Green Chile Pesto (Plus Secret Squash Side Dish)
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Date: 2019-07-25
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Comments and reviews: 10
deinse82
Chayote would be dirt cheap, if it became popular, because it's the easiest thing to grow in the whole entire universe. It would be cheaper than potatoes or onions, at the supermarket. ONE plant, in a warm, wet climate (or properly transplanted and watered, in a moderate climate, will produce between 100 and 200 large fruits like the ones you have there. And it's an annual, so it will produce it over one summer. Prices only go up on fad-foods that are produced in third world countries, where it's impossible to scale up production quickly. And even then, it's perennials, not annuals. Any amount of demand for Chayote could be easily met within four months (yes, even over the winter, by farmers in Australia. where it's already somewhat common, they call it Choko. So spread the word. This is a great plant, and you don't just eat the fruit, you can eat pretty much every part of it, including the leaves(note: Cheyote can be grown as both an annual and a perennial, it's just that it makes more sense to grow it as an annual)
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Chayote would be dirt cheap, if it became popular, because it's the easiest thing to grow in the whole entire universe. It would be cheaper than potatoes or onions, at the supermarket. ONE plant, in a warm, wet climate (or properly transplanted and watered, in a moderate climate, will produce between 100 and 200 large fruits like the ones you have there. And it's an annual, so it will produce it over one summer. Prices only go up on fad-foods that are produced in third world countries, where it's impossible to scale up production quickly. And even then, it's perennials, not annuals. Any amount of demand for Chayote could be easily met within four months (yes, even over the winter, by farmers in Australia. where it's already somewhat common, they call it Choko. So spread the word. This is a great plant, and you don't just eat the fruit, you can eat pretty much every part of it, including the leaves(note: Cheyote can be grown as both an annual and a perennial, it's just that it makes more sense to grow it as an annual)
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Paul Smith
Chef John, In my part of Australia these veg's are choko and they will grow and climb anywhere - in my day as a child, usually the outhouse. never-the-less most mothers in this situation tried gamely to invent receipes which would make this veg/fruit edible. Alas it was always resistant to any flavour or cooking strategy. Would that you could have intervened with this delicious receipe then, but you would have had to invent the Internet first.
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Chef John, In my part of Australia these veg's are choko and they will grow and climb anywhere - in my day as a child, usually the outhouse. never-the-less most mothers in this situation tried gamely to invent receipes which would make this veg/fruit edible. Alas it was always resistant to any flavour or cooking strategy. Would that you could have intervened with this delicious receipe then, but you would have had to invent the Internet first.
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greeo
a pesto has nuts, which you did add for garnish, but is not in the main recipe. this is basically a cooked chimichurri. the pine nuts are by far the most important ingredient in pesto. i do enjoy the recipe though, just dont see how its a pesto unless the peppers are replacing the nuts which doesnt make sense cause the whole idea of pesto is it is adding protein to a starch dish without meat.
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a pesto has nuts, which you did add for garnish, but is not in the main recipe. this is basically a cooked chimichurri. the pine nuts are by far the most important ingredient in pesto. i do enjoy the recipe though, just dont see how its a pesto unless the peppers are replacing the nuts which doesnt make sense cause the whole idea of pesto is it is adding protein to a starch dish without meat.
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Fibi Enn
I grew up eating chayotes in Australia, though we call them choko. Boiled and dressed with butter was the most common dish. We also used to cube them up along with some green apples and then use them in combination to make apple turnovers. I think that was a leftover from the olden days when apples werent always plentiful but chokos grew like mad.
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I grew up eating chayotes in Australia, though we call them choko. Boiled and dressed with butter was the most common dish. We also used to cube them up along with some green apples and then use them in combination to make apple turnovers. I think that was a leftover from the olden days when apples werent always plentiful but chokos grew like mad.
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guillermo kelly
This is the first i disliked any of your videos. And that's because you DARED to take out the juiciest and tastiest part of the chayote while leaving intact the most reoulsive one That white part is a seed of sorts, en is the better part of it The rind, unless you stuff them, is plain rubbish or compost material. Smh at you chef, smh. u. u
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This is the first i disliked any of your videos. And that's because you DARED to take out the juiciest and tastiest part of the chayote while leaving intact the most reoulsive one That white part is a seed of sorts, en is the better part of it The rind, unless you stuff them, is plain rubbish or compost material. Smh at you chef, smh. u. u
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mgb961
in Australia these squash are called chokos, we had vine that devoured a whole suburb. .basically pig food. mum fed these to us in a million ways. including fried with garlic and olive oil. cannot see anything but triffids when i look at these. 90% water. I classify these with tripe, inedible and horrendous thanks Chef John. but not damn CHOKOS
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in Australia these squash are called chokos, we had vine that devoured a whole suburb. .basically pig food. mum fed these to us in a million ways. including fried with garlic and olive oil. cannot see anything but triffids when i look at these. 90% water. I classify these with tripe, inedible and horrendous thanks Chef John. but not damn CHOKOS
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u2sandrah
Oh my god This recipe is perfectly timed I currently have in my balcony garden three chili bushes LOADED with green chilies that will never ripen, easily two kilos. winter is around the corner and besides fermented chilies i had no clue what to do with them, now pesto they will become. thank youuuu
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Oh my god This recipe is perfectly timed I currently have in my balcony garden three chili bushes LOADED with green chilies that will never ripen, easily two kilos. winter is around the corner and besides fermented chilies i had no clue what to do with them, now pesto they will become. thank youuuu
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Todd's Tropicals
I made the green chili pesto out of poblano from the garden, didn't have serranos so I used a few carolina reapers I grew, needless to say everyone that ate it crapped a scorching lava flow. And of of course I'm proud I could burn them from one hole to the other
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I made the green chili pesto out of poblano from the garden, didn't have serranos so I used a few carolina reapers I grew, needless to say everyone that ate it crapped a scorching lava flow. And of of course I'm proud I could burn them from one hole to the other
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Indie Fleur
Would you do a simple recipe using harissa? Please forgive me in case I misspelled that amazing North African spice combination. I made a new friend from Turkey, living in CA now and wondering how to Wow with the Pow that harissa brings to any new thing. Thanks
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Would you do a simple recipe using harissa? Please forgive me in case I misspelled that amazing North African spice combination. I made a new friend from Turkey, living in CA now and wondering how to Wow with the Pow that harissa brings to any new thing. Thanks
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Roving Punster
By definition, it is not a pesto unless you add some form of nut to bind everything and prevent separation. For something like this, i'd suggest half a ripe avocado. I will definitely give it a whirl, as I have an end of season surplus of jalafuego peppers.
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By definition, it is not a pesto unless you add some form of nut to bind everything and prevent separation. For something like this, i'd suggest half a ripe avocado. I will definitely give it a whirl, as I have an end of season surplus of jalafuego peppers.
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