<![CDATA[All About Herbs (for cooking)]]>Hi!


I have some leftover Thyme that I bought from NTUC. I have used half of it to make Carribean stew.

I would like to store the other half until this weekend. How can I go about doing it so that it doesn't perish.

I am asking this question cuz the Basil leaves always turn blackish and wilt if I do not make my pesto sauce immediately.

Also, I intend to use the 2nd batch to make pasta. Can someone kindly advise me which pasta sauce goes with this particular herb.

Schweppes jie, Funz, Chen or anyone else please ..... :?:

:thankyou:

]]>https://forum.kiasuparents.com/topic/34455/all-about-herbs-for-cookingRSS for NodeMon, 22 Jun 2026 18:58:17 GMTTue, 17 Apr 2012 08:35:30 GMT60<![CDATA[Reply to All About Herbs (for cooking) on Fri, 28 Sep 2012 11:03:15 GMT]]>

mommylow:
To make laksa pesto, just blend together with the regular basil pesto,a bunch of laksa leaves, coriander leaves, dried shrimp, dried chilli, candle nuts and maybe a bit of salted fish or fish sauce for that Asian flavour. Fry the pasta with some garlic and prawns and then the combined pesto. Squeeze a bit of lemon juice and mix.

Not replace basil with laksa leaves? Wouldn't the basil clash with the laksa leaves?

]]>https://forum.kiasuparents.com/post/862621https://forum.kiasuparents.com/post/862621Fri, 28 Sep 2012 11:03:15 GMT<![CDATA[Reply to All About Herbs (for cooking) on Thu, 27 Sep 2012 11:39:43 GMT]]>But I think MommyLow one is better… The one I found has all sorts of unhealthy seasoning. If MommyLow dun mind posting proportions? Ohhhh… MommyLow?

]]>https://forum.kiasuparents.com/post/861420https://forum.kiasuparents.com/post/861420Thu, 27 Sep 2012 11:39:43 GMT<![CDATA[Reply to All About Herbs (for cooking) on Thu, 27 Sep 2012 02:24:54 GMT]]>

Chenonceau:
I found this one too... http://www.halfhourmeals.com/recipe/laksa-pesto... Maybe tomorrow I try...

Thank you for sharing, Chen 😄

Will check it out later.

]]>https://forum.kiasuparents.com/post/860702https://forum.kiasuparents.com/post/860702Thu, 27 Sep 2012 02:24:54 GMT<![CDATA[Reply to All About Herbs (for cooking) on Thu, 27 Sep 2012 02:24:07 GMT]]>

Chenonceau:
mommylow:

To make laksa pesto, just blend together with the regular basil pesto,a bunch of laksa leaves, coriander leaves, dried shrimp, dried chilli, candle nuts and maybe a bit of salted fish or fish sauce for that Asian flavour. Fry the pasta with some garlic and prawns and then the combined pesto. Squeeze a bit of lemon juice and mix.


Can indicate approximate proportions? :please:

Thank you for sharing mommylow :hugs:

Can you please share with us the proportions :please:

]]>https://forum.kiasuparents.com/post/860697https://forum.kiasuparents.com/post/860697Thu, 27 Sep 2012 02:24:07 GMT<![CDATA[Reply to All About Herbs (for cooking) on Thu, 27 Sep 2012 02:06:42 GMT]]>

mommylow:
To make laksa pesto, just blend together with the regular basil pesto,a bunch of laksa leaves, coriander leaves, dried shrimp, dried chilli, candle nuts and maybe a bit of salted fish or fish sauce for that Asian flavour. Fry the pasta with some garlic and prawns and then the combined pesto. Squeeze a bit of lemon juice and mix.

Can indicate approximate proportions? :please:

]]>https://forum.kiasuparents.com/post/860652https://forum.kiasuparents.com/post/860652Thu, 27 Sep 2012 02:06:42 GMT<![CDATA[Reply to All About Herbs (for cooking) on Wed, 26 Sep 2012 16:23:22 GMT]]>

Chenonceau:
mommylow:

To make laksa pesto, just blend together with the regular basil pesto,a bunch of laksa leaves, coriander leaves, dried shrimp, dried chilli, candle nuts and maybe a bit of salted fish or fish sauce for that Asian flavour. Fry the pasta with some garlic and prawns and then the combined pesto. Squeeze a bit of lemon juice and mix.


The regular pesto has pine nuts... This one too?

Yes, you stick to your basic basil pesto mix and add just the extras I mentioned to add variations to the pesto. I only add a bit of laksa leaves though as I find the leaves rather overpowering. Still prefer good old basil pesto.

]]>https://forum.kiasuparents.com/post/860447https://forum.kiasuparents.com/post/860447Wed, 26 Sep 2012 16:23:22 GMT<![CDATA[Reply to All About Herbs (for cooking) on Wed, 26 Sep 2012 16:14:26 GMT]]>

mommylow:
To make laksa pesto, just blend together with the regular basil pesto,a bunch of laksa leaves, coriander leaves, dried shrimp, dried chilli, candle nuts and maybe a bit of salted fish or fish sauce for that Asian flavour. Fry the pasta with some garlic and prawns and then the combined pesto. Squeeze a bit of lemon juice and mix.

The regular pesto has pine nuts... This one too?

]]>https://forum.kiasuparents.com/post/860443https://forum.kiasuparents.com/post/860443Wed, 26 Sep 2012 16:14:26 GMT<![CDATA[Reply to All About Herbs (for cooking) on Wed, 26 Sep 2012 16:00:57 GMT]]>I found this one too... http://www.halfhourmeals.com/recipe/laksa-pesto... Maybe tomorrow I try...

]]>https://forum.kiasuparents.com/post/860429https://forum.kiasuparents.com/post/860429Wed, 26 Sep 2012 16:00:57 GMT<![CDATA[Reply to All About Herbs (for cooking) on Wed, 26 Sep 2012 15:55:33 GMT]]>

mommylow:
To make laksa pesto, just blend together with the regular basil pesto,a bunch of laksa leaves, coriander leaves, dried shrimp, dried chilli, candle nuts and maybe a bit of salted fish or fish sauce for that Asian flavour. Fry the pasta with some garlic and prawns and then the combined pesto. Squeeze a bit of lemon juice and mix.

Miam! Miam! Thanks for this!

]]>https://forum.kiasuparents.com/post/860421https://forum.kiasuparents.com/post/860421Wed, 26 Sep 2012 15:55:33 GMT<![CDATA[Reply to All About Herbs (for cooking) on Wed, 26 Sep 2012 15:43:50 GMT]]>To make laksa pesto, just blend together with the regular basil pesto,a bunch of laksa leaves, coriander leaves, dried shrimp, dried chilli, candle nuts and maybe a bit of salted fish or fish sauce for that Asian flavour. Fry the pasta with some garlic and prawns and then the combined pesto. Squeeze a bit of lemon juice and mix.

]]>https://forum.kiasuparents.com/post/860410https://forum.kiasuparents.com/post/860410Wed, 26 Sep 2012 15:43:50 GMT<![CDATA[Reply to All About Herbs (for cooking) on Wed, 26 Sep 2012 15:20:25 GMT]]>Oh… aiya… calling Funz and Schweppes. Yooooo hooooo!

]]>https://forum.kiasuparents.com/post/860385https://forum.kiasuparents.com/post/860385Wed, 26 Sep 2012 15:20:25 GMT<![CDATA[Reply to All About Herbs (for cooking) on Wed, 26 Sep 2012 15:14:36 GMT]]>

Chenonceau:
autumnbronze:

[quote=\"Chenonceau\"]Oh yes! Oh yes! It's perfect with seafood!! I've paired it with ham on open-faced sandwiches too... or I serve breadsticks with pesto as a dip. I've tried apple slivers and prawns on open-faced sandwiches too. Not bad. Pineapple cubes with ham also go well on open-faced sandwiches.


I think it's hard to go wrong with pesto. Kekekekeke!


Thanks for the tips, Chen!

I looooove basil pesto. It's my all time favorite.

The other one I like is laksa pesto pasta. I like the one from PS cafe at the Paragon. Got tried and tested recipe for that :please:

Puhleeeeze! Pwetty Pweese! Pass that recipe over!! I have been looking for that one for ages!![/quote]Oh nooooooo! Sorlli sorlli, :oops: :oops: I meant to ask YOU if you have any tried and tested recipe since you seem to do a fair amount of cooking and also have a herb garden.

Arrrrrrgh, should have inserted a question mark after that statement :slapshead:

Maybe Funz or Schweppes may be in the know of one 😄

]]>https://forum.kiasuparents.com/post/860379https://forum.kiasuparents.com/post/860379Wed, 26 Sep 2012 15:14:36 GMT<![CDATA[Reply to All About Herbs (for cooking) on Wed, 26 Sep 2012 15:03:55 GMT]]>

autumnbronze:
Chenonceau:

Oh yes! Oh yes! It's perfect with seafood!! I've paired it with ham on open-faced sandwiches too... or I serve breadsticks with pesto as a dip. I've tried apple slivers and prawns on open-faced sandwiches too. Not bad. Pineapple cubes with ham also go well on open-faced sandwiches.


I think it's hard to go wrong with pesto. Kekekekeke!


Thanks for the tips, Chen!

I looooove basil pesto. It's my all time favorite.

The other one I like is laksa pesto pasta. I like the one from PS cafe at the Paragon. Got tried and tested recipe for that :please:

Puhleeeeze! Pwetty Pweese! Pass that recipe over!! I have been looking for that one for ages!!

]]>https://forum.kiasuparents.com/post/860368https://forum.kiasuparents.com/post/860368Wed, 26 Sep 2012 15:03:55 GMT<![CDATA[Reply to All About Herbs (for cooking) on Wed, 26 Sep 2012 15:01:52 GMT]]>

Chenonceau:
Oh yes! Oh yes! It's perfect with seafood!! I've paired it with ham on open-faced sandwiches too... or I serve breadsticks with pesto as a dip. I've tried apple slivers and prawns on open-faced sandwiches too. Not bad. Pineapple cubes with ham also go well on open-faced sandwiches.


I think it's hard to go wrong with pesto. Kekekekeke!

Thanks for the tips, Chen!

I looooove basil pesto. It's my all time favorite.

The other one I like is laksa pesto pasta. I like the one from PS cafe at the Paragon. Got tried and tested recipe for that :please:

]]>https://forum.kiasuparents.com/post/860365https://forum.kiasuparents.com/post/860365Wed, 26 Sep 2012 15:01:52 GMT<![CDATA[Reply to All About Herbs (for cooking) on Wed, 26 Sep 2012 14:58:12 GMT]]>Oh yes! Oh yes! It’s perfect with seafood!! I’ve paired it with ham on open-faced sandwiches too… or I serve breadsticks with pesto as a dip. I’ve tried apple slivers and prawns on open-faced sandwiches too. Not bad. Pineapple cubes with ham also go well on open-faced sandwiches.


I think it’s hard to go wrong with pesto. Kekekekeke!

]]>https://forum.kiasuparents.com/post/860358https://forum.kiasuparents.com/post/860358Wed, 26 Sep 2012 14:58:12 GMT<![CDATA[Reply to All About Herbs (for cooking) on Wed, 26 Sep 2012 14:51:33 GMT]]>

Chenonceau:
The gluey mass doesn't happen with pine nuts for some reason. I also dun cook the sauce. I blend garlic, olive oil, basil leaves and nuts together... and slap on top of spaghetti and toss. But I do roast the pine nuts first.


What do you do in the wok? Cook the sauce and then add the spaghetti is it?
Like you, I don't cook the sauce.

I put the pesto in the wok, add the walnuts, then finely chopped garlic that has been stir fried with vegetables (the frozen mixed ones found at NTUC, healthier for the kiddo), either grilled fish/chicken or prawn (cuz my DH must have meat), finally adding the pasta and toss.

Although I am aware that the recipe says to blend garlic with the leaves and oil, I have never done that cuz of the pungent smell, dunno whether the taste will be affected once stored in refrigerator.

Thanks for sharing wrt the use of pine nuts. Will keep that in mind if I use them. 😄

For some strange reason, the sauce goes well with grilled dory/sutchi fish or prawn.

]]>https://forum.kiasuparents.com/post/860349https://forum.kiasuparents.com/post/860349Wed, 26 Sep 2012 14:51:33 GMT<![CDATA[Reply to All About Herbs (for cooking) on Wed, 26 Sep 2012 14:34:49 GMT]]>The gluey mass doesn’t happen with pine nuts for some reason. I also dun cook the sauce. I blend garlic, olive oil, basil leaves and nuts together… and slap on top of spaghetti and toss. But I do roast the pine nuts first.


What do you do in the wok? Cook the sauce and then add the spaghetti is it?

]]>https://forum.kiasuparents.com/post/860326https://forum.kiasuparents.com/post/860326Wed, 26 Sep 2012 14:34:49 GMT<![CDATA[Reply to All About Herbs (for cooking) on Wed, 26 Sep 2012 14:14:46 GMT]]>

Chenonceau:
autumnbronze:

[quote=\"Chenonceau\"]Hah? You mean you blend the leaves first and then add walnuts? Or ya blend the pine nuts and leaves and then the walnuts added later? Yah... taste not affected. And yup... jelak... feel FAT after indulging.


Hi Chen,

I blend the leaves with olive oil only.

The nuts are blended just before I am about to use the sauce and then added to the sauce in the wok, just before adding the pasta.

I don't blend them together, never tried to. I just find that the blended walnuts have a dense texture, if you know what i mean .... so dunno how and whether it will affect the taste of the pesto if I combine them altogether
before putting it in the fridge.

😄

Oh...Clever... next time I do like you. I tried walnuts too and it became this gluey mass. Ewwww....[/quote]Chen,

Have you tried pine nuts in your pesto? Does it become a gluey mess when you keep them in the fridge??

]]>https://forum.kiasuparents.com/post/860305https://forum.kiasuparents.com/post/860305Wed, 26 Sep 2012 14:14:46 GMT<![CDATA[Reply to All About Herbs (for cooking) on Wed, 26 Sep 2012 14:02:49 GMT]]>

autumnbronze:
Chenonceau:

Hah? You mean you blend the leaves first and then add walnuts? Or ya blend the pine nuts and leaves and then the walnuts added later? Yah... taste not affected. And yup... jelak... feel FAT after indulging.


Hi Chen,

I blend the leaves with olive oil only.

The nuts are blended just before I am about to use the sauce and then added to the sauce in the wok, just before adding the pasta.

I don't blend them together, never tried to. I just find that the blended walnuts have a dense texture, if you know what i mean .... so dunno how and whether it will affect the taste of the pesto if I combine them altogether before putting it in the fridge.

😄

Oh...Clever... next time I do like you. I tried walnuts too and it became this gluey mass. Ewwww....

]]>https://forum.kiasuparents.com/post/860294https://forum.kiasuparents.com/post/860294Wed, 26 Sep 2012 14:02:49 GMT<![CDATA[Reply to All About Herbs (for cooking) on Wed, 26 Sep 2012 13:54:18 GMT]]>

Chenonceau:
Hah? You mean you blend the leaves first and then add walnuts? Or ya blend the pine nuts and leaves and then the walnuts added later? Yah... taste not affected. And yup... jelak... feel FAT after indulging.

Hi Chen,

I blend the leaves with olive oil only.

The nuts are blended just before I am about to use the sauce and then added to the sauce in the wok, just before adding the pasta.

I don't blend them together, never tried to. I just find that the blended walnuts have a dense texture, if you know what i mean .... so dunno how and whether it will affect the taste of the pesto if I combine them altogether before putting it in the fridge.

😄

]]>https://forum.kiasuparents.com/post/860281https://forum.kiasuparents.com/post/860281Wed, 26 Sep 2012 13:54:18 GMT<![CDATA[Reply to All About Herbs (for cooking) on Wed, 26 Sep 2012 13:30:16 GMT]]>Hah? You mean you blend the leaves first and then add walnuts? Or ya blend the pine nuts and leaves and then the walnuts added later? Yah… taste not affected. And yup… jelak… feel FAT after indulging.

]]>https://forum.kiasuparents.com/post/860253https://forum.kiasuparents.com/post/860253Wed, 26 Sep 2012 13:30:16 GMT<![CDATA[Reply to All About Herbs (for cooking) on Wed, 26 Sep 2012 13:11:34 GMT]]>

Chenonceau:
Funz:

Thanks AB, Chen.


OK freezing some and leaving some in the fridge for easy access.

In the fridge, it kinda turns an icky dark green if kept too long? I borrowed this yummy looking Spanish cookbook today... Can't wait till after PSLE to try! Miam! Miami!

Funz,

No worries!!

You've been a great help to me via your postings in Tuckshop among other threads and also recently, the thread on slow eaters 😄

Chen,

Yes, it does turn a darker green. But taste not affected so far. I cook one batch on the day I blend, and the other 2 days later so as not to have the je-lak feeling.

BTW, I add walnuts instead to pine nuts, cuz that I have ready stock in my
kitchen, but I grind them and add to the pesto later 😄

]]>https://forum.kiasuparents.com/post/860243https://forum.kiasuparents.com/post/860243Wed, 26 Sep 2012 13:11:34 GMT<![CDATA[Reply to All About Herbs (for cooking) on Wed, 26 Sep 2012 12:31:35 GMT]]>

Funz:
Thanks AB, Chen.


OK freezing some and leaving some in the fridge for easy access.
In the fridge, it kinda turns an icky dark green if kept too long? I borrowed this yummy looking Spanish cookbook today... Can't wait till after PSLE to try! Miam! Miami!

]]>https://forum.kiasuparents.com/post/860217https://forum.kiasuparents.com/post/860217Wed, 26 Sep 2012 12:31:35 GMT<![CDATA[Reply to All About Herbs (for cooking) on Wed, 26 Sep 2012 09:45:12 GMT]]>Thanks AB, Chen.


OK freezing some and leaving some in the fridge for easy access.

]]>https://forum.kiasuparents.com/post/860102https://forum.kiasuparents.com/post/860102Wed, 26 Sep 2012 09:45:12 GMT