Prep 3 mins
Cook 0 mins
This is for those who are growing herbs and have an abundance of basil or for those who use commercial pesto. This is better than "store bought".Pesto is great on pasta or on vegetables and salads.
- 2 cups fresh basil, packed tightly
- 1 cup olive oil
- 1⁄2 teaspoon garlic powder
- 1⁄3 cup walnuts
- 1 teaspoon balsamic vinegar
- Put basil, garlic powder, vinegar and walnuts in a blender.
- Slowly add olive oil while blending.
- Blend until all ingredients are well blended and farily smooth.
- Refrigerate in a small jar or container.
Excellent, quick and easy. I just started growing my own herbs this year, and overplanted resulting in an abundance of basil. Not anymore. Thanks!
Yes, this was easy to make, but it did not have much flavor. I followed the recipe and felt like the ingredients didn't lend themselves to much flavor and had never made a pesto recipe without Parmesan cheese, so I added a bit of that, but even still, not much flavor. I think I'll go back to my recipes that call for garlic cloves and Parmesan.
This was OK. It was easy. I didn't quite have a full 2 cups of basil, so I reduced the olive oil to only 3/4 cup. Considering I have most of the other ingredients on hand at all times, it's certainly something quick and easy to make with basil when I have some. This makes a really saucy pesto, because it's a lot of oil, compared to some pestos I've had/made that are more paste-like.