Basil Pesto

From: forthefunofit

On Oct 6, 2008

I tried 4 cloves garlic. Very easy to make, and nice but not the best. I plan to use the leftovers in a cold pasta salad. Thank you for posting.

From: Cheryl B.

On Sep 26, 2008

I really liked the freshness that the lemon juice added to this. My husband, for some reason, just can't stand lemon added to food. Well, too bad, because I love it, and when Momma's happy, the whole house is happy! Pasta was the first, obvious option, but as Just Call Me Martha said, on a cracker with a shrimp on top would be wonderful for an appetizer. Love that one! I'll keep making batches as long as my Basil keeps producing. Thanks for a great, simple recipe!

From: Just Call Me Martha

On Oct 10, 2002

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!

From: Llarion

On Oct 9, 2001

Spicy, zingy, bold, yet full of subtle nuance. Incredibly simple to make, and a little goes a LONG way. I tried it with home grown basil on bowties with some diced sundried tomatos, and YUMMMMM.... Lovely color as well!