recipe reviews for:

Simple Garlic and Basil Pesto

“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.”

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Reviewed: Apr. 2, 2007

Fantastic! I warmed it and added some heavy cream and served it over gnocchi and it was scrumptious.

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13 users found this review helpful

Reviewer:

Brianna F.

Cooking Level: Intermediate

Living In: Pocatello, Idaho, USA

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Reviewed: Mar. 9, 2007

Lovely! It's my first time making pesto. Used walnuts instead of brazil nuts, and added a bit more oil.

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5 users found this review helpful

Reviewer:

GINGER75

Cooking Level: Intermediate

Living In: Stavanger, Rogaland, Norway

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Reviewed: Feb. 14, 2007

My roommates and I made this for our "family dinner" and absolutely loved it! It tastes great on really good Italian bread...or on Ritz crackers!

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3 users found this review helpful

Reviewer:

Caroline

Cooking Level: Beginning

Home Town: Redfield, Iowa, USA

Living In: Boston, Massachusetts, USA

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Reviewed: Feb. 11, 2007

I just finished making this recipe. Turned out great. I reduced the amount of olive oil just a tad. Also added a pinch of salt for more flavor. Will definitely make it again.

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2 users found this review helpful

Reviewer:

sonmons

Cooking Level: Intermediate

Living In: San Jose, California, USA

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Reviewed: Feb. 4, 2007

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. =)

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74 users found this review helpful

Reviewer:

AJMWEBBER

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Reviewed: Sep. 22, 2006

This is wonderful!! A great use for my fresh basil plant. I omitted the brazil nuts because mine were no longer fresh. I actually measured my garlic and used a lot more cloves than I thought. I found 3/4 cup of olive oil sufficient. I also toasted my pine nuts first. Used this on Pesto Pizza by Ann Miner for a delicious meal!!

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5 users found this review helpful

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What a Dish!

Cooking Level: Intermediate

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Reviewed: Sep. 11, 2006

Great idea roasting the pine nuts. ALso did not use the Brasil nuts. Who keeps those on hand? Otherwise, really liked the pesto. Great on anything!!

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2 users found this review helpful

Reviewer:

kim

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Reviewed: Aug. 31, 2006

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.

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199 users found this review helpful

Reviewer:

VORCHA

Cooking Level: Intermediate

Home Town: Packwood, Washington, USA

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Reviewed: Aug. 18, 2006

Made this once as directed but minus the chili powder. Thought it was good but too sharp from the parm. Made it again using mostly romano and a little parm instead and it was excellent!! Also toasted the pine nuts, added a little salt and lemon juice.

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6 users found this review helpful

Reviewer:

Buckskin

Home Town: Mukwonago, Wisconsin, USA

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Reviewed: Aug. 18, 2006

Even after a couple of attempts and adjustments my pesto seemed far oilier than necessary. The flavor was good but not excellent. With some more tweeking it would likely come together.

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3 users found this review helpful

Reviewer:

Beaner

Cooking Level: Intermediate

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Reviewed: Jul. 9, 2006

It tastes really fresh and good but cooking was not as simple as the recipe.

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1 user found this review helpful

Reviewer:

Jeegie

Cooking Level: Expert

Home Town: Suwon, Kyonggi-Do, South Korea

Living In: Baltimore, Maryland, USA

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Reviewed: Jul. 6, 2006

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.

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133 users found this review helpful

Reviewer:

Pokerman11

Cooking Level: Expert

Living In: Green, Ohio, USA

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Reviewed: Jul. 2, 2006

Great recipe! The first thing you notice is the dark green colour, not like store bought pesto which is usually "fluffed-up" with oil, nuts etc. One point though, be careful with the chili powder, I think I added a bit too much (or the chili powder was too hot) and it masked the other flavours to a degree. Will add it gradually next time to taste.

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5 users found this review helpful

Reviewer:

Kev

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Reviewed: Jun. 22, 2006

I've tried a number of basil pesto recipes and there was always something just a little off. With the omission of the Brazil nuts (I didn't have any), this recipe was simple and tasty, and is now in my recipe box. I used some of the pesto on pasta, which disappeared at dinnertime, and I froze the remainder in an ice cube tray. Thanks for the recipe!

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4 users found this review helpful

Reviewer:

THanley

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Reviewed: Jun. 17, 2006

A good basic recipe - I added some crushed red pepper in place of chili powder. Also i recommend roasting the pine nuts first, and adding a bit of salt. But DO NOT put this in a blender - it will taste like pureed grass. Chop it fine or use a mortar and pestle - it is worth the extra work.

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19 users found this review helpful

Reviewer:

Suzy

Cooking Level: Expert

Home Town: Northridge, California, USA

Living In: Halifax, Nova Scotia, Canada

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Reviewed: Jun. 16, 2006

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!

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20 users found this review helpful