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I have made this several times now and it has turned into a craved family favourite in our house. On the menu tonight with bbq piri piri pork tenderloin.
Can I make basil pesto without the garlic? Is there something else I should substitute?
You can skip the garlic–are you out of it? Classic basil pesto just won’t taste the same without fresh garlic. Give it a try and see what you think, though. You can always freeze the batch and add mashed garlic later, when you that it.
So simple and easy, a great way to use up the tons of basil that I grow. The whole family loves it!
Easy enough to make with my 13 year old son. The family loved it.
Absolutely exquisite! Easy to make,! It was a hit in our family gathering. Thank for sharing!
Delicious recipe, mine came out VERY garlicky so next time I will use less garlic, maybe just two cloves.
Easy, quick, delicious! This is my favorite go to. With time saving packaged shredded Parmesan, jarred garlic plus pine nuts to add to the basil I grow in my window, I always have a quick dinner on hand. Spread on fresh Italian bread with a light broth soup tonight, tossed into pasta tomorrow, drizzled over fresh mozzarella and tomato slices for a Caprese dinner the next… and I’ll still want more. Absolutely love this recipe.
This recipe was super easy, and absolutely delicious. I did swap 1/4 cup of basil for baby spinach and it was a perfect blend!
This was easy and fast to make and was simply delicious! Excellent recipe. We had it with rigatoni.
Looks great. Can you freeze it
Yes, Laura, you can! Here’s what Elise does: “If you want to freeze the pesto you make, omit the cheese (it doesn’t freeze well). Line an ice cube tray with plastic wrap, and fill each pocket with the pesto. Freeze and then remove from the ice tray and store in a freezer bag. When you want to use, defrost and add in grated Parmesan or Romano.”
This is the best pesto we’ve made yet!
I’ve always wanted to make my own Pesto, but never took the time. This year we have so much basil in our garden I decided to go for it. Easy prep and it was done in no time. It is so good!! Why did I wait so long?
In a word … AMAZING. I toasted my pine nuts.
It is a family favorite !! Bought 2 huge basil plants and made about 10 batches of pesto, I can’t make it fast enough !! thanks again for this delicious recipe
Made this. Loved it. Question- how long will it last in the fridge.
Hi Tammy, great question! The top part tends to get rather dark in the fridge, that’s just basil oxidizing. If you store it for any length of time you might want to add some extra extra virgin olive oil to sit on top. It can easily last 5 days in the fridge. You can also freeze it.
If you put it in airtight containers it freezes beautifully.
I don’t know how I miss the part of not putting the cheese if planning of freezing. So it’s in the freezer for couple of days ago now. Please tell it’s ok? I love the recipe so much!! Plan to make more soon. Trying walnuts this time. Thank you again for this awesome pesto recipe!!
It’s ok for a short time. Don’t leave it in too long.
We freeze pesto made with parmigiano reggiano in mason jars for up to a year and haven’t noticed any issues – intense pesto flavor.
It was easy and fast. At the end I added a squirt of lemon juice. Great for a summer or winter dish. In summer you could make a cold pasta salad and winter make hot pasta✅
This was a good base recipe but I found that the flavor was a bit flat as written. I added the juice from half a lemon and that really made it pop! I don’t have a food processor or regular blender so I used a handheld immersion blender and that worked just fine.
Great all needed information, and not too long, thanks Elise.
Wonderful William! I’m so glad you liked it.