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Pesto alla Genovese Recipe

Pesto alla Genovese

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (26)

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Average Rating:

Total Reviews: 26

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  • on November 02, 2011

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    This was the simplest ever! should be part of 15 min meals or something! the Pesto sauce was so easy to make and soooo flavorful! Great way to dress up chicken breast!

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    If you can, you should try using a traditional mortar instead of the food processor: you will get a tastier pesto! When using a food processor, be sure to run it on low speed to avoid overheating the basil leaves.
    Put the bowl of the food processor in the freezer, or add some ice cubes to the basil leaves, to maintain the bright green color. Enjoy!

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  • on March 08, 2011

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    Fantastic! This is the best pesto I've ever made, thanks Emeril!

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  • on September 06, 2010

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    Positively excellent! Used it in Bolo's Black Beans and Rice and it was wonderful!
    Judy

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  • on August 08, 2009

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    As easy as 1-2-3. Easy and delicious!

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  • on March 26, 2009

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    I use this recipe on a regular basis with fresh home-grown basil. It's easy as can be, and comes out perfect every time. Can't beat that!

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  • on August 01, 2008

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    Just mixed this up with basil from the garden and it is sooooo good. I wish I could eat this all myself without gaining a hundred pounds!

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  • on July 19, 2008

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    Finger lickin!

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  • on January 04, 2008

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    I wish I had read the reviews prior to making this as I certainly over-did it with the garlic (2 cloves was way too many. Next time I will be sure to stick to the recipe and/or saute the garlic a little before adding to the mix. I look forward to trying it again!

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  • on August 28, 2007

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    Emeril's pesto was the best and easiest.

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