Reviewed: Jan. 4, 2012

Excellent recipe that my whole family enjoys. Only change (for my taste) is a bit less salt. I've received numerous requests for copies of this pesto recipe and enjoy passing it on.

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Reviewer:

Reviewed: Jan. 3, 2012

Quick and easy to make. I freeze mine in small portions so that it doesn't spoil. I have also made it with and without the nuts, and it tastes great either way.

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2 users found this review helpful

Reviewer:

Ana B.ee

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Cooking Level: Intermediate

Home Town: Fredericksburg, Virginia, USA

Living In: Rapid City, South Dakota, USA

Reviewed: Dec. 4, 2011

straight forward and simple

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Reviewer:

thepiddler@mac.com

Reviewed: Sep. 8, 2011

I love this recipe! It was my first time making pesto. It couldn't have turned out better. I omitted the salt (only had salted sunflowers on hand) and I added more basil. Thanks for sharing this recipe!

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Reviewer:

Um_Whoops!

Cooking Level: Beginning

Living In: Joplin, Missouri, USA

Reviewed: Aug. 22, 2011

You can triple the amount of basil called for here. Then the amount of the rest of the ingredients is about right. I used toasted almonds instead of the nuts called for here. This pesto is very tasty and can be used in so many ways. I like to keep it on hand in the freezer. It is so much better than store-bought!

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Reviewer:

CHARMICHEAL

Cooking Level: Expert

Home Town: La Crosse, Wisconsin, USA

Living In: Viroqua, Wisconsin, USA

Reviewed: Aug. 17, 2011

easy & delicious!

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Reviewer:

Tracy

Cooking Level: Intermediate

Reviewed: Aug. 10, 2011

This was so simple I couldn't believe the amazing flavor! I will never buy store-bought pesto again. The freshly grated cheese is a must. You not only get a better taste but the cheese melts when added to hot pasta, etc. I froze the leftovers in an ice tray and it was wonderful to be able to boil up some noodles and after draining, toss a cube in for a delicious treat!

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Reviewer:

PINKTAMI

Reviewed: Aug. 7, 2011

Perfect, except, too salty. It tastes absolutely wonderful, and is great to go right into the freezer, however, the change I will most definitely make next time is to cut the salt in half

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Reviewer:

Cemomma

Reviewed: Aug. 7, 2011

I grow a lot of basil in my garden so this was a great thing to make to use it all up. I agree with the others that this recipe does not have enough basil in it. I used about 2 cups packed of basil & I used pine nuts because I had them. I omitted the salt altogether but it did need some in the end. It was delicious! I will freeze it (with the cheese already in it) like someone else suggested... in ice cube trays and then transfer them into zip lock bags and use by cubes when needed. Very, very easy to make & very good just add more basil and you're all set!

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