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Mine had a bitter taste, not sure why as I used sweet basil from my garden. Perhaps it is because I only made the pesto 5 days after I picked it. It was kept in container with lid in fridge?
Hi Kay, did your garlic by any chance have a green core? If so, that green bit can be quite bitter.
Perfect! I can adjust this recipe to my taste. I tried the idea of using some spinach with the basil. Delicious!
Easy recipe with great taste. I really like the punch of the garlic. I like it a lot
Such a pretty color, and the taste was fresh, natural, and delicious. Great way to use up the rest of my basil plants’ leaves before they fall off as temps get too cold outside for them. Thank you, and can’t wait for springtime and more basil in the garden.
It was just perfect. Thank you!!
Excellent recipe. Easy to make. Delicious.
Fabulous. I added half a cube of cream cheese and 1/4 cup of cream
Wonderful! My husband says that ordinarily he wouldn’t even put pesto into his top ten pasta sauces, but he said this one is easily in his top five.
Great [email protected] We have walnut trees so I roasted and used 2x the amount of roasted nuts- delicious!
Hi, how long will it last in the fridge (as the recipe is written)?
Hi, Ann! To be safe, I’d say that pesto lasts for 1 week in the fridge. To save for longer periods, I’d recommend freezing it. Enjoy!
I love this recipe! I used avocado oil instead of olive oil and used fat free Mozzarella cheese! It is so very yummy!
I really like this pesto recipe, so yummy. I like mixing half basil and half baby spinach. I just got done making 6 batches, I froze it in 1 cup portions. I still have fresh basil in my garden, so I’ll be making more of this pesto and also Basil Hummus.
This is a very good recipe! We used the basil from our little balcony garden. We omitted one clove of garlic; 3 cloves make it really garlicky. We also didn’t add any pepper. Once everything was blended, we scooped the pesto into an ice cube tray; one cube is perfect for a bowl of pasta. I know a lot of recipes say to omit the cheese if you are going to freeze the pesto because cheese doesn’t freeze well, but in our case, we haven’t had any problems freezing the pesto with the cheese blended in. It still tastes delicious once thawed! Once frozen, I wrap each cube in Press n’ Seal and then put them in a Ziploc freezer bag. They keep very well using this method.
So much better than store bought pesto and so incredibly easy to make!!!! Putting a dollop on top of my grain bowl. DELICIOUS.
I added a squeeze of lemon to brighten it up. Highly recommend this recipe, you won’t be disappointed.
Delicious! I will make this every time I need to use up my basil! Thanks for the recipe!
I blanched the basil first to keep it bright green and squeezed it out in a tea towel and left out the cheese. It’s delicious!
Very easy and delicious! Makes a good amount. I throw in chopped broccoli for the last 5 minutes as the pasta is boiling, then it’s pesto with broccoli for a substantial meal. Thanks Elise!
Thank you for giving us this great recipe!It is so simple to make, but the flavor is incredible!! Summer isn’t the same without some homemade pesto! Nectar of the gods!!!!
I’m so glad you liked it Laurie!
Made this with basil from the garden, used vegetable oil (not olive), no salt and stirred into spaghetti squash. It was OUTSTANDING!! My sis is diabetic and this is a “pasta” dish she can enjoy!! I’m going to double my garden basil next year so that I can make and freeze for the winter. SO GOOD!!
I needed pesto for my tomato soup and discovered I had none on hand but I did have the ingredients to make it from scratch (first time for me.) I’ll be making this weekly. Thank you!
I’m so glad you liked it Catrice!