By Sage on August 22, 2007
Photo by Sage
Photo by Sage
"This is my Pesto recipe that I have been making for years with basil from my herb garden; now it it from my containers on my patio.I used in many recipes always ready for me in the freezer."
Serving Size: 1 (273 g)
Servings Per Recipe: 1
"This was excellent! A 5 star for sure. The salt was a perfect addition. I used 2 cups of basil, and packed it firmly not super tight. It worked perfectly. I used raw hazelnuts, but otherwise followed the recipe exactly. I wouldn't change a thing. Coworkers wiped out a full single batch in about 5 minutes. Good thing I made a double batch. Robbins EVOO from Solvang, CA was the perfect oil. It was deliciously fruity and fresh. Thanks for posting this."
"A reluctant three stars for this pesto. I used a fully packed 2C basil - right out of the garden. Used a smidge extra pine nuts all other ingredients to recipe list. DH and I both agree tooo strong on the basil front - coming from a tried and true basil lover. Am thinking better measurement might be less basil - or less densly packed .... after all - with these ingredients what's not to like so I'm thinking it must have been just tooo much basil packed into my 2 C measure. Recommend lightly packing basil to just about 2C measure....Maybe should do the Alton Brown measure by weight with the basil next time..."
"Delicious pesto! The only thing I did different was to add 1 Tbsp. of lemon juice. This pesto has a nice, thick consistency and the flavor is outstanding. I like the addition of salt and pepper, as I believe it really enhances the flavor. My basil was a small-leafed variety so it took forever to pick the leaves off the stems. Next year I will plant a larger leafed basil. Other than that, it couldn't be simpler to make."
"Just made a double batch. Yummy! Thanks for sharing this simple but satisfiying recipe."