice cube trays for winter use. For a quick cheese spread, mix one cube with a brick of low fat cream cheese. Mix well and spread on crackers or dip veggies.
You can also mix a cube of pesto with a stick or two of butter for a fabulous pesto butter.
Tracig On Monday, August 29 at 10:41 am
I like to drizzle some on my homemade tomato soup…
Erin G On Monday, November 21 at 6:12 am
Put a spoonful in tomato soup is so yummy!!
Gretchen On Monday, August 29 at 10:43 am
My favorite use of pesto is on pizza with italian sausage, more pine nuts, and whole garlic gloves. It's the BEST! by the way love your new show on Food Network. Look forward to more episodes. I made the breakfast sandwiches the other day when we went out boating. My husband loved them!
the Provident Woman On Monday, August 29 at 10:45 am
I love pesto. I'm going to try some of your ideas!!!
Natalie V2 On Monday, August 29 at 10:46 am
Ah! Yummy suggestions. Thank you.
The other night I served basil infused bread-pizza at a party with my girlfriends, and it was a big hit… simple and tasty. Check it out if your garden is bursting with tomatoes and zukes too! http://www.chickenblog.com/2011/01/lazy-pizza.html
Terri On Monday, August 29 at 10:47 am
Carb-free, pasta-less, pasta bowl! I love to take grilled peppers, roasted asparagus, grilled chicken… whatever I have really, and toss it with pesto. Don't even miss the pasta. I love having fresh basil and making it homemade, too. Congrats on your new show!!! Blessings!


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