Comments on: Basil Pesto

By: agalentine

agalentine — Wed, 21 Sep 2011 00:04:49 +0000

This was my first attempt at pesto and it came out perfectly. I have a mini food processor so I adjusted the amounts down a little but probably didn’t need to as it whipped it up fine. I used this for A Cozy Kitchen’s Fried Mozzarella Caprese Salad. Delicious.

By: colleenjoy

colleenjoy — Sun, 29 May 2011 01:53:08 +0000

This is a great recipe! I followed the directions exactly. I sent my mom the link to this recipe and she loved it too!

By: mammacubed

mammacubed — Tue, 01 Feb 2011 06:28:07 +0000

I followed the recipe exactly and it is scrumptious. I’d never toasted the garlic before and it’s fabulous this way. Even with the toasting – it’s quick and easy; I was eating it by the spoonful before dinner!

By: srains

srains — Sun, 09 Jan 2011 00:07:52 +0000

This was AWESOME! This much could work for 12 oz. of pasta (we had it with fettucine which was delish). I made a small amount of alfredo to go alongside the pesto.

Slight modifications: I used pre-minced garlic in place of real garlic cloves and it worked great. Also, went along with the comments from 1st reviewer and didn’t bruise the basil, and it still turned out delish.

Enjoy!

By: saffron

saffron — Sun, 22 Aug 2010 16:26:28 +0000

Hi,
I have never made pesto before, partly b/c of the amount and my not having a large FP. I have a mini one that can hold 2 cups, so I made this pesto today.

The only change I made, was I didn’t bruise the basil leaves ahead of time. I feel like the FP bruises it enough while processing it.

I loved the idea of roasting the garlic in the skillet though and was suprised how much it cooked through in such a short time on the stove.

Anyway, the flavor is fabulous and thanks for posting the recipe.

BTW, I freeze mine in 3 tablespoon incriments, for when I made PW Pesto & fresh tomato pizza. It’s my favorite pizza and having the pesto frozen makes it a snap to make when I come home from work after a long day!