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I discovered a fantastic source for cheap basil (even in winter)...my local Asian market...big bunches for 99 cents each! So I have been making a lot of pesto and this is by far my favorite recipe...I make it using toasted walnuts instead of pine nuts, just because that's what I have and they are cheaper and taste-wise, to me, there is no difference between this and "traditional" pesto...as far as the salt, I usually eyeball that in all recipes, so I don't really have much of an opinion to offer as to whether a tablespoon is too much, other than to say that I probably eyeball a bit less than that. But this stuff is great, really, and I love to keep tons in the freezer in little portions so I can grab it when I need it!
I made this twice. The first time I made it by following all the directions, but the tablespoon of salt was overpowering. I made another batch with 3/4 teaspoon salt and it tasted fantastic! You could probably add a full teaspoon or a little more and it would still be really good. I ended up adding more oil to the first batch and then mixing the two batches together so one wouldn't be too overpowering. I served this to my family and some friends and got rave reviews. I will make this again...with less salt. :)