Recipe by FUZZYGREENMONKEY
"This recipe is something that you can make quickly and easily using a blender. Everything you need is easy to find in your local supermarket. This paste is great for putting on or in meat and pastas, or with cottage cheese in stuffed pasta shells. Once I start making this, the orders from friends and family keep coming in. For best taste, pesto should be heated up in the meal it's being prepared with."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
chopped fresh basil
extra virgin olive oil
grated Parmesan cheese
I love this! This is now my favorite pesto recipe to put up for the year. To keep pesto; freeze in an ice cube tray, then pop out and store in a ziplock bag in the freezer. Each ice cube is about an 1/4 cup. This is fantastic for my grilled pesto chicken.
Good. Your average pesto sauce. I halved the oil because 1 cup seemed like way too much; I'm glad I did. I also didn't use brazil nuts, but made up the difference with more pine nuts. And I used roasted garlic and was heavy handed with the parmesan.
I had a ton of basil that I needed to use up. It doesn't tolerate cold at all, so it's streching it to keep it into October in Minnesota. I was struggling to choose a recipe, so I decided to try three different pesto recipes from this site. In A-typical allrecipes fashion I actually stuck exactly to each recipe so that we could truly judge them fairly. The recipes were Easy Pesto by Rebecca Jane Thompson, Pesto Sauce by Sara, and Simple Garlic and Basil Pesto by FuzzyGreenMonkey. My favorite was Easy Pesto. It had a nice nutty flavor because of the toasted almonds. It's also nice if you don't have much basil on hand because it uses half as much as the other recipes. My husband liked Simple Garlic and Basil Pesto the best, it was my close second. The parmesan cheese and pine nuts really make that recipe. We both agreed that by far our least favorite was Pesto Sauce. It was very bland compared to the other two. I would attribute that to the 1 1/2 cups of walnuts. I would not recommend that recipe at all. It was a fun experiment and the other two recipes will go into my permanant file.
Ditch the chilli power, it just takes away from the flavor.
Toast your pine nuts first, then chop them all in your food processer a bit, but not too much as you want texture.
I somtimes use walnuts instead of pine nuts, also never use brazil nuts. Can't tell the difference. Most any type of hard oily nut will work.
This is perfect. I've already made 8 batches! The chili powder is such a great addition, adding zip but no noticeable flavor. (try adding a few dashes to a tiny spoonful if you're reticent; you'll see!) Less oil has worked fine as well, as well as fewer pine nuts when I was short. I haven't yet, however, used the Brazil nuts. ***TIP: I have heard that pesto should not be frozen with the cheese in it; it makes one of the ingredients rancid. Freeze and add cheese later.***
Due to a big basil sale at the farmers' market this summer and our market had grated parmesean on sale too the same week, my husband and I were called to task for Pesto! Especially, after his mom gave us about a dozen heads of Italian Red garlic (home grown). About 12 cups of this pesto by the end. We love it so much! We didn't have the brasil nuts when we made it during summer (added more pine nuts), but we will this summer. We added just a pinch of crushed red with the chili powder, and maybe a tiny bit less oil. SO YUMMY! I look forward to the sale this coming summer, as our frozen stock of pesto is running out!! Yes, this does freeze well, but be sure to freeze in small containers or plastic bags, not a giant 2 qt thing I did the first time, then had to thaw and refreeze. Also, we might a bit of lemon juice next time to help preserve the color, but that's because we are big "make and freeze" fans around thse parts. =)
I added some seasoned salt and red pepper flakes as I blended. Very easy to make and a great way to clear out my basil plant, which is going crazy this year. I also toasted the pine nuts first (roll around in a very hot pan until lightly browned on some but not all sides) - intensifies the nutty flavor. Delicious!
Fantastic! I warmed it and added some heavy cream and served it over gnocchi and it was scrumptious.
* Percent Daily Values are based on a 2,000 calorie diet.
Simple Garlic and Basil Pesto
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 215
End summer with a bang with festive Labor Day recipes.
Send them to school with good-for-you food that’s tasty, too.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
See how to make a simple, versatile, and healthy spinach pesto sauce.
See how to make a rich, creamy homemade herb mayonnaise.
A classic pesto sauce with basil, walnuts, garlic, and Parmesan.