I have been making pesto for the past few summers, but always winged it and never really was satisfied if I was making it correctly. I decided to try this recipe mostly to see if my ratios of basil, oil, pine nuts, garlic and parmesan were correct. I followed the recipe almost exactly and I have to say it was my best tasting pesto yet. I made 2 slight changes. I used 1/2 pine nuts and 1/2 slivered almonds. Pine nuts are so expensive. I also used "young" garlic which was being sold at my farmer's market this week. This garlic is not fully dried and has a slightly sweeter taste. This may have made a difference because I noticed some reviewers stated they cut the amount of garlic in half. One thing I learned from this recipe is I was not using enough fresh basil or olive oil in my previous attempts. Great recipe, simple and great tasting. Appreciate Anderval for posting it.
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I have been making pesto for the past few summers, but always winged it and never really was...