Delicious and simple!

This was excellent! The basil I used was extremely flavorful bursting with a healthy and wholesome taste and the color was beautiful. I would suggest adding the salt to taste since the parmesan cheese has salt in it. I eat Pesto a lot and when I don't have the preferred pine nuts I substitute walnuts another common ingredient in Pesto. I find Pesto extremely versatile beyond it's common use over pasta and the base for a brochette. Use it as a sandwich spread, tossed with vegetables like tomatoes, spread over fish, bake it on top of pita bread, stuff a brie cheese with it. It stores in your refrigerator for several weeks and can be frozen as well. Oh, and this whips up in under five minutes! This is part of my regular rotation inspired by what ingredients I have on hand to slather this onto!

Thank you Love2cook, this is a yummy recipe,I had a massive amount of basil,I canned this in freezer safe jars, I am hoping that it will freeze well. We'll see!

Very good basic pesto. Slightly heavyhanded on the salt, but I didn't find it way too salty. We had this with tomatoes and goat cheese tonight, and I plan to use it with a pasta next week. Thanks for the recipe!

I didn't have nutmeg on hand but I went ahead and made it anyway. It's lovely!

Tried adding some fresh cilantro, but I still like the traditional pesto as originally submitted. Try mixing in with "Quick Gnocchi" from this site.

Used on pasta, too bland for me. Used on grilled potatoes and was much better. I think it needs a little kick to it but not sure what I would add. Would be good on garlic bread I think.

Pretty generic pesto sauce. I did not add ANY salt as my parmesan was salty enough (freshly grated if that makes a difference). Not an OMG kinda thing, but quick & easy.

Mommamia! This recipe has way too much salt! I added more basil, olive oil and garlic to try and fix the problem - not the greatest -but otherwise I would try again 1/4 teas. salt to start? and use 3 cloves of garlic. I like the nutmeg idea, though.