Pesto

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I may have over salted it, but that's my only complaint. I added about a cup of heavy cream to neutralize the salt taste and make it a creamy pesto sauce. I also heated it up on the stove for about 5 mins. Great on gnocchi!!!

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Delicious! Makes a ton. I did a half batch and it filled up my cuisinart food processor completely. The best pesto I've ever had or made!

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I love all of Ina's recipes. This one is no exception.

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We live in California but my daughter is a Junior at Western Washington University. After a month up north and several care packages she called and asked for a jar of my home-grown basil pesto. I couldn't find my original recipe and I always trust the Contessa so I made a batch and mailed it up north.
From your recipe through my heart to her stomach!
Fabulous, thank you!
Eileen from California

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I've tried many basil pesto recipes. This is the BEST! It has the perfect amount of olive oil, basil, and cheese. The additon of walnuts is wonderful. This recipe was a big hit for my family. Thank you Ina.

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I made this over the weekend and it is excellent. Just the right mix of basil, garlic, cheese and oil.

Kori...pesto has a lot of oil!! Go and re-read Ellie Krieger's recipe. It is for a much smaller quantity of pesto.

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Easy to make and the best pesto I've ever had! Not oily as other reviews have noted--I wonder if this is why the oil must be added slowly?

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Great pesto!!! Fabulos flavor. I made an angel hair pasta added a sliced chicken breast sauteed with garlic and mushrooms, stirred in the pesto and a little extra grated parm. Delicious!!

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If you want to try a REAL pesto, one in which will actually serve as a spread and not a runny mess, try Ellie Krieger's version. There is a plentiful amount of nuts, oil, AND parmesan cheese, and it's something that can be enjoyed frequently without adverse affects. It's your call, but I would definitely just bypass this recipe.