Pesto

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Yummy. Doesn't need as much salt as is called for, cut by half and taste. Cut oil too, used 3/4 cup. Simple to make and very tasty.

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Yummy but all that garlic is not necessary...at least not for my taste.

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I have many recipes for basic pesto, but this one is the best! I only used pine nuts. Wonderful on toasted bread, chicken, salmon, and pasta. Ina you have taught me so much! Thanks again for another winner.

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Definitely tasty. Whatever you do, don't try to make this using a blender instead of a food processor...it doesn't work so well. Also, I didn't get 4 cups out of it. More like two cups.

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so simple. so delish. mmmmmmm...

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I've never been a big fan of pesto because to me the flavor of the basil is usually too strong. That said, I used less basil than the recipe calls for. I used an evoo when I made it the first time and it came out with a bitter flavor. The next time I used an extra light olive oil meant for dipping bread. I really liked the way the pesto came out the second time. I agree that it seems a bit overly oily.

Freezes great, a thin layer of oil on top ensured that the basil kept its fresh bright green color.

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There are several things amiss with this recipe:

1 Too much fat / oil seems to be a Garten trademark. The pesto is an oil slick with basil added. Far too much oil in proportion to the basil. My hubby's Sicilian relatives agree. For 5 cups of packed basil, use 1/2 to 1 cup of olive oil, not 1 1/2 cups per this recipe.

2. Walnuts are an also ran in pesto - useful in a pinch, but the best path here is with all pignolias. They're spendy but worth it.

3. You probably won't' want the salt - a good, fresh grated parmesan will be pretty salty on it's own.

4. On the cheese, a good FRESH GRATED, not food processor ground or pre grated and packaged, Parmesan is essential to good pesto.

A tip:

Put some of the pesto in ice cube trays and freeze. Should be about 2TBS, 1 oz, each. When frozen, pop them out of the tray into a zip lock bag and keep frozen. A pesto cube popped into pasta sauce or a veggie soup thaws quickly and adds a great fresh basil flavor.

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First time ever making pesto and I really loved it. My husband always claimed to hate pesto (not sure why, I don't remember him ever tasting it and he really liked it as well. Used only 3/4 cup of oil and the sauce was a bit dry, wil use more next time. Love how it can be made in advance and served hot, cold or room temp. Served it on spagetti as a side dish for chicken.

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AWESOME PESTO!!!!! Great flavor!!! Love it!