Basil Pesto Recipe : Food Network Kitchen : Food Network Cranberry Sauce Recipes 4.5 142 I wasn't a huge fan of this recipe. I felt it was lacking the flavor other pestos have and I didn't care for the Pecorino cheese. Danielle M. 2016-12-16T16:32:54Z item not reviewed by moderator and published Added an extra clove and more olive oil and it was pretty good. Anonymous 2016-12-05T01:29:12Z item not reviewed by moderator and published Love this recipe and the fact that it makes a small amount (of course you can double, triple it!). I too added a bit of lemon juice to brighten it up, other than that, I followed the recipe exactly. Vera C. 2016-09-10T14:09:28Z item not reviewed by moderator and published Delicious! I added a little bit lemon juice to lessen the oily taste of olive.

auradee1990 2016-08-07T10:19:19Z item not reviewed by moderator and published Simple Easy Delicious I used fresh basil from my garden, parmesan wow. Anonymous 2016-07-16T16:19:21Z item not reviewed by moderator and published <span>I made this once before and found it to be quite tasty and easy. But I made such a large volume I ended up freezing about 2/3 of it. The fresh portion was excellent, but when I later tried the part I froze, it had changed consistency and was slightly bitter and darker. So this time, planning to make only a half-recipe, I followed the suggestion to blanch the basil first. That reduced the volume of my basil drastically, from 1 cup loosely packed leaves to less than 2 Tablespoons! I adjusted other ingredients down to compensate, but it just didn't turn out well at all. At that volume, I really did need a mortar and pestle, but had none, so I made do with a mallet and plastic wrap. Won't do that again!

It's edible, but only got enough for a very small snack. So for those who have blanched their leaves, did you adjust other ingredients to the smaller volume of basil? And how did you mix it? </span><br /> susanr1212 2016-06-24T18:59:08Z item not reviewed by moderator and published Deliciously easy and basic! And a handsome guy with a great accent walking me thru every step!! Buon Appetito !! Karen L. 2015-10-11T22:46:30Z item not reviewed by moderator and published Delicious and easy lesley.vereen 2015-08-20T03:28:36Z item not reviewed by moderator and published Bitter. Needs a tweak. Anonymous 2015-06-20T03:51:01Z item not reviewed by moderator and published growing lots of basil this year....fresh pesto,can't wait!

Anonymous 2015-06-13T21:25:34Z item not reviewed by moderator and published <p>Mush.</p><p><br /></p> Anonymous 2015-05-18T06:35:10Z item not reviewed by moderator and published There is nothing beautiful about atlantic farm raised salmon!!! This would be great with wild spring chinook FormerLib 2015-04-12T01:54:58Z item not reviewed by moderator and published <div>I have never made pesto and thought it was difficult...I came here to see what to do and found it was so easy! Yummy with my meal I was making. Thank you</div><div><br /></div> Anonymous 2015-03-18T03:27:09Z item not reviewed by moderator and published May I know this recipe can serve how many people? <br /> Grace Wong 2015-03-08T10:04:14Z item not reviewed by moderator and published This recipe is really great.

Seeing some of the other reviews I would like to offer a few suggestions. Always get a good quality olive oil. Unfiltered, Unheated Olive Oil. It's considered raw. It's ok to heat olive oil and won't loose it's taste or go bitter if it's quality. Also, it's important for it to be in a dark bottle so it doesn't go rancid. If Olive Oil is in a clear bottle, there is almost 100% chance that it's rancid. It's so worth it :) Guest 2015-02-09T02:45:53Z item not reviewed by moderator and published Just whipped this up with ingredients I had already. I used walnuts instead of pine nuts and added lemon like other users suggested (reducing the oil). Also I used feta instead of Pecorino which worked well. Definitely on my cooking list from now. Thanks carly.taylor 2015-01-11T11:25:43Z item not reviewed by moderator and published Blanch the basil first, 5 - 10 seconds, and submerse in ice water.

Just pat it dry It stays green green green - I didn't find this method took away any flavor, but it almost seemed sweeter tasting. I also agree that adding the wilted baby spinach is a big plus! merlebleu1803084420 2014-08-29T23:29:33Z item not reviewed by moderator and published Just made pesto to freeze and was horrified at the bitter taste. When I researched why this might be I read that the EVOO will make the product bitter if it is subjected to the food processor. It was suggested that regular OO be used, the darker the better. efensom 2014-08-27T00:24:16Z item not reviewed by moderator and published Great recipe! For more pesto recipes and for inspiration, check out linedahlpoulsen 2014-08-19T05:07:03Z item not reviewed by moderator and published A good start but can be improved. Too much oil for the amount of basil, 1/2 cup is plenty. Most important is the need to add lemon.

It will improve the taste and keep the basil from turning brown. I use the zest and juice of half a lemon. I tried putting oil on top to prevent browning and it never works. I love substituting lemon for the high calorie oil. It still works even after freezing. Donna H. 2014-07-31T21:03:19Z item not reviewed by moderator and published Well, what do you do with the cheese? Bruce Bodner 2014-07-13T22:50:34Z item not reviewed by moderator and published basil, what do to avoid discoloring Guest 2014-07-08T21:44:29Z item not reviewed by moderator and published Delicious. I'm so glad I read the reviews first and reduced the amount of oil to 1/2 cup otherwise it would have been an oily mess. Next time I make it, I'm definitely going to toast the pine nuts beforehand and add a splash of lemon juice.

Ter Holahan 2014-07-06T21:27:51Z item not reviewed by moderator and published SOO FLAVORFUL! Use sunflower seeds instead of pine nuts . if you want to pack in more anit oxidents, steam baby SPINACH, more garlic and puree this first before the other ingredients. Believe me everyone will ask "what is in this pesto that's so GOOD!! Top it over ANGEL HAIR AND CRAB and vola’ delisosio ! Secret_Squirrel 2014-06-26T04:27:08Z item not reviewed by moderator and published I used this as my starting point but changed a couple things... less olive oil say half a cup, no cheese! (healthier) and i have a bag of mixed nuts which includes almonds, walnuts and pine nuts so i just used that and it was great. Next time I will add a squeeze of lemon too. Guest 2014-06-09T19:43:51Z item not reviewed by moderator and published DEFINITELY LOVE THIS PESTO SAUCE!!!

I did not have any pine nuts, so I used walnuts, and it tasted EXTREMELY GOOD! Thank you for the recipe! Kelly Joe 2014-04-14T01:48:17Z item not reviewed by moderator and published It's a great recipe, I make it in big batches and freeze it ! I use parmesan instead of romano Sabrina EF 2014-03-03T20:02:23Z item not reviewed by moderator and published Pretty good although I had to make a few touches.I used sunflower seeds instead of pine nuts and I had to add more garlic and a squirt of lemon juice.Altogether it was pretty good and I would make it again.;-) Guest 2013-12-18T04:44:09Z item not reviewed by moderator and published I love this pesto - it has been a 'go to' recipe for years and is always a crowd pleaser. I do prefer to use significantly less olive oil than is called for and recommend adding it in slowly until the pesto is the consistency you prefer.

Make extra - it's delicious served on grilled chicken breasts as well. youngj1 2013-10-02T16:56:20Z item not reviewed by moderator and published I like to toast the pine nuts before combining all the ingredients. I also like to use asiago cheese instead of pecorino, just for a slightly different flavor. Sometimes I'll go wild and use Parmesan cheese! BTW, once you've made fresh pesto, you'll never go back to buying the preservative filled garbage masquerading as pesto at the groceries! SWJ 2013-09-06T16:53:34Z item not reviewed by moderator and published I've eaten Pesto all summer with this recipe. Simple and yummy! Ttreiger 2013-09-02T21:27:22Z item not reviewed by moderator and published Simple and delicious HolyGuacamole 2013-08-31T20:25:34Z item not reviewed by moderator and published This was so easy and tasty, and open for improvisation.

I added a red pepper I roasted and peeled, and doubled the garlic. I didn't have enough pine nuts but I supplemented with walnuts, which worked just fine. I also blended in the cheese instead of stirring it in, and I didn't measure the oil, I just free-handed to my tasting. Next time I will toast the nuts I use, as the raw nuts have a harsher flavor that I could definitely taste and didn't care for. amyamerling 2013-08-23T14:30:37Z item not reviewed by moderator and published Was good with my home grown basil! We LOVE it! Took advice from other reviews and used less oil. Try it with Monjes De Lontue EVOO and pine nuts! Delicious! Thanks Food Network, you guys rock! dheflin59 2013-08-20T19:45:55Z item not reviewed by moderator and published I took the reviewers advise an cut done the olive oil to 1/2 cup and added just a squeeze of lemon juice. I think it adds a brightness to the thick intense texture and taste. Very good balanced sauce. Janine T.

2013-08-17T14:28:35Z item not reviewed by moderator and published yummy...but next time I will use less oil! Aweome taste..I also add extra GARLIC because I LOVEEEEE garlic: dabkeh 2013-08-17T13:39:12Z item not reviewed by moderator and published I've made this recipe many, many times and we love it, but I always stop at 1/2 cup olive oil as we think it is too oily/soupy, otherwise! PAMELA N. 2013-08-06T14:28:42Z item not reviewed by moderator and published Love it. Can't wait to smear it over a pizza crust, add some of our fresh garden tomatoes, and dollops of mozzarella! sara w. 2013-08-06T12:05:42Z item not reviewed by moderator and published I have a lot of basil in my garden, so I tried this, even though I don't own a food processor. I just kept chopping and chopping with a cleaver.

It worked fine, though it was a little oily, so I just added more leaves and cheese. Came out great. Several people have commented on the amount of oil, which must be a misprint. The recipe calls for 2/3 cup of olive oil, 1/2 cup of cheese and 1/4 cup of pine nuts, yet it says the yield is one cup. How is that possible, especially after you add the basil? Next time, I'll use half a cup of oil. I also wish this site would list the calories, although that may ultimately depress me! Guest 2013-07-31T19:04:02Z item not reviewed by moderator and published Simple goodness! Ina is a master of simple. Also, after reading some reviews, I want to add that washing the basil is a must while drying absolutely is not. With the water that clings to the leaves it thins out the finished product wonderfully. Cheese, like the s&amp;p, should also be added to taste. the Magic Ingredient is... 2013-07-11T23:18:19Z item not reviewed by moderator and published So delicious.

It was amazing. I made it for my family and they ate the whole batch. We spread over toasted crustini with a pasta dish. 0454emily 2013-07-03T08:38:54Z item not reviewed by moderator and published Pine nuts are expensive so I used pumpkin seeds instead &amp; toasted them...I use a little less oil too. Awesome!!!!! alisha39 2013-06-22T00:37:44Z item not reviewed by moderator and published Delicious pesto and sooooo quick! I keep a barrel of basil growing right outside my kitchen door and this recipe will become my staple! Guest 2013-05-27T16:58:26Z item not reviewed by moderator and published Too much olive oil. Not much flavor.

egypt#1 2013-05-11T21:20:59Z item not reviewed by moderator and published Excellent recipe dmj120 2013-02-27T14:15:59Z item not reviewed by moderator and published God bless you all! Excellent and easy pesto sauce. Next time I will reduce the extra-virgin olive oil and add some water to have some balance with the sauce. For me having just extra-virgin olive oil is a little bit heavy. Otherwise, the recipe is just great! Blessings! soniamaria23 2013-02-19T20:53:27Z item not reviewed by moderator and published Delicious and very easy to make. The hardest part is cleaning and drying the basil leaves, which takes time. But once they are ready, the rest is a five-minute operation. res judicata 2013-02-07T20:59:44Z item not reviewed by moderator and published Perfect way to use up all my extra basil. Excellent fresh pesto. Yum.

pupl0ver 2013-01-09T22:20:41Z item not reviewed by moderator and published Such a simple and amazing sauce. fmcdowel 2012-11-09T21:36:11Z item not reviewed by moderator and published Delicious! Quick and easy to make. T B. 2012-11-04T20:11:19Z item not reviewed by moderator and published I made my pesto with CASHEWS!! They are very sweet...I added moistened sundried tomatoes, which have sweetness, extra virgin olive oil, fresh lemon juice, lots of garlic, italian flat leaf parsley, spinach (fresh and the baby bagged leaves, lots of big basil leaves, shredded parm cheese, salt and pepper. DEE-LISH-US!!!!!! sooooooo good. I just love putting my spin on everything professional cooks make---takes everything to a whole new level and everyone loves it. Guest 2012-09-27T19:44:46Z item not reviewed by moderator and published Delicious!

I bought a basil plant today in the supermarket and was excited to make this again! My changes due to what I had on-hand were: walnuts in place of the pine nuts and grated parmesan for the cheese. No bitterness just heavenly! We had it at lunch-time on Giada's Italian Mini Club sandwiches and at dinner-time on Raviolli's... I'm guessing the vampires won't dare mess with us tonght! : Traci's Kitchen 2012-09-17T00:13:13Z item not reviewed by moderator and published Super easy and delicious. It's great to have a go to recipe for basil that can be placed in the freezer. Our CSA gave us an entire basil bush this week. Happily we'll be able to enjoy fresh produce from the farm at a later date using this pesto! pacificacook 2012-08-26T21:47:44Z item not reviewed by moderator and published I've been trying to find a recipe that has the right balance of flavours with as little oil as possible. I really liked this recipe but used just under half a cup of oil.

The extra oil called for would have been way too much. One quarter cup (another recipe would have been too little. By the way, I made one batch with walnuts when I was out of pine nuts - really nice too. For the reviewer who wondered about the bitter aftertaste - choose basil that has NOT flowered yet or only a little. The sweetness of the basil declines as the plant flowers. syldev 2012-08-14T18:55:38Z item not reviewed by moderator and published Yum! I will reduce the oil next time. But great flavor! I put it on toast rounds for an appetizer. Jennifer C. 2012-08-05T22:26:59Z item not reviewed by moderator and published First time making pesto and couldn't believe how easy it was. Tasted great initially and then there was a bitter after taste. Not sure what I could do differently. khirsh 2012-08-02T22:59:41Z item not reviewed by moderator and published Too much olive oil! Cynthia B.

2012-07-18T18:27:44Z item not reviewed by moderator and published I made this pesto tonight with fresh made gnocchi. Instead of using pine nuts I used roasted macadamia nuts. It was the best pesto I have had. cherie3mw 2012-07-15T02:16:23Z item not reviewed by moderator and published So easy to make and such flavor. I will make this again and again as my basil grows. So fresh! weaselat8010 2012-07-08T20:27:20Z item not reviewed by moderator and published I liked the recipe. It was the first time I've made fresh pesto and it turned out pretty good. Maybe toasting the pine nuts would make a difference like some of the other folks said but I didn't do it. (Didn't think of it. I doubled the recipe and still ended up adding a bit more oil but all and all it's great! Also, don't do like I did and forget the salt and pepper at first! Mioshee G.

2012-07-05T20:08:18Z item not reviewed by moderator and published Love this recipe! Just be sure to toast the pine nuts before you add them to the food processor it makes a world of difference! futurechef379 2012-07-05T13:20:11Z item not reviewed by moderator and published yummy! I could just eat this sauce all day with a french baguette. I also tossed it with some spinach pasta and chicken my family Loved it! thanks for sharing this recipe. foodloverfor4 2012-06-29T12:07:11Z item not reviewed by moderator and published I toss this with Bow-Tie pasta. What a fantastic meal. jbosox4ever 2012-06-29T00:58:19Z item not reviewed by moderator and published It was really really good I just added more garlic! piglet102 2012-06-19T12:30:13Z item not reviewed by moderator and published Loved it.

Then I put 1/4 C fresh parsley, 1 t. blk pepper, 1 T. Worchestershire sauce in processor till finely chopped (about 30 sec combined that along with 1 T. PESTO in large resealable plastic bag mixed well then added chicken thighs, squeeze to coat thoroughly and marinate in fridge 1/2 hour then remove thighs and grill for about 15 min. per side (165 degrees. (the rest of the pesto I froze. Happy Summer ! : matiea 2012-06-18T13:42:47Z item not reviewed by moderator and published Very easy to make and my family loves it!!!! Guest 2012-06-18T13:16:37Z item not reviewed by moderator and published So easy and so good! I didn't use the cheese and used 1/2 cup of olive oil total. I spread it on a french loaf with fresh mozzarella and sliced vine tomatoes. Pure heaven.

lrogers611 2012-06-16T14:50:34Z item not reviewed by moderator and published This is such an easy recipe to make, and quick as well. Taste is awesome, to quote my wife "who needs the bread". One minor change. Used pecans, one of the only nuts my wife can eat. Next time I'll use a little less EVOO, and add some lemon juice to take the edge off the EVOO. Basil was right out of the garden and into the FP. Couldn't be any greener. Wild Willy in the Pit 2012-05-02T13:40:19Z item not reviewed by moderator and published Used roasted soy nuts instead of pine nuts. Added juice of 1/2 lemon. Everything else remained the same. Great flavor and consistency. Made enough to freeze 1/2. BlendedTraditions 2012-04-29T15:30:26Z item not reviewed by moderator and published Too much olive oil muddled the flavors.

I used lemon zest and juice from half a lemon to brighten it up. I recommend toasting the nuts to give some more depth to the flavor. The garlic level was just right. Perfect ratings should be reserved for recipes you don't have to change to make perfect. fetad 2012-04-23T00:40:50Z item not reviewed by moderator and published peanuts instead of pine nuts, lemon juice to loosen the pesto paste, 3 cloves of garlic, worth freezing! looking forward to the next batch with the pine nuts. m m. 2012-03-28T18:37:49Z item not reviewed by moderator and published OMG! AHH SOOOOO GOOD! I didn't know what to eat with it first!! Pasta was exquisite! I am going to make a pesto pizza with pepperoni and cheese....yum yum! Poopka 2012-02-18T21:10:18Z item not reviewed by moderator and published This pesto is easy to make and tastes amazing! It look so beautiful and professional.

I actually ran out of oil so I did not put the rest in after the initial measurment and it turned out just as good. I used this on top of salmon and the next day put it in a turkey and cheese panini. I put it in a bowl and put plastic warp on top of it. Enjoy! bernadette p. 2012-01-26T14:04:30Z item not reviewed by moderator and published Great flavor, go easy on the garlic. Im a garlic lover so I thought 2 cloves wasn't enough and upped it to 4 but it was too overpowering. Andrea B. 2012-01-24T21:44:29Z item not reviewed by moderator and published tasty Gail G. 2012-01-11T17:09:49Z item not reviewed by moderator and published it was delish!, i did the recipe exactly, except for one subsitution, i had parmigiano reggiano, did not have the pecorino on hand, but it was great, next time will use the pecorino, 5 stars all anyway!!

loved it. herbie56 2011-11-24T23:44:32Z item not reviewed by moderator and published the single, best pesto to make. I also like to brown the pine nuts before I use them. tummynog 2011-11-19T14:36:16Z item not reviewed by moderator and published Use up that fresh basil! I add the juice of half a lemon to brighten it up. And don't forget to toast your nuts. Ohmylumbago 2011-11-05T12:43:32Z item not reviewed by moderator and published Perfect Pesto! I add the cheese before freezing and seems to work just fine. Kathikay50 2011-09-19T20:10:36Z item not reviewed by moderator and published DA LISH US! I used raw cashews and fresh garlic from the farmer's market as was the basil, organic, unfiltered EVOO and pecorino romano. So Dang Good! Dottie P.

2011-09-15T19:04:16Z item not reviewed by moderator and published Simple to make. Easy. Easy. Easy ... and TASTY! DJ Waldow 2011-09-05T14:29:13Z item not reviewed by moderator and published Lovely! so fresh, so fast, and soooooo easy! My husband even loved it, and he is a "meat and potatoes" kinda guy. Lesli K. 2011-08-12T20:49:05Z item not reviewed by moderator and published I changed it up a little: I had neither pine nuts or Pecorino on hand so I used walnuts and Grana Podano cheese which I love. Denise S. 2011-08-03T19:54:42Z item not reviewed by moderator and published Amazing!!!!! I will never use another recipe. I did add some parmesan when I put a little too much olive oil in. So flavorful! Perfect with pasta for a quick and elegant dinner!

spr3 2011-07-31T00:03:36Z item not reviewed by moderator and published Loved this recipe - I used half the (organic) virgin olive oil, added lfresh lemon juice, toasted the pine nuts and used a three cheese mix (parmesan, romano and asagio) - skipped the salt, as I thought the cheese added enough salt. Saw on Rachel Ray, that she likes to use pistachios and adds another herb to the basil (I think it was dill). Marcia P. 2011-07-29T12:18:26Z item not reviewed by moderator and published This is our new favorite pesto recipe! Thanks for the tips about adding lemon juice and reducing the amount of oil. It's was especially fun to make with the Parmesan we brought back from Italy. Most excellent. Mariah M. 2011-07-22T21:40:01Z item not reviewed by moderator and published It got the job done! I made a great dish with this pesto.

Kimyogi 2011-07-22T16:29:07Z item not reviewed by moderator and published This is SO GOOD! Will be my go-to recipe for pesto from now on. I used 1/2 the amount of oil, toasted walnuts, and added a squeeze of lemon. FABULOUS! ambernicoleb 2011-07-19T15:58:51Z item not reviewed by moderator and published Excellent recipe. Pine nuts were not available (due to the high price) so I used slivered almonds for the first time as a substitute. Just as good as my usual with pignoles. Tammy B. 2011-07-17T21:10:09Z item not reviewed by moderator and published First time I've ever made pesto. This was easy, fresh and tasty. I will make this again. I did try the lemon and liked it very much. Good call on that!! I served it with whole wheat spaghetti noodles.

tneilson 2011-07-16T21:14:18Z item not reviewed by moderator and published Perfect! For those who found the taste a little bitter, don't be afraid to use the kosher salt-I added a little extra and the flavor was perfect. Try it, it works! bakersdozn 2011-07-16T10:23:14Z item not reviewed by moderator and published Very good! Better than the pesto I had in Venice, Italy! Amanda L. 2011-07-10T21:18:19Z item not reviewed by moderator and published I enjoyed this recipe but will cut the olive oil next time. It was way too much. Other than that...delicious! thanks liquidfaith 2011-07-08T06:22:26Z item not reviewed by moderator and published I followed the recipe, except ended up using a bit less olive oil. I used the first 1/2 cup oil called for, but then just topped off the pesto with a thin layer of oil (about 2 T.

after adding the cheese and before covering it to refrigerate. We'll use it today and tomorrow. I found that a 4 oz. package of fresh basil from the market = 2 cups packed basil leaves. Also, 1/4 to 1/2 tsp. of Kosher salt seemed right, along with 1/4 tsp. freshly ground pepper. I love it used many ways, but especially with a sourdough baguette and a glass of wine. jean c. 2011-07-03T08:50:14Z item not reviewed by moderator and published The ratio of ingredients are perfect! I make double batches when my basil is full, freeze it in small containers and use it throughout the year. My family and friends love when it's pesto making time! Rhonda L. 2011-06-25T14:35:51Z item not reviewed by moderator and published I susbstituted walnuts for the pine nuts (that China thing and it was delicious.......freezes well and the freshness taste is not lost Mary Q.

2011-06-10T13:04:00Z item not reviewed by moderator and published PERFECT! Laura L. 2011-05-27T00:29:04Z item not reviewed by moderator and published Easy and delicious! Guest 2011-05-10T20:22:17Z item not reviewed by moderator and published Decent. I adjusted a bit because of what we had from our CSA farmshare - I only had 1 cup of basil, so I used spring garlic (very mild flavor) for the other cup of green. It was tasty, but MUCH tastier after adding the juice of 1 lemon. Add that, and you're golden. Miriam G. 2011-04-26T22:22:37Z item not reviewed by moderator and published Making a Pesto Pasta Salad for dinner tonight... Using this basic pesto recipe, adding some crushed red pepper flakes for some heat and some lemon juice &amp; zest for more flavor + acidity.

Going to use whole wheat corkscrew or bowtie pasta and add in cubed fresh mozzarella and halved grape tomatoes. Tiffany C. 2011-04-25T13:16:49Z item not reviewed by moderator and published I agree with adding some lemon juice Vera C. 2016-09-05T14:00:52Z item not reviewed by moderator and published How long did you blanch it? Some recipes say 15 seconds, which is too long. Blanch it just until it wilts, which is enough time to deactivate the enzymes. I got nearly 1/3 cup packed blanched leaves for 1 cup unblanched. This recipe calls for 2 cups fresh, so I would use 2/3 cups blanched. Since you will have less volume in the processor, you may need to add a portion of the oil with the other ingredients. The amount to add will vary according to how much you are making and how big your processor is. Try starting with half the oil. If you find your garlic isn't getting chopped enough, give it a rough chop before adding. Hope this helps! Janet H.

2016-07-01T02:26:48Z item not reviewed by moderator and published When I prepare pesto for freezing, I leave out the cheese and add it when I thaw the frozen pesto. I prepare the pesto exactly the same except with the omission of the cheese. I freeze mine in ice cube trays with topped with olive oil and plastic wrap. Jeanne S. 2016-07-07T13:04:51Z item not reviewed by moderator and published Add lemon juice Vera C. 2016-09-05T14:01:08Z item not reviewed by moderator and published You're absolutely right. Blanching stops the aging process, it will stay green and not turn dark. You have to blanch all vegetables before you freeze them. cathifrattini 2014-09-03T13:30:10Z item not reviewed by moderator and published Do you use half a lemon and 1/2 cup oil together?

zeldababy 2014-08-21T15:12:46Z item not reviewed by moderator and published Oxidation turns the basil dark. Making sure no air can touch it will keep it green. This means working all the bubbles out of it in your container and wiping the container above the level of the pesto clean before gently spooning (so it doesn't disturb the pesto and mix with it) on enough olive oil to cover it. Then refrigerate. Also, authentic pesto uses raw pine nuts, not too much oil, and is not ground smooth, but rather has a more rustic texture... it is made with a mortar and pestle. Marni Bakst 2014-09-11T20:28:49Z item not reviewed by moderator and published read the recipe again. southerncooks 2014-08-01T02:41:38Z item not reviewed by moderator and published If you add some spinach the pesto won't turn brownish. Kim T.

2014-07-17T00:45:37Z item not reviewed by moderator and published Blanch it first. cathifrattini 2014-09-03T13:30:58Z item not reviewed by moderator and published Is anyone actually reading the recipe? It says use 1/2 cup oil. MommoB 2014-09-06T14:06:04Z item not reviewed by moderator and published Maybe they updated the recipe? Edward N. 2014-09-12T04:54:54Z item not reviewed by moderator and published Yes, I re-read it. The recipe calls for 2/3 cup EVOO. Use 1/2 cup to blend in and use remaining if using immediately OR freezing. So recipe says to use a total of 2/3 cup.

Dee+11 2014-09-23T13:25:45Z item not reviewed by moderator and published it says use 1/2 and then add the remaining 2/3 so are you actually reading the recipe?? corrtnneyyy 2014-10-07T21:38:35Z item not reviewed by moderator and published It only calls for using 1/2 cup of oil. The rest is for topping if freezing it. halcyon 2014-09-23T15:04:40Z item not reviewed by moderator and published It only calls for using 1/2 cup. The rest is for topping if freezing it. halcyon 2014-09-23T15:05:12Z item not reviewed by moderator and published Why are you drying the basil leaves? The recipe calls for fresh. RLane420 2014-08-06T19:18:07Z item not reviewed by moderator and published Wash basil, yes. But no need to let it dry.

I just shake off excess water and use it right away. Dee+11 2014-09-23T13:56:29Z item not reviewed by moderator and published Too much basil. And maybe the basi lost some of its natural sweetness due to age. I fixed that with a bit of sugar to counteract the bitter and a bit of lemon juice, to soften the texture. Mac O'Swaney 2014-04-05T19:16:44Z item not reviewed by moderator and published On TV Protein-Packed Nut Free Hemp Basil Pesto - Two Purple Figs You are here: Home / All Posts / Protein-Packed Nut Free Hemp Basil Pesto Protein-Packed Nut Free Hemp Basil Pesto April 15, 2015 12 0 This protein-packed nut free hemp basil pesto recipe is short for the best basil pesto which as a bonus happens to be nut free and allergy friendly! Fresh basil leaves, hemp seeds, garlic, parmesan cheese and a little lemon juice is all you need with some olive oil to make one of the worlds’ favorite sauces!

Pesto is such a fabulously easy sauce to prepare, and it can be made in endless variations of flavors and used in endless recipes! Today we’re starting off with the basic one, the classic Italian basil pesto that won over the worlds’ palates. I love tossing it with pasta on a busy day, or topping it on grilled meats, or spreading it on my sandwich breads, or mixing it with vinegar and tossing it with my salads. Classically a pesto is a combination of herb or herbs, garlic ( in some cases scallions or shallots), a little lemon ( lime or rarely a type of vinegar), a type of nut ( or a combination of), parmesan cheese ( this may be excluded depending on the flavors) and olive oil ( rarely other oils are used). All ingredients are pulsed together or crushed in a mortar and pestle ( the really really classic way) until smooth and saucy. Each ingredient in every category can be changed for variations and today we’re starting with the nuts. The classic basil pesto relies on pine nuts. In a pesto, nuts are essential because they help emulsify the sauce and they add some good creamy feel to the sauce, not to mention the flavor.

Hemp seeds on the other hand are not a nut, but they add just the same nutty flavour, creaminess and emulsification to the sauce which makes them the perfect candidate. In addition to all that, these seeds are one of the superfoods—they pack protein, I mean pack protein, all the amino acids, omega 6, fibre, iron and many other benefits. I started using them a while ago when my girls started having friends over for playdates and to avoid any nut related allergies while still making them pizzas and spaghettis—I opted for this sauce. Over time, it grew on us and became our favorite basil pesto! Now give this one a try and let me know if you miss the pine nuts at all—enjoy:) As an extra bonus, this protein packed nut free hemp basil pesto is super friendly with gluten free diets, paleo and vegan diets (when the Parmesan is omitted).

So enjoy!:) Protein-Packed Nut Free Hemp Basil Pesto 1½ cups of basil leaves ( not tightly packed) 1 large garlic clove 3 tablespoons of freshly garted Parmesan cheese (omit for vegan diet) juice of ½ a lemon 2 Tablespoons of hemp seeds ¼ teaspoon of salt ( more or less to taste) ⅓ cup of extra virgin olive oil Instructions In a food processor, add all the ingredients except for the olive oil. Pulse a few times until the pesto ingredients are smooth and very minced. Keep the processor running and remove the feed tube at the top of the lid, and stream in the olive oil into the pesto mixture while the machine is still running. Stop the machine when the desired texture of pesto is reached. Store any left over pesto in the fridge for up to 3 weeks.

3.2.2925 Don't Let The Price Of Pine Nuts Keep You From Pesto : The Salt : NPR Don't Let The Price Of Pine Nuts Keep You From Pesto Embed Embed Don't Let The Price Of Pine Nuts Keep You From Pesto Don't Let The Price Of Pine Nuts Keep You From Pesto Embed Embed Julia della Croce says pistachio pesto is an economical — and delicious — alternative when Italian pine nuts can cost up to $120 per pound. Nathan Hoyt/Courtesy of Julia della Croce hide caption toggle caption Nathan Hoyt/Courtesy of Julia della Croce Julia della Croce says pistachio pesto is an economical — and delicious — alternative when Italian pine nuts can cost up to $120 per pound. Nathan Hoyt/Courtesy of Julia della Croce Basil is growing thick and leafy in many backyard gardens throughout the U.S. right now, which means many people are thinking about pesto. It's one of the more basic sauces you can make — in addition to basil, all you need is Parmesan or Romano cheese, a little garlic, some extra virgin olive oil and Italian pine nuts.

But if you've looked for them at the grocery store recently, you know those little Italian nuts sport a big price tag. Hungry bugs and warmer temperatures have severely diminished harvests . Now it's not uncommon to see them selling for $60 to $120 a pound. Julia della Croce , an expert in Italian cooking, says it's a global problem. "Even in Italy, where they're also very expensive, they keep them under lock and key in the shops," she says. "So even the Italians can't afford them." More From Julia della Croce Unraveling The Mystery Of A Grandmother's Lost Ravioli Recipe Asian pine nuts are more available, but even those crops are suffering. They're about half the price of the cheapest Italian pignolis, but della Croce says they are not as flavorful or aromatic. And buyer beware: The Asian-grown nuts are often sold in bulk but go rancid quickly because of their high oil content. Additionally, some consumers have also reported a long-lasting bitter aftertaste from eating them.

If you're feeling ambitious and live in the American West or Southwest, you could collect your own pinyon pine nuts on most public lands that are managed by the Bureau of Land Management. You can harvest up to 25 pounds without a permit — but it's labor intensive, another factor that's driving up the price. Article continues after sponsorship So what's a frugal cook to do if they want to make several batches of pesto? Della Croce turned to pistachios as a colorful — and still nutty — alternative. She shared a recipe for All Things Considered's Found Recipes series. The idea came to her when she was reminiscing about a trip to Sicily. A particular area near Mount Etna grows a lot of pistachios. "Very flavorful, delicious pistachios — and they were in everything," she says. Instead of using pistachios as a wholesale replacement for the pine nuts, she added some almonds and cut the basil with parsley to tone down the sweetness. She topped it all off with some extra virgin olive oil and a little cheese. "I came up with the most delicious pesto," she says.

"In fact, I think I even prefer it to the original, and it's beautiful because the pistachios are green." And when you're only paying $14 a pound for pistachios by comparison, it doesn't hit the pocketbook quite so hard. Recipe: Fusilli With Pistachio Pesto This pesto coats short macaroni cuts best, including fusilli, penne and gemelli. Fusilli are especially suitable because the coils trap the pesto nicely for an excellent ratio of sauce to pasta surface. Mind that when saucing pasta, it is essential to reserve about half a cup of the pasta cooking water before draining; you will need to blend a few tablespoons or possibly more with the pesto to loosen it up for an even coating. Note: If the membrane of the pistachios don't peel off easily after rubbing them with your fingers, blanch them in boiling water for about 1 minute. Drain, shock in cold water, and dry the nuts in a paper towel. Toast them lightly, and when they cool, peel off any skins that haven't come off.

Serves 4 to 6 Pesto 1/2 cup shelled, peeled, unsalted pistachios, plus a handful, roughly chopped, reserved for scattering over each portion 3 tablespoons lightly toasted, blanched almonds 1 packed cup fresh basil leaves 1/2 packed cup fresh flat-leaf parsley leaves 1/2 cup good quality extra-virgin olive oil 1/2 teaspoon sea salt Freshly ground white or black pepper Pasta 1 pound imported Italian fusilli or other pasta mentioned in recipe headnote 2 tablespoons kosher salt 3 tablespoons freshly grated parmigiano-reggiano or grana padano cheese, plus additional for the table In a food processor, combine the pistachios, almonds, basil, parsley, olive oil, salt and pepper. Process, pulsing every few seconds until the mixture is blended but still has a slightly grainy consistency. Take care not to over-grind to avoid a paste-like result. Use a rubber spatula to transfer the pesto to a small mixing bowl. Press plastic wrap directly on the surface of the pesto and chill until you are ready to use it. For best results, use it within several hours of preparing.

If you need to make it far in advance, proceed as above, transfer the pesto to a freezer container and cover with a thin film of olive oil; press plastic wrap directly on the surface and seal the container. When ready to use, thaw and continue with the recipe as below. Bring 5 quarts water to a rolling boil. Add the salt and the pasta at the same time. Cook precisely as indicated on the package directions. Just before draining, set aside 1/2 cup of the pasta cooking water. Drain the pasta; while it is still dripping wet, return it to the pan. Add the pesto and the 3 tablespoons grated cheese, blending well with a wooden spoon and working in a few tablespoons of the reserved cooking water or more, if needed, to loosen up the sauce and coat the pasta evenly. Transfer to individual plates and scatter the chopped pistachios over each. Pass additional grated cheese at the table. Benefits Of Pesto | Benefits Of Benefits Of Pesto • | Benefits of Pesto Pesto refers to an Italian sauce that is produced from basil, pine nuts, hard cheese, olive oil and garlic. It is regarded like a wholesome meal since it comprises of several ingredients.

Pine nuts and basil provide nutrient density, while garlic and olive provide other beneficial compounds. Further down are benefits of pesto intake. 1. Basil Basil is the leafy plant that has a pleasing fragrance and it is the key ingredient used in making pesto. Some people normally use basil for settling upset stomachs. It contains several beneficial minerals and vitamins like beta carotene, iron and vitamins K and A. The basil in pesto has very little calories with no cholesterol. 2. Nutritious food Pesto is an outstanding source of various vitamins, minerals and nutrients required by the body. It continues to be used daily in the Mediterranean region because of its heart enhancing benefits. Aside from offering various nutrients, pesto is also used for enhancing the flavor of different meals. The garlic found in pesto is responsible for its flavor enhancing effects. 3. Proteins The pine nuts present in pesto are high in proteins. They are also good sources of the essential fatty acids. Proteins are vital in the body as they aid in general development and muscle building also. 4. Good fat Even though pesto has a high fat content, most of its calories originate from olive oil, which is a very healthy ingredient.

Actually, olive oil provides monounsaturated fats that contain fewer radicals. Olive oil increases the HDL levels and also lowers inflammation. For active people like body builders and also athletes, pesto consumption is going to supply you lots of energy. However, the pine nuts in pesto have high calories and comprise of high amounts of polyunsaturated fat. High consumption of pesto should be avoided as its high content of calories might cause weight gain. Share this: Fabulous Cilantro Pesto Recipe - Allrecipes.com thedailygourmet 3/26/2006 This may be deserving of a five, but only after some changes are made....what's up w/ the vinegar, walnuts, and cayenne?! Hubby loves cilantro, and so I remade it and I chose to change the reci... MAWAITE 6/16/2004 Wow! This was really good! The only thing I substituted was pine nuts instead of the other nuts. Also the left overs actually tasted better the next day- I think I will make the pesto again...

KSDIENER 6/26/2003 I used this recipe to create a quick and easy appetizer I had at a party a few years ago. Spread one package of cream cheese on a plate and then spread it with the cilantro pesto. Serve with t... E.Florida 9/1/2007 This was great! To adjust to personal taste: I use only 2 cloves of garlic, which was plenty. 1/3 c. of parmesan, 1/2 tsp. black pepper, 1 tbs. lemon juice and, 1/3 c. Brazilian nuts. Awesome p... Jill R. 11/2/2007 I was not expecting much from this, but it was very good! I often buy fresh cilantro to use a small amount for a recipe, and it's frustrating trying to find a way to use up the rest. This is a t... Julie 3/25/2005 Excellent! I added some water as a replacement for half the oil. The flavors were definitely better the second day. I'd recommend preparing the sauce the night before to give the flavors a ch...

MeganM 6/21/2006 We loved this! We used it first as a sauce with grilled chicken breasts, and used the leftovers as a pasta sauce. My husband liked it so much, he called his mother and told her how great it wa... LIANA 7/12/2007 read previous reviews so subbed lemon juice for vinegar. Had pine nuts after making basil pesto, so toasted them & used them instead. Also, used about a 1/4t crushed red pepper instead of cayenn... EmeraldApes28 10/9/2008 This is excellent! I followed the recipe as far as the pesto goes but then decided to add chicken. I cooked the boneless chicken breast with garlic, red onions, and yellow peppers. MMMM! My gues... How to Make Pesto With Any Herb | eHow How to Make Pesto With Any Herb  Email Save While pesto sauce is a delicious Italian classic used for pasta, you can use it in many other different ways. From drizzling on roasted veggies to spreading on sandwiches to dressing salads, pesto is a fresh way of livening up any meal.

Use pesto sauce in your pastas, on your pizzas or as a marinade for chicken or fish. Traditionally made with fresh basil, pine nuts and Parmesan cheese, pesto can be made with a variety of herbs (or leafy greens), nuts and cheeses. Use this recipe for a classic pesto sauce, or get creative with your ingredients using the tips below. (And here's a great way to keep herbs fresh! ) Homemade pesto sauce perks up any meal. (Image: Julia Mueller) Things You'll Need 3 cups tightly packed basil leaves 2/3 cup pine nuts 2/3 cup Parmesan cheese, grated 2/3 cup olive oil Step 1: Mix Dry Ingredients Add the pesto ingredients to a food processor. (Image: Julia Mueller) Add all of the ingredients except for the oil to a food processor. Step 2: Pulse to Chop Pulse until the ingredients are coarsely chopped. (Image: Julia Mueller) Pulse 4 to 5 times until the ingredients are roughly chopped. Step 3: Slowly Add Oil Incorporate the olive oil gradually. (Image: Julia Mueller) Turn on the food processor, and slowly drizzle in the oil through the lid opening. Process to your desired consistency.

You can make the sauce completely smooth or leave it fairly chunky. Step 4: Transfer to a Jar Store pesto for up to 10 days. (Image: Julia Mueller) Pour the pesto sauce into a sealable container, and refrigerate until ready to use. Store in the refrigerator for up to 10 days. You also can freeze it in a sealed container. Tip Now that you have the basics, experiment with a variety of herbs, nuts or seeds, oils and cheeses. Simply use the same portions listed in the original recipe, and combine various ingredients to create your own delicious sauce. For a highly nutritious sauce, you can use leafy greens in combination with your favorite herbs. Herbs: basil, flat-leaf parsley, cilantro, sage, mint, tarragon. Leafy greens: kale, spinach, arugula. Note: If making pesto with kale, incorporate an herb such as basil or parsley for best result. Cheeses: Parmesan, Gruyere, aged white cheddar, Asiago. Nuts and seeds: pine nuts, raw walnuts, raw cashews, roasted almonds, pecans, pumpkin seeds, sunflower seeds.

Oils: Extra virgin olive oil, avocado oil, almond oil, grapeseed oil, pumpkin oil. Parsley, basil and cilantro all make a tasty pesto sauce. (Image: Julia Mueller) How to Keep Herb Fresh Old, wilted herbs just aren't cute. Or tasty. Or appealing. Here's how to keep them fresh... Promoted By Zergnet PESTO RECIPE Italian Pesto Recipe Collection The pesto recipe my Dad used to make was a traditional homemade pesto Genovese. I remember going to visit my Father one summer and I asked him "Dad will you make me a homemade pesto to take home?" That was all I had to say. He rushed me out the door to get the ingredients. We spent half the day shopping in several different stores to buy the perfect olive oil, then off to another store to buy the best parmigiano and delicate little pine nuts, then running to the vegetable market to buy bunches of bright green, aromatic fresh basil. I remember him taking time chopping the basil, pine nuts and garlic to the perfect consistency by hand. Chopping and mixing for hours. You could smell it throughout the house.

Of course I was right there next to him helping in the kitchen. My favorite spot growing up. "Is this chopped enough Dad?" I would ask. "Notta yet. A littla bita more" he would reply, and yes he really talked like that. We spent a good part of the afternoon that day chopping basil and pine nuts for the jar of pesto he and I were making. He was relentless when it came to cooking. He would tell me about the days growing up and how his Mama would spend hours in the kitchen (of course she had 14 kids to feed so I'm sure it was an all day event just cooking dinner) and when you made pesto it was never with a chopping knife. The word pesto derives from the Italian verb pestare, to pound. Traditionally they crushed the basil with a mortar and pestle to release the aroma and essential oils and to get the true flavor of the pesto recipe. In Cinque Terre, an area along the Northern coast near Geneova, pesto sauce is traditionally served with Trofie pasta. Pronounced trof-ehhh. Pesto is also used in Italian soup recipes such as, Minestrone soup. Another Northern Italian favorite.

But the big question on everybody's lips regarding pesto sauce is which nuts do you use? Well, in a nut shell, that is completely up to you and your taste. My Father only used pine nuts in his homemade pesto. It is the custom in most Northern areas of Italy. But Walnut Pesto , I'm told is the typical pesto you'll find in Argentina. By the way, there is a large population of Italians living in Buenos Aires. There are so many pesto recipes to choose from: Almond Pesto Recipe Top Five Ways to Use Delicious Pesto By Linda Larsen Updated November 16, 2016. Purchased pesto is one of the best convenience foods on the market. It's made of basil leaves, olive oil, Parmesan cheese, garlic, and pine nuts; that's all. It can be used in so many ways and can dress up a recipe in seconds. You can make your own pesto and freeze it; keep it in the freezer for these last-minute tricks. If you buy pesto pre-made from the store, be sure to stir it before you use it in these recipes and ideas. As it sits, the oil can separate out of the mixture.

Enjoy these easy and delicious ideas and recipes to use this flavorful condiment. And when you think about other ways to use this wonderful condiment, be sure to write it down so you can replicate it the next time you get a craving. Chicken Pesto in Puff Pastry. Linda Larsen 1. Spread It! Pesto is delicious as a sandwich spread and as a layer in any appetizer dip. It's particularly good in open-faced sandwiches. You can also spread it on any thin cut of meat or fish, then coat with bread crumbs and quickly saute.

Question: Which nut or seed is used in the Italian sauce pesto?
Answer: Pine