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Basil Pesto Recipe

Basil Pesto

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (100)

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Average Rating:

Total Reviews: 100

Showing 31-40 of 100

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  • on January 26, 2012

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    This pesto is easy to make and tastes amazing! It look so beautiful and professional. I actually ran out of oil so I did not put the rest in after the initial measurment and it turned out just as good. I used this on top of salmon and the next day put it in a turkey and cheese panini. I put it in a bowl and put plastic warp on top of it. Enjoy!

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  • on January 24, 2012

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    Great flavor, go easy on the garlic. Im a garlic lover so I thought 2 cloves wasn't enough and upped it to 4 but it was too overpowering.

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  • on January 11, 2012

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    tasty

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  • on November 24, 2011

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    it was delish!, i did the recipe exactly, except for one subsitution, i had parmigiano reggiano, did not have the pecorino on hand, but it was great, next time will use the pecorino, 5 stars all anyway!! loved it.

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  • on November 19, 2011

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    the single, best pesto to make. I also like to brown the pine nuts before I use them.

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  • on November 05, 2011

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    Use up that fresh basil! I add the juice of half a lemon to brighten it up. And don't forget to toast your nuts.

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  • on September 19, 2011

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    Perfect Pesto! I add the cheese before freezing and seems to work just fine.

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  • on September 15, 2011

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    DA LISH US! I used raw cashews and fresh garlic from the farmer's market as was the basil, organic, unfiltered EVOO and pecorino romano. So Dang Good!

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  • on September 05, 2011

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    Simple to make. Easy. Easy. Easy ... and TASTY!

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  • on August 12, 2011

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    Lovely! so fresh, so fast, and soooooo easy! My husband even loved it, and he is a "meat and potatoes" kinda guy.

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