Basil Pesto

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Too much olive oil.
Not much flavor.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Excellent recipe

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

God bless you all! Excellent and easy pesto sauce. Next time I will reduce the extra-virgin olive oil and add some water to have some balance with the sauce. For me having just extra-virgin olive oil is a little bit heavy. Otherwise, the recipe is just great! Blessings!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Delicious and very easy to make. The hardest part is cleaning and drying the basil leaves, which takes time. But once they are ready, the rest is a five-minute operation.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Perfect way to use up all my extra basil. Excellent fresh pesto. Yum.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Such a simple and amazing sauce.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Delicious! Quick and easy to make.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I made my pesto with CASHEWS!! They are very sweet...I added moistened sundried tomatoes, which have sweetness, extra virgin olive oil, fresh lemon juice, lots of garlic, italian flat leaf parsley, spinach (fresh and the baby bagged leaves, lots of big basil leaves, shredded parm cheese, salt and pepper. DEE-LISH-US!!!!!! sooooooo good. I just love putting my spin on everything professional cooks make---takes everything to a whole new level and everyone loves it.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Delicious! I bought a basil plant today in the supermarket and was excited to make this again! My changes due to what I had on-hand were: walnuts in place of the pine nuts and grated parmesan for the cheese. No bitterness just heavenly! We had it at lunch-time on Giada's Italian Mini Club sandwiches and at dinner-time on Raviolli's... I'm guessing the vampires won't dare mess with us tonght! :

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Super easy and delicious. It's great to have a go to recipe for basil that can be placed in the freezer. Our CSA gave us an entire basil bush this week. Happily we'll be able to enjoy fresh produce from the farm at a later date using this pesto!