Reviews (1)
Add Rating & Review
109 Ratings
5 star values:
16
4 star values:
12
3 star values:
48
2 star values:
22
1 star values:
11
Martha Stewart Member
Rating: 3 stars
10/12/2012
I made this just the way it's stated in the recipe. Its good just on the more of a paste side. so I then did a variation I put more olive oil , half of a lime juice and 2 tbs of white vinegar. It is awsome for pasta, for dipping bread, as a sandwich dressing, you name it its awsome! also I frozen half of it in small containers with some olive oil on top so it would freeze just right.
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Gallery
Read the full recipe after the video.
Recipe Summary
prep: 5 mins
total: 5 mins
Yield: Makes 3/4 cup
med105604_0610_pesto.jpg
Ingredients
Ingredient Checklist
Coarse salt and ground pepper
1 garlic clove, peeled
1/4 cup toasted pine nuts
3 cups packed fresh basil leaves (2 1/4 ounces)
1/2 cup extra-virgin olive oil
1/4 cup freshly grated Parmesan
Cook's Notes
You can substitute walnuts or pecans for the pine nuts. You can also replace half the basil with arugula or parsley. Or try cilantro along with pumpkin seeds. To store: Place pesto in an airtight container with plastic wrap pressed against the surface so it doesn’t oxidize and turn brown. Refrigerate, up to 2 days. Freeze up to 3 months (thaw before using).
Gallery
Read the full recipe after the video.
Recipe Summary
prep: 5 mins
total: 5 mins
Yield: Makes 3/4 cup
med105604_0610_pesto.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
prep: 5 mins
total: 5 mins
Yield: Makes 3/4 cup
Recipe Summary
prep: 5 mins
total: 5 mins
Yield: Makes 3/4 cup
prep: 5 mins
total: 5 mins
prep:
5 mins
total:
Yield: Makes 3/4 cup
Makes 3/4 cup
med105604_0610_pesto.jpg
med105604_0610_pesto.jpg
Ingredients
Ingredients
- Coarse salt and ground pepper
- 1 garlic clove, peeled
- 1/4 cup toasted pine nuts
- 3 cups packed fresh basil leaves (2 1/4 ounces)
- 1/2 cup extra-virgin olive oil
- 1/4 cup freshly grated Parmesan
Directions
On a cutting board, sprinkle 1/4 teaspoon salt over garlic and roughly chop. Using a flat side of the knife blade, crush mixture into a thick paste. Add to a food processor with pine nuts, basil, and 1 tablespoon oil. Pulse until ingredients are finely chopped. With machine running, add remaining oil in a slow, steady stream. Add Parmesan and pulse to combine. Season with salt and pepper.
Cook's Notes
You can substitute walnuts or pecans for the pine nuts. You can also replace half the basil with arugula or parsley. Or try cilantro along with pumpkin seeds. To store: Place pesto in an airtight container with plastic wrap pressed against the surface so it doesn’t oxidize and turn brown. Refrigerate, up to 2 days. Freeze up to 3 months (thaw before using).
Cook’s Notes
You can substitute walnuts or pecans for the pine nuts. You can also replace half the basil with arugula or parsley. Or try cilantro along with pumpkin seeds. To store: Place pesto in an airtight container with plastic wrap pressed against the surface so it doesn’t oxidize and turn brown. Refrigerate, up to 2 days. Freeze up to 3 months (thaw before using).
Reviews (1)
Add Rating & Review
109 Ratings
5 star values:
16
4 star values:
12
3 star values:
48
2 star values:
22
1 star values:
11
Martha Stewart Member
Rating: 3 stars
10/12/2012
I made this just the way it's stated in the recipe. Its good just on the more of a paste side. so I then did a variation I put more olive oil , half of a lime juice and 2 tbs of white vinegar. It is awsome for pasta, for dipping bread, as a sandwich dressing, you name it its awsome! also I frozen half of it in small containers with some olive oil on top so it would freeze just right.
Reviews (1)
Add Rating & Review
109 Ratings
5 star values:
16
4 star values:
12
3 star values:
48
2 star values:
22
1 star values:
11
Add Rating & Review
109 Ratings
5 star values:
16
4 star values:
12
3 star values:
48
2 star values:
22
1 star values:
11
109 Ratings
5 star values:
16
4 star values:
12
3 star values:
48
2 star values:
22
1 star values:
11
109 Ratings
5 star values:
16
4 star values:
12
3 star values:
48
2 star values:
22
1 star values:
11
- 5 star values:
- 16
- 4 star values:
- 12
- 3 star values:
- 48
- 2 star values:
- 22
- 1 star values:
- 11
Martha Stewart Member
Rating: 3 stars
10/12/2012
I made this just the way it's stated in the recipe. Its good just on the more of a paste side. so I then did a variation I put more olive oil , half of a lime juice and 2 tbs of white vinegar. It is awsome for pasta, for dipping bread, as a sandwich dressing, you name it its awsome! also I frozen half of it in small containers with some olive oil on top so it would freeze just right.
Martha Stewart Member
Rating: 3 stars
10/12/2012
I made this just the way it's stated in the recipe. Its good just on the more of a paste side. so I then did a variation I put more olive oil , half of a lime juice and 2 tbs of white vinegar. It is awsome for pasta, for dipping bread, as a sandwich dressing, you name it its awsome! also I frozen half of it in small containers with some olive oil on top so it would freeze just right.
Rating: 3 stars
All Reviews for Basic Basil Pesto
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Basic Basil Pesto
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
