I just made the pesto and before I put it in the freezer, I had a taste. It was like eating crushed leaves. I don't know what I did wrong. The basil flavor and aroma was no longer there. Any ideas? Hope it is better when I had it to pasta. Rita
This is our go-to pesto recipe. It's so easy and delicious, and is perfect for our family of five. We eat half of it fresh and freeze the other half -- a little goes a long way because it's packed with flavor! I always add in the optional salt and cheese. I also add in fresh lemon juice to taste, which is a must in my opinion. I've never added in the pasta water -- I prefer a creamy pesto, and I feel like it doesn't need it. Other than that, we make the recipe as written at least once a month.
This is recipe is PERFECT exactly as it is. I use a grass-fed butter and usually serve over spaghetti squash -- or, on the side of my eggs in the AM. It keeps for a long time in the fridge.
Totally love this! I had never had walnuts in pesto but I am thrilled. Put it on grilled chicken over a bed of pasta. YUM!
I simmered three large smashed garlic cloves in the olive oil for a few minutes with a pinch of crushed red pepper and allowed to cool for an hour before making the pesto. Also added 1/4 cup toasted, salted sunflower seeds at the end for a bit of added crunch, served it on angel hair tossed with a bit more cheese and a drizzle of fresh EVOO. Otherwise followed the recipe to the letter. My husband has not liked pestos I've made in the past, isn't real big on pasta either, but he just chowed down on this... thank you Dahlia for a great pesto recipe!
This pesto is fabulous! I haven't tried others but researching recipes, they're all about the same. I di throw a handful of parsley in to preserve the color as suggested and omitted the butter. I will definitely make this again!
This was my first time making homemade pesto! How easy! And since walnuts are much more apt to be in my pantry than pine nuts, I so no reason not to make my own from now on!
The best I have ever made, love it.
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