Reviewed: Nov. 20, 2009

Pretty good pesto.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

cruisergirl21

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 12, 2009

Maybe a little less parmesan?

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Anna Zwiers

Cooking Level: Intermediate

Home Town: Visalia, California, USA

Living In: Rehoboth, New Mexico, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 25, 2009

use no salt and added some butter and romano cheese.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

lorri

Cooking Level: Intermediate

Home Town: Gardner, Massachusetts, USA

Living In: Sebastian, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 15, 2009

This is very good. I would use 1/2 the salt next time.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

CARESW

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 11, 2009

I would recommended NOT using salt! Fresh parm is very salty already... just add to taste.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

GIGI637

Cooking Level: Expert

Living In: Miami, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 8, 2009

I loved this recipe!! Yummmmmy!! I get bushels of basil at the farmers market so i made a nice sized bushels worth. I added some walnuts to the mix and a little more fresh parmesean cheese. It didn't need it but i did because i love good parmesean cheese. I through all the ingredients into my food processor and Presto.....PESTO :) This was a hit for sure. Thanks!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

langoria74

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 5, 2009

While a good basil pesto is a matter of using the basic ingredients of basil, Parmesan cheese, garlic, olive oil and pine nuts to taste, I agree with those reviewers who commented that there is not enough basil in this recipe! If you DOUBLE the amount of basil and reduce the salt to at most 1/4 tsp. (if any at all) you'll have a perfect basil pesto. Or...make half the recipe, but still use the 2 cups of basil. The conventional wisdom is that if you're going to freeze this that you don't add the Parmesan until you're ready to use the pesto as it supposedly doesn't freeze well. However, I always add the Parmesan right away and have never had a problem. Also, I loved and used Crazy4sushi's idea of freezing this flat in ziploc bags and breaking off pieces as needed. Ingenious!

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 31, 2009

This was very, very yummy. I have been looking around for a good pesto recipe that was simple and this certainly was. I followed the recipe and would have to agree on cutting the salt in half. It tasted good with the 1/2 tsp, but it was really salty, so I'm thinking 1/4 tsp would work better and cut down on the salt intake. But really really yummy, definately doing it again!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Rachele

Cooking Level: Intermediate

Living In: Osceola, Indiana, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 31, 2009

sooooo easy and quick!!!! used toasted sesame seeds, as thats what I had in the pantry. YUM!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

wissie

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 30, 2009

Very authentically Genovese. I recommend that the pine nuts gets toasted first. Adjust salt after tasting. Using a freshly grated good quality Parmesan or Romano makes a huge difference. Also, adjust the garlic level to taste. Delicious.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

luv2cook

Cooking Level: Intermediate

Home Town: Raleigh, North Carolina, USA

Living In: Bel Air, Maryland, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 21, 2009

Very good recipe, my family enjoyed it tossed with noodles. Thank you for sharing it!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

sweetnsour

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 11, 2009

with a bit more garlic, this is a 5 star recipe!! it keeps great in the freezer, so make a bunch, then portion it out to add to your fav pasta when you need a flavor boost!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

MIKALA79

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 9, 2009

This was easy and delicious! It is a great recipe for fresh basil from the garden. I know I'll be making this for the rest of the summer!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

MomTo6

Cooking Level: Intermediate

Home Town: San Jose, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 19, 2009

Even though I have only licked the spatula so far, I love it! I plan to use it on the "Sundried Tomato Basil Pesto Chicken Wrap" recipe. This was my first pesto attempt, and I am known to mess recipes up- this one was super easy,quick, and delicious! I used the pinenuts, and 1 tsp of minced garlic instead. I also used a combo of Italian Basil and purple basil. I used my Magic Bullet too..

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

hhammons

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 8, 2009

As is, this did not have enough basil for me, so I use 2 cups packed basil and reduce the salt to only about 1/4 teaspoon. It comes out nice and thick and not as oily. When making it for pasta, I save a little bit of the cooking water to help thin it out while tossing. Freezes well in a ziploc bag. Press out the air, freeze flat and then just break off pieces you need. I like this freezing system much better than ice cube trays.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

CRAZY4SUSHI

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 4, 2009

AWESOME! I've made this a few times already and its always delicious. I really don't follow the recipe exactly.. I use it more like a road map and go from there. Try it, you'll love it!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

NCRAN

Cooking Level: Intermediate

Home Town: Washington, New Jersey, USA

Living In: Clementon, New Jersey, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 13, 2009

Easy! Flavorful!I loved it.I added an extra clove of garlic

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Jaycee

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 2, 2008

Really good. It needs more oil if you're tossing it in pasta. I made mine in the blender; worked fine. Next time I'll try the sunflower seed option - who knew pine nuts were so expensive??!!

Was this review helpful? [ YES ]
2 users found this review helpful