Community Pick
Quick & Simple Pesto (Classic Pesto Recipe) Sauce
photo by Chef TraceyMae
- Ready In:
- 10mins
- Ingredients:
- 5
- Yields:
-
1 1/4 cups
ingredients
- 2 cups basil leaves (fresh leaves only & firmly packed 2 cups)
- 3⁄4 cup parmesan cheese (grated)
- 3⁄4 cup olive oil (I use Extra-Virgin)
- 3 garlic cloves
- 1⁄4 cup pine nuts
directions
- Combine all ingredients in blender or food processor & cover.
- Blend on medium speed about 3 minutes, stopping occasionally to scrape sides, until smooth.
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Reviews
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I feel bad giving this recipe such a low score since everyone seems to love it. However, I've made this recipe twice now and it just doesn't do it for us. I expected it to be better then the pre-package pesto sauces and it wasn't. Overall, I felt that the flavor was very mild. Even after adding oregano, salt, parsley, and pepper.
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Super easy and so good! I made three batches since I had a lot of basil. I used cashews in place of the pine nuts. The second and third batches came out better than the first. The last two I really packed the basil into the 1 cup measure and had it heaping and used a light 3/4 cups of the oil and it came out perfectly. I also added a splash of lemon juice. We had it on spaghetti tonight for dinner and dh spread it on his garlic buttered toast (from bread we also just made fresh so it was a great meal!)
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Tweaks
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Super easy and so good! I made three batches since I had a lot of basil. I used cashews in place of the pine nuts. The second and third batches came out better than the first. The last two I really packed the basil into the 1 cup measure and had it heaping and used a light 3/4 cups of the oil and it came out perfectly. I also added a splash of lemon juice. We had it on spaghetti tonight for dinner and dh spread it on his garlic buttered toast (from bread we also just made fresh so it was a great meal!)
RECIPE SUBMITTED BY
<p>Born & raised in Northern NJ and now live in the NJ suburbs of New York City. <br /><br />I grew up on all the traditional Italian meals from my Grandmother's kitchen. Holiday's were parades of food of all kinds, from main dishes to desserts, but mostly I remember Gram's traditional Italian dishes around the Holiday's surrounded by all of our family. <br /><br />I love to cook everything now. I find it great to experiment & try new recipes. Most of all, I love to entertain & host dinners with family, friends & have Holidays at home with my terrific husband & our four legged furry goofball bulldog! <br /><br />===================================== <br /><br />Spring 2008: I was picked for the Pick-A-Chef Spring 2008 Contest by a wonderful chef: Chef #166642 who made my Recipe #293174 and my Recipe #285517 and lastly, my Recipe #287338 <br /><br />The link to the cookbook from that contest is: http://www.recipezaar.com/cookbook.php?bookid=199542 <br /><br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg border=0 alt=Photobucket /> <br /><br />===================================== <br /><br />July 2008: I was just Z-mailed that I was picked for My 3 Chefs 2008 Cooking Contest by: Chef #829183 who made my: Recipe #307814 <br /><br />She Z-mailed me the link to the cookbook from that contest: http://www.recipezaar.com/cookbook.php?bookid=213150 <br /><br /><img src=http://i16.photobucket.com/albums/b2/kiwidutch/My-3-Chefs%20banners/my3chefs2008Small.jpg border=0 alt=Photobucket /> <br /><br /><img src=http://i10.photobucket.com/albums/a132/tgifford/Game%20Room%20Banners/AM%20Banners/potluckpbanner.jpg border=0 alt=Photobucket /> <br /><br /><br />=====================================</p>