By Rita~ on January 03, 2003
Photo by Rita~
Photo by Rita~
"Yummy addition to pasta, cheese spreads, salads on toasted crispy bread, grilled fish or chicken, pizza toppings, etc. You can jar it and use as needed! The olive oil is a judgment call on you own taste. If you want it thick and chunky or creamy. Check out the video at this link http://www.recipezaar.com/sitenews/post.php?pid=963&pageref=Photo_Video-938497&vw_arrange_order=ASC&vw_sort_order=MOST_RECENT"
Serving Size: 1 (40 g)
Servings Per Recipe: 12
" 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"
"Lovely stuff. I used half parm, half romano and added 1 tablespoon of lemon juice. I also used roasted sunflower seeds-I'm allergic to pine nuts & went heavy on the extra virgin olive oil as we like pesto on the creamy side. We will inhale this tonight with dinner-thanks for posting!"
"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!"
"This was so quick and simple to make. For me, it was such a wonderful way to use up the extra basil that I had purchased for other recipes. I probably should just start growing my own so I can make more of this amazing pesto! By the way, I followed some reviewers' ideas about freezing the pesto in an ice cube tray. Brilliant and completely came in handy for me! :) I featured this pesto recipe on my blog - http://danasfoodblog.com/?p=1568. Thanks!!"
"This was awesome.... thank you :)"
"Very good! Made this yesterday and used for recipe #278324. I usually freeze pesto in cubes, but may just use the remainder up in the next day. It's so fresh tasting! Thanks for sharing the recipe!"
"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!"
"Is there anything better than this stuff???"
"Yummy! Usually just wing the pesto recipe, but tried this one today. It was very tasty."
"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."
"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!"
"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."
"Doubled the recipe. Used bagged grated parmesan since I didn't want to use my $9 a pound stuff. Costco helped a lot since they carry a decently priced pine nut (fron China naturally). Upped the garlic a bit. Can't wait for tonites dinner. I've got a hickory smoked rotisserie chicken sitting the fridge waiting to be sliced, heated a bit to top the pasta with this most excellent pesto! What a treat!"
"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. "
"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."
"I just made this with some creamy roasted garlic that I made Yummy! The garlic is more mild. Your mouth WILL taste GOOD!"
"I used to be a private cook for a community of Italian priests with their own self-sustaining farm. This pesto is authentically Italian and far superior to the others here on food.com<br/> This particular recipe is a wonderful foundation recipe for one to try variations such as: more garlic, different nuts, different dried cheeses, and different oils. I suggest trying this recipe, verbatim before altering it in any way.<br/> This spread is excellent on French bread with sundried tomatoes and mozzarella cheese, placed under a broiler to melt the cheese. A glass of wine and chef's salad. Classic Italian dinner in the summertime."
"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!"
"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" (recipe #141983). along with a salad and soft french bread, the meal was complete! thanks rita~!"