Recipe by Peggy
"A fresh-tasting pesto that can easily be used alone on pasta, crostini, pizza; or add some to your favorite spaghetti sauce for a delicious special flavor! Use pine nuts, walnuts, or a combination of both."
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packed fresh basil leaves
garlic, peeled and lightly crushed
1 1/2 cups
shredded Parmigiano-Reggiano cheese
fresh lemon juice
extra-virgin olive oil, or more as needed
salt and ground black pepper to taste
This is a classic pesto that's wonderful for so many recipes. At the end of the summer I make a big batch without pine nuts and freeze in ice cube trays. When frozen I pop the cubes out and store in freezer bags to add to soups, sauces, and pasta. JUST A SIDE NOTE OF INTEREST...YOU CAN TAKE CUTTINGS OFF YOUR BASIL PLANTS AND PUT IN A GLASS OF WATER. THEY ROOT VERY QUICKLY. Enjoy!!!
Yum! This was my first time making homemade pesto. I have basil growing like crazy right now. I did use walnuts (toasted) and more garlic. Fabulous flavor and easy, quick meal to put together over pasta.
Instead of Pine nuts (way expensive) I have used almonds, pecans,even pistachios. Put a bit more oil on top before freezing and yumm- o!
Extremely helpful basic recipe. I used 3 cloves of garlic instead of two and it was too much. I used fresh basil and parsley from my herb garden and fresh grated parm cheese. I didn't have pine nuts, so I used cocktail peanuts-- couldn't tell at all that I switched them. Thanks for the recipe. My husband loved it and even talked about it at work!
Good and simple recipe. I like mine with a little more olive oil, so either I didn't put the right amount in, or it needs a little extra. Fortunately, that is a pretty easy thing to do at the end.
This is lick off the spoon good. I used the measurements for 2 servings and am thrilled with the result. I omitted the parsley because I didn't have any and don't like it too much. I used three instead of 2 tbsps of olive oil to make it more spreadable onto the pasta. I used 1 small garlic clove and 1/8 tsp of salt and it was perfect over a bowl of penned with garden cherry tomatoes. Soooo good.
This is an awesome pesto recipe. I made it with almonds instead. One important note: 1/4 of olive oil is unrealistic. This recipe needs around a cup or more. Otherwise you will have a paste consistency. Other Thant that, delicious.
Very delicious. I used Parmesan cheese and toasted walnuts instead of pine nuts. This is a great recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 389
** Calories from Fat: 322
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