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Basil Pesto Recipe

Basil Pesto

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Average Rating:

Total Reviews: 99

Showing 11-20 of 99

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  • on August 14, 2012

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    I've been trying to find a recipe that has the right balance of flavours with as little oil as possible. I really liked this recipe but used just under half a cup of oil. The extra oil called for would have been way too much. One quarter cup (another recipe would have been too little. By the way, I made one batch with walnuts when I was out of pine nuts - really nice too. For the reviewer who wondered about the bitter aftertaste - choose basil that has NOT flowered yet or only a little. The sweetness of the basil declines as the plant flowers.

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  • on August 05, 2012

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    Yum! I will reduce the oil next time. But great flavor! I put it on toast rounds for an appetizer.

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  • on August 02, 2012

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    First time making pesto and couldn't believe how easy it was. Tasted great initially and then there was a bitter after taste. Not sure what I could do differently.

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  • on July 18, 2012

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    Too much olive oil!

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  • on July 15, 2012

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    I made this pesto tonight with fresh made gnocchi. Instead of using pine nuts I used roasted macadamia nuts. It was the best pesto I have had.

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  • on July 08, 2012

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    So easy to make and such flavor. I will make this again and again as my basil grows. So fresh!

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  • on July 05, 2012

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    I liked the recipe. It was the first time I've made fresh pesto and it turned out pretty good. Maybe toasting the pine nuts would make a difference like some of the other folks said but I didn't do it. (Didn't think of it. I doubled the recipe and still ended up adding a bit more oil but all and all it's great! Also, don't do like I did and forget the salt and pepper at first!

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  • on July 05, 2012

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    Love this recipe! Just be sure to toast the pine nuts before you add them to the food processor it makes a world of difference!

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  • on June 29, 2012

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    yummy! I could just eat this sauce all day with a french baguette. I also tossed it with some spinach pasta and chicken my family Loved it! thanks for sharing this recipe.

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  • on June 29, 2012

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    I toss this with Bow-Tie pasta. What a fantastic meal.

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