Pesto

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This is great! I have tried several different pesto recipes. They were all lacking something. I am so glad I found this!!! There is NO need to use a different pesto recipe ever again!!! Make sure to use a good parmesan (anything you grate fresh should work. The only thing I do differently from the recipe is that I use all pine nuts instead of the mixture of walnuts and pine nuts (just personal preference. It is better than any store bought pesto and a great way to use up all of the basil in your garden. This recipe is easily cut in half, also. I can't say enough good things about this recipe. Thanks, Ina!

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The Pesto recipe is perfect. I had only one comment. When Ina added a grated cheese to the dish she called it Imported Parmesan. It was actually Grana Padana. Grana is a good cheese but not technically imported Parmesan according to the Italian Parmesan Consortium because it is not made in the required region under government supervision.

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I can't get enough of this stuff! I even mix it in my scrambled eggs.

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Wow, I'm so surprised that this recipe only has 4 stars - I just love it! I always have this pesto on hand, in either the fridge or freezer, or both! I love using it in Ina's Pasta, Pesto, and Peas recipe. Homemade pesto is SO much better than store-bought!

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This was easy to make and yummy! I would actually put more garlic in (I'm from the garlic capital of the world. Makes 1 cup of pesto as well as 2 ice cube trays with 1 tablespoon each. This is a keeper!

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Ina, excellent - as always. Make sure you have packed the basil, then the oil is just right. I toast the nuts in a dry pan until fragrant, set aside to cool, then roast the individual garlic cloves with skin on in a dry fry pan. Cool, skin the garlic, puree with the nuts and proceed. Must admit - I licked the FP bowl afterwards. YUM! This time I froze it in ice cube containers. Can't wait to try it in soups.

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Ciao Baby - I have done a lot of canning, but I don't think I'd recommend canning pesto. Think of the consistency of canned spinach... yick! Greens have to reach such a high temp. to can, that the basil would just go to mush.

On the recipe - works fine, and I do agree: 1 c. olive oil is plenty, and about 1/2 that garlic for me!

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I've been making Pesto for many years ... must be my Italian heritage! Freezing in mini ice trays really works. It is much easier to defrost as many "cubes" as you need rather than chipping away at the frozen container to get what you need. I was really searcing for a way to "can" the basil or pesto. Does any one have experience with old fashion canning in a jar? Our freezer space is very limited and I think it would be advantageous for me to be able to can my basil and/or pesto. Any ideas/comments would be appreciated!

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Agree too much garlic and oil. One C EVOO should be enough. Freeze mine in baggies. It takes less storage space. Good for everything.

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Very delicious, but next time I'm not adding as much garlic...WOW!