I made this last night for dinner using some basil that I picked from my moms garden. We really liked it and I would have given it 5 stars, except that a few changes (for us) needed made, so as-is it was a 4 star recipe for me. I followed the amounts exactly, and listened to some other reviewers suggestions. I added the juice of half a lemon, to keep it from browning, I cut the garlic amount in half (and I'm glad I did), left out the parsley, as I wanted this to be authentic and simple, added a pinch of salt, and toasted the pine nuts. I also made the pesto and let it rest while I prepped the other parts of the meal, which I think helped meld the flavors. Make sure to use quality parm and OO, in my opinion it makes all the difference in a good pesto. :) I served the pesto over linguine, with an Italian stuffed chicken breast, and a salad. I will definitely be making this again and might try freezing it since my parents always end up with an abundance of basil from their garden. Thanks for a great recipe.
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I made this last night for dinner using some basil that I picked from my moms garden. We...