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Show: Barefoot Contessa
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Total Reviews: 79
Showing 31-40 of 79
on July 03, 2011
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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.
on June 22, 2011
Yummy but all that garlic is not necessary...at least not for my taste.
By Chef "Di"
on June 18, 2011
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.
on June 14, 2011
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.
on June 07, 2011
so simple. so delish. mmmmmmm...
on May 18, 2011
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.
By Mario Grazia It...
The best way to make "pesto alla genovese" is using a traditional mortar in marble, and not the food processorIn Italy, with the Parmigiano, we also use granted Pecorino.
on April 19, 2011
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.
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.
Yorktown Hts, 72
on March 31, 2011
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.
on February 09, 2011
AWESOME PESTO!!!!! Great flavor!!! Love it!
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