By Tisme on April 21, 2006
Photo by littlemafia
Photo by littlemafia
"Lovely over any pasta, the traditional way is to to crush everything in a mortar with a pestle, but this recipe uses the quick way!! A blender !! A quick and easy pesto sauce."
Serving Size: 1 (43 g)
Servings Per Recipe: 4
"Love this! Thank you!"
"So so yummy! I used a food processor and I love it how easy is to put together. I grow basil on my balcony so I'll make this a lot in the summer. I used walnuts instead of the pine nuts."
"Yum! Very fresh tasting with a nice tang. I made to use as part of another recipe but enjoyed some over crusty bread as an afternoon snack."
"One word - YUM. Okay, maybe a few more words... This pesto couldn't be easier to put together. I made about half the recipe because it's only me eating it. I haven't decided if I'm going to save it for spreading on my bread or to have it over pasta. Either way, it's going to be delicious. I know...I've already sampled. Great blend of simple ingredients to make a flavorful pesto. A must try. ~Made for the Sept. Aussie/NZ Swap~"
"Yum! I made three times as much because my basil was about 75g. No fear though, there are plenty of pesto lovers in my house! I used a food processor. We like it thick so I used less oil, although it is also nice to use all the oil and let it sit, then pour off the excess oil so you have pesto flavoured oil for some bread later on. I threw in some extra garlic and a little citric acid for some bite since our olive oil was mild. Thanks!"
"This was my first time making pesto and WOW. The flavors are so fresh and vibrant. Very nice. I served this with grilled chicken and froze the rest to use later over pasta. Very nice recipe."
"Ooooh! I love the combination of cheeses in this recipe and it makes me want to experiment with others, though this one's definitely a keeper. I had an out-of-control basil "tree" (yeah, it was that big) that needed pruning, so I had at it last night and made about quadruple the given yield of this delicious sauce. I always freeze the pesto in ice cube trays, wrap 1 or two cubes in plastic wrap, then transfer to ziplock bags for future heaven. It's really convenient when you don't feel like spending a lot of time in the kitchen. Great recipe, Tisme!"
"This made for an ooh so easy lunch! I just threw everything into my mini blender cooked the pasta and viola!! I used egg fettucini and added a tiny little bit of chilli for an extra little bite. Thanks for sharing such a simple recipe thats big on flavour."