Pesto is one of my favorites! The pignoli nuts really make a difference to me (as opposed to walnuts that some recipes call for). I toasted the pignoli nuts before adding. Very good with grilled chicken breast or fresh pasta.

This is a GREAT pesto recipe! I have made this one multiple times and I feel that its' simplicity is what makes it truly spectacular. A couple of tips/tricks - 1. If you are making this in bulk amounts, try to buy basil from an Asian supermarket. They tend to sell large bunches for about $1. The basil is a different variety, it's "red" sometimes, but it's still pretty good and gets the job done for a lot cheaper. Of course, get the real stuff if you can afford it! 2. I always add a little bit of salt, I feel that this truly brings out the flavor - we're talking maybe 1/4 teaspoon. 3. If you find that your basil is a little bit old, or just don't have the spunk that it should, I think a little bit of lime juice will pep it right up. Anyways, this recipe rocks and I hope you enjoy your pesto as much as I love mine!

Easy to make and was so tasty. Great way to use all the basil I'm growing in my garden. Next time I make the pesto I might use a little less olive oil. I mixed it with cooked linguine and served with grilled chicken that had marinated in Italian dressing with fresh tomato slices on the side. Great dinner!

this easy recipe is outstanding and i use it in dishes other than pasta. try a little in mashed potatoes, on toasted french bread and over a fresh green salad.

we love this recipe for pesto - it keeps for several weeks in the fridg. I do not use the parsley.

This is my all time favorite pesto recipe. The flavor is perfect every batch. I make extra batches every summer so I can freeze it (in ice cube trays) and have it all winter.

Like a few other reviewers I had an abundance of basil this summer, so wanted to try this pesto recipe. After reading the reviews, I reduced the parmesan to 1/2 cup (and would reduce more the next time), added 1/4 tsp each salt and pepper, reduced the olive oil to 3/8 cup and used 1/4 cup of Italian parsley. The pesto does have a stong garlic flavour, but that's just fine in this house.

Great flavor. I freeze small portions in lightly greased ice cube trays to have throughout the winter!

I used this recipe because I wanted to utilize my parsley out of the garden and the other recipes only had basil. I substituted walnuts for the pine nuts. Turned out wonderful. I'd definetely recommend this recipe!

This is great pesto. I made some substitution based on what was in my pantry. Walnuts instead of pine. Omitted the parmesan. I mixed this with a can of petite diced tomatoes as a pasta sauce, and my picky husband raved over it.

Great pesto! I added an extra clove of garlic and substituted baby spinach for the parsley. It turned out great, I will definatly be making this often.

Excellent and extremely delicious!

Another summer, another abundant crop of basil in my garden and this is my new favorite pesto recipe. I didn't use 4 cloves of garlic, but I usually adjust amounts whenever garlic is in the recipe. I used 1 large one as all cloves are not created equal. I added a healthy pinch of kosher salt, a splash of lemon juice and omitted the optional parsley. I think the next time I make this I will add the oil in small amounts while blending as mine came out a touch on the oily side this time. As many others have suggested, don't forget to toast those pine nuts.

This was so easy and so good. I love pesto but have never tried to make it. I'm going to take others suggestions and make a big batch and freeze, so it's always on hand. I did not add parsley Thanks The first time i made this i bought basil at the store which can be pricy. The last 2 years i've bought basil plants at home depo beginning of summer and end up with so much i make tons of pesto and freeze, Never knew it was so easy to grow and i live in arizona. It loves the heat more than we do.

A little heavy on the garlic and Parmesan, so I reduced the amounts of both by half. Both have very strong flavors of their own, and too much of either will detract from the intensity of flavor you want from the basil. I toasted the pine nuts in a skillet over medium heat for 5 or 6 minutes, added a pinch of sea salt and freshly ground pepper and did not use the optional parsley--it is neither traditional nor necessary. The only reason to add this would be to help the pesto retain it's bright green color, since fresh basil has a curious tendency, unlike other herbs, to turn brown when cut.

I had fresh basil from the farmers market, parmesan from the speciality cheese shop and olive oil from a local artisan. yeah, no, i did not feel this recipe at all. i added extra garlic, still doesn't taste right. maybe i should have used more basic ingredients- perhaps the flavors of the speciality stuff didn't quite add up?