Total TimePrep/Total Time: 10 min.
Super simple and delicious pesto recipe! I made two batches ~ the first exactly a written and the second with all basil and a little less parmesan cheese as some of the other reviewers suggested. Both were delicious. This was a great way to use up an abundance of basil from my container garden. I plan to freeze some of the pesto in individual ice cube trays to use later in soups. A keeper!
This was really good! I used basil leaves and half the Parmesan cheese. Then I used it for the sauce for making a pizza - wonderful! As long as I have fresh basil I will be making my own instead of buying. Thanks for sharing.
I was looking for a simple pesto recipe with things I already have. I didnt want pine nuts in it. I didn't measure my basil and parsley exactly. I probably used slightly more. Freezes ok, leaving the cheese out of the recipe and adding prior to using would be better I think. I will try that next time.
The ratio is wrong! Not enough 'Leaves'...
I added 1/4 cup pine nuts. It was bitter compared to other recipes.
You can use this in Tomato soup to give it a tomato/basil bisque feel. I love this stuff!
First time making pesto and it was so easy.....glad to use up some of my basil and parsley from the herb garden!! Used the pesto for the Grilled Veggie Tortillas recipe from this site.....everything was very good!!
Really easy and delicious. Received lots of compliments!
No comment left