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~!
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!
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!
Wonderful and easy. I used walnuts to save money and couldn't tell the difference.
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!
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...
Love it, has heaps of flavor and great texture!! MMMMMMMMM!!
AWESOME pesto. I used 1/2 parm and 1/2 romano which was great. Threw in a pinch of seasoning salt and it was good to go. I ended up using the full 1/2 cup of olive oil. I am using some now atop spinach pasta and will freeze the rest for use later this fall. So sad to see all the basil leaves go, but this was a great recipe to use them in! Made for Veg*n Tag. THANKS!