Pesto

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A previous reviewer is right-this is a bit salty-but it is good! My grandmother and "grandmother-in -law" are both from Italy. I use their recipe and it is very similiar to this one. They use the Pine Nuts, but not the walnuts.

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I am Italian and love to cook Pesto. Real Italian Pesto sauce has no nuts at all. Pesto is an herb-like sauce, with no nuts.

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This was the easiest recipe. I did not want to go to the store for walnuts so I used pecans instead and it turned out amazing. Mine was not too salty, but I did not add any salt into it. I used 9 garlic cloves and did not think it was too powerful. It was very quick and simple to make. And it was a very beautiful color and looks impressive.

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It looks as though I am the only one, but I thought this was waaaay too salty. The nuts have salt and so does the cheese. I wish I would have added it more slowly. Also, for those of you concerned with it getting brown, add a little fruit fresh.... it really helps.

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I absolutely loved the recipe. I picked Basil fresh from the garden and followed the recipe exactly. In the future, I'd cut back on the garlic a bit just because the hubby & kids thought it had a bit of a kick. I agree, if you aren't a garlic lover it might be a little overwelming.

I covered it in oil as the recipe suggested, but we still got that unappealing brown surface discoloration. I was hoping the oil would keep it from oxidizing and turning color (or whatever the real theory is behind why it turns color.

If anyone knows how to prevent it ! I'd love to hear back.

Although, to be honest, the color hasn't really slowed me down!!!

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This pesto is excellent! I made it as written, except I only used 1 c. olive oil. I could practically eat it straight up with a spoon.

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I chose this recipe 1 because of the author and 2 because it contained the ingredients I was used to from previous pesto recipes. I bought the basil & garlic fresh at the farmers market, so they were super fresh. I didn't have walnuts, but used a full 1/2 cup of pine nuts instead - seemed to give it a nice, buttery flavor. I also cut back 1/4 cup on the olive oil, but it wasn't noticeable. This is definitely going in my arsenal..

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A quick comment to Katie (the previous reviewer. The recipe asks for 5 CUPS of basil leaves (not 5 basil leaves. If you use the proper amount of basil, all other ingredient amounts are just right. I buy basil in the summer fresh from the farmer's market in town and make several portions of this pesto. It freezes very well and, once defrosted, keeps a long time in the fridge. I just used my very last bit this evening and it is December now. This is a wonderful recipe. I highly recommend it.

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Overall good, but I made some adjustments. II used half the garlic and would still cut back. Probably only use 2 cloves so that it's not too overwhelming. I used way more than 5 basil leaves in order to obtain the actual flavor purpose of pesto. I would say I used about a package. However, everyone's tastes are different. So, just taste as you go. I would also use about half of the parm cheese and then add more to taste. 1 cup just seemed a little too much.

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Delicious! My old recipe didn't use any nuts and I was hesitant to try but... the results were amazing! I'll never try another pesto recipe after this one.