Pesto

Farmers Market day today so I bought fresh basil and made this great recipe for Pesto.. For about $2.50 worth of ingredients and a wee bit of effort I have about $10,00 worth of Pesto. After making it I placed about a tbsp of pesto in ice cube trays ( got 14) and froze them. Then removed them from the trays and placed them in a freezer bag so I can enoy this great recipe during the Winter too Thanks RitaL

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When a co-worker brought big bouquets of home-grown basil, I went looking for a pesto recipe -- and found a complete winner in this one. Simple, straightforward and perfect! We served it over various kinds of pasta with Italian sausages. Wonderful!

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Is there anything better than this stuff???

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Yummy! Usually just wing the pesto recipe, but tried this one today. It was very tasty.

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Yum!! I have tons and tons of basil growing in the garden and wanted to make pesto. It was an easy choice which pesto recipe to use Rita always has the yummiest and healthiest recipes. Thank you so much!! We will definitely do this again.

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I made this yesterday and i thought it was good. I ended up using double the parm cheese, and probably because of that, more oil than in the recipe. It tasted ok at first then after it was in the fridge for a while, it tasted amazing! much better than store bought. I can't wait to make it again. thanks for posting!

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I had bushels of fresh basil left in my garden and needed to use it al before the first frost, so I made giant batches of this pesto for my freezer. Outstanding recipe. It has the perfect ratio of cheese, nuts and basil. I toasted my nuts and freshly grated some Pargiano Reggiano for that maximum flavor punch and added a little kosher salt and pepper to round it out. YUMMY!

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Can't do without this one no more! ;-) I freeze the pesto in an ice cube tray and then pop the cubes into a freezer box so we always have fresh pesto available when we need it.

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I just harvested 1/2 the basil plants in our garden and made this pesto. I used Parmesan cheese. As the pasta was cooking, I had to guard the pesto because the family kept nicking it. A good sign that this is a great recipe. Thank you for posting.

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Thanks for the great recipe! I made this with pasta, and served it with grilled veggies (#61845) and it was absolutely delicious. In fact, one of my friends commented that it was the best pesto she had ever eaten. I made 1.5 times the recipe, except I only used 3/4 cup of parm, b/c I'm not a huge fan. This made enough to cover about 1.5 lbs of cooked rotini - enough to feed 5 or so. I used pine nuts this time, but they're expensive where I shop ($15 per lb!). Since they seem to taste similar to walnuts, I might use those next time.

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I just made this with some creamy roasted garlic that I made Yummy! The garlic is more mild. Your mouth WILL taste GOOD!

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Good and easy recipe. I think I'll add extra olive oil next time (like it creamier) and more garlic. Tossed it with penne pasta for a yummy dinner. I think I'll use walnuts next time too since I was shocked at how expensive pine nuts are. I love the idea of freezing the extra in ice cube trays! Great idea!

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great classic pesto sauce. i used 1/4 cup pine nuts and 1/4 cup walnuts and added about 1/4 tsp lemon juice. delicious! we had this over pasta with grilled chicken (simply brushed with olive oil, kosher salt, ground pepper, grilled on the g.foreman) and "better than olive garden alfredo sauce" (Better Than Olive Garden Alfredo Sauce). along with a salad and soft french bread, the meal was complete! thanks rita~!

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This is an awesome pesto recipe! It will be my go-to one in the future. Very flavorful and very easy to make. Thanks, Rita!

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yummy! i like mine very spreadable so I added a little more olive oil and I added water to have more of a spread. I added more garlic, added salt and pepper, and a squeeze of lime. I also added a few sprigs of parsley. I toasted my walnuts first and processed them with the cheese before adding anything else. I loved it!

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Wonderful and easy. I used walnuts to save money and couldn't tell the difference.

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Add me to the list of fans! Super easy and so good! I pulsed the pinenuts and garlic and parmesan, then added the basil. Used 1/4 c oil. And packed into ice cube trays as Bergy suggested. Perfect little single-serving sized pesto after basil season is over. Thanks!

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This was easy and fabulous! I added a little extra garlic and definitely recommend using freshly grated parmesan (*always* use freshly grated parmesan for EVERYTHING!). Thanks Rita, I will be making this one again and again and...

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