Pesto

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Probably the best pesto I've ever had! LOVE it!!!!!

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Fantastic flavor and easy. wonderful!

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Excellent balance of flavors. Garlic in the background of the basil and cheese. Easy to prepare also.

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I've been using this pesto recipie for years now! I always cut down to about 5 cloves of garlic, though.. even though I LOVE garlic and add it to just about everything, the 9 cloves was a bit too much for me. I also like to do half a cup of parmesean and half pecorino romano to give it a little more of a bite.

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Easy and excellent taste. Too bad pine nuts are so expensive though.

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This is an excellent recipe from a taste perspective. What I liked about this recipe the most was it's proportions. I'm a gardener and harvested a good crop of basil at the end of the season and found this recipe was easily converted to large scale preparation (quadrupling prior to freezing in 4 oz. containers. I skipped over the Kosher salt for table salt and cut back to 1/4 teaspoon to make it less crunchy and little less salty. During processing, I used only 1 cup of olive oil and topped off the containers with about 1/4 of a cup to create a more substantial air seal. With a single packet of seeds and proper trimming of the plants during the growing season, I was able to make enough pesto to satisfy the needs of two diners for a year.

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I was reading some of the comments and I'm at a loss as to how some people can say this recipe is too bitter or too bland. I'm wondering if everyone knows NOT to use the already grated little green jar of Parmesan cheese? If you don't use a good, fresh Parmesan cheese, it can alter the taste drastically. Also, you probably shouldn't use the stems of the basil as this also can make it bitter. I work at an herb and mushroom farm and am always coming across different ways to make pesto. I find that this (Ina's recipe is the best and the most commonly used recipe of the better chefs in our area. It's just a basic recipe and the the thing that I like most about it is that if you're short of a certain ingredient, you can use a substitute which will change the taste but will still be delicious. If you like a stronger pesto, don't use as much oil. I didn't have pine nuts so I used chopped pecans ---- YUMMY! Also, some people don't know not to use the whole recipe of pesto on a batch of pasta. The way we always do it is to take our portion of pasta and add 2 TBSP of pesto and toss. If the individual likes more pesto, add a TBSP or 2 more to your serving of pasta.

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As always, I never have exactly the same ingredients on hand and didn't need 4 cups. I "guestimated" halfing the recipe. 5 garlic cloves, 1/4 c of pine nuts, basil & parsley - about 2+ cups. I used mizithra cheese instead of parm and just added olive oil until it looked/tasted the way we wanted. Cut back on the salt as mizithra is saltier than parm. My husband taste tested and wanted it as the sauce for the main course instead of the side. I'm sure I won't be able to make it the same way again (lol but it's an easy recipe to adapt!

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I don't know if this is just me...this pesto was great and I love Ina's recipes, but mine turned out to have a very very bitter aftertaste. Can't figure out why...too much garlic? Salt? Maybe the basil leaves or stems? Hmmm...

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I followed the recipe except cut the olive oil to 3/4 cup and used about 7 cloves of garlic, this is the first time I have ever made wholemade pesto, so advice for the first timers - a little goes a long way! I put way to much pesto into my pasta and it was a little to rich for my taste and heavy, I will make this again because the flavor was delicious but use a spoonful of pesto for 2 servings of pasta. I am very glad that I had the comments to go by because I would have wasted all of it because that is way to much oil and garlic, so thanks for all the good comments and even though there were some changes I always love Ina's recipes. I froze the rest in small containers so hopefully that won't change the texture, flavor and color when used next time.