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Basil Pesto Recipe

Basil Pesto

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Average Rating:

Total Reviews: 100

Showing 51-60 of 100

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  • on July 08, 2011

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    I enjoyed this recipe but will cut the olive oil next time. It was way too much. Other than that...delicious! thanks

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  • on July 03, 2011

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    I followed the recipe, except ended up using a bit less olive oil. I used the first 1/2 cup oil called for, but then just topped off the pesto with a thin layer of oil (about 2 T. after adding the cheese and before covering it to refrigerate. We'll use it today and tomorrow. I found that a 4 oz. package of fresh basil from the market = 2 cups packed basil leaves. Also, 1/4 to 1/2 tsp. of Kosher salt seemed right, along with 1/4 tsp. freshly ground pepper. I love it used many ways, but especially with a sourdough baguette and a glass of wine.

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  • on June 25, 2011

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    The ratio of ingredients are perfect! I make double batches when my basil is full, freeze it in small containers and use it throughout the year. My family and friends love when it's pesto making time!

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  • on June 10, 2011

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    I susbstituted walnuts for the pine nuts (that China thing and it was delicious.......freezes well and the freshness taste is not lost

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  • on May 27, 2011

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    PERFECT!

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  • on May 10, 2011

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    Easy and delicious!

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  • on April 26, 2011

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    Decent. I adjusted a bit because of what we had from our CSA farmshare - I only had 1 cup of basil, so I used spring garlic (very mild flavor for the other cup of green. It was tasty, but MUCH tastier after adding the juice of 1 lemon. Add that, and you're golden.

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  • on April 25, 2011

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    Making a Pesto Pasta Salad for dinner tonight... Using this basic pesto recipe, adding some crushed red pepper flakes for some heat and some lemon juice & zest for more flavor + acidity. Going to use whole wheat corkscrew or bowtie pasta and add in cubed fresh mozzarella and halved grape tomatoes.

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  • on December 04, 2010

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    Definitely tasty. This recipe is easy,quick, yet so good. It is now my go-to recipe for the summer!

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  • on September 10, 2010

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    Followed the recipe exactly. Perfect and classic Italian pesto recipe.

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