Editors' Pick
Basil Pesto
photo by Jonathan Melendez
- Ready In:
- 10mins
- Ingredients:
- 6
- Serves:
-
3-4
ingredients
- 1 1⁄2 cups basil
- 2 -5 garlic cloves
- 1⁄4 cup pine nuts
- 1⁄4 cup grated parmesan cheese
- 1⁄8 cup lemon juice
- 1⁄8 cup olive oil
directions
- Mix everything together in food processor except the oil and lemon.
- Once everything is mixed well, drizzle with lemon and oil.
- Mix until well blended.
- Serve on pasta or just about anything that needs a pick me up.
- Will keep in refrigerator for 2-3 days.
- Enjoy!
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Tasted pesto only once at the Macaroni Grill and it was so bland I did not order it ever again. A few months ago I started growing a basil plant, now I have 3 and they were taking over the house so I decided to try your pesto. It is so delicious my husband and I could not stop eating it right out of the food processor! I think it's the addition of lemon that gives it the zing. Thanks
-
We too ate spoonfuls right out of the food processor! I froze one batch thinking that I would use it in the winter. However, I have already been into it (a week later) and I can say that it freezes and thaws well. We stir-fried some zucchini and red peppers and added the pesto and it was great. Have also used it on pasta with chicken - also great. This pesto is thick enough that you could even put a little bit on a cracker and top with a small shrimp as a colourful addition to an appetizer platter. Thanks Bonnie!
see 142 more reviews
Tweaks
-
Pine nuts are very expensive. Here are a few substitutes I found on the internet - walnuts, almonds (toasted with no skin), cashew (halves and pieces are the least expensive) pistachios (are supposed to be the best) and sunflower seeds if you have allergies to nuts. Toasting any nut will make it taste better. Hope this helps anyone who finds pine nuts cost prohibitive.
see 12 more tweaks
RECIPE SUBMITTED BY
Bonnie Traynor
Clearwater, Florida