Pesto

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Super simple and tastes fantastic! We use walnuts in ours since that is what we typically have on-hand. We make up a batch and freeze in small 1-cup or smaller storage containers so that we can enjoy into the winter.

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I usually find the Barefoot Contessa recipes perfect but this one needded some modifications. First it called for WAY too much garlic! It was overpowering. It also was too heavy on the olive oil and salt (as the cheese is already quite salty. I cut the garlic down to 4 cloves, reduced the oil to 1 cup and the salt to 1/2 teaspoon and it was much more to our taste.

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This is my "go to" pesto recipe. That said, after making it many times, I cut back on the garlic by 2 cloves and the EVOO by 1/4 cup and find it perfect. These minor adjustments do not detract at all from the power packed flavor! My boys love just to spread it on French bread. Thx again Ina.

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This was my first time making pesto and I was pleasantly surprised by the results. It is very tasty, however, I found the garlic overpowering. I actually love garlic but this was too much. I would cut the amount in half next time.

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I just made it but used pistachios, and I left out the salt and pepper since the parmesan is so salty...Im watching my sodium! I left out the pepper so I can add it fresh at serving time. It smells heavenly, I froze 4 one cup glass jars and have enough left over to make a pesto pizza tomorrow! How easy was that??? lol

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The directions lead to overprocessed pesto. Pureeing the cheese with the rest of the stuff for "a minute" (a sixty second minute, not a New York minute causes the emulsion to break by turning the cheese into butterfat and milk solids. Result: a waste of expensive ingredients.

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I made this for a big group of people coming for dinner one night (we served polenta with a variety of sauces. The pesto got so many compliments and it has become my go to pesto recipe. So fresh, so garlicy, so so good!

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This is the best pesto recipe I've ever tried! Rich and creamy. So delicious! I was casting about for a new recipe mainly as mine was ok, but I thought it could be better and boy oh boy! I also only used 1 cup of (organic virgin olive oil, used all pine nuts (that's what I had and toasted them as I really think that step adds some extra depth and the just smell so good! This is just lovely and is my new pesto recipe. Thanks Ida!

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Absolutely delicious! Can't say enough good about it!

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I love this pesto. I make it in the summer with my over abundance of basil and freeze it for the winter. Yum!! We love every recipe we add the pesto to. It's great with pasta, on baguettes, pizza, chicken. The possibilities are endless. I have also used this recipe (minus the basil to make pesto with parsley, cilantro, spinach, and beet greens. Almost any greens work well--you can also add in fresh oregano and thyme which are always plentiful in my herb garden. I love Ina's recipes! Oh--and Ina too!