97 Reviews of Basil Pesto

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!

From: Leggy Peggy

On Feb 12, 2008

A fantastic pesto recipe. I have made this three times in two weeks — using 4-5 cloves of garlic depending on the size of the cloves. It freezes beautifully. I pack the basil leaves tightly and have found that the 1 1/2 cups weighs 90 grams (or 3 ounces). Thanks for a real winner.

From: Helen Robinson

On Aug 16, 2002

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

From: deb k

On Oct 12, 2002

First time I have made my own pesto and it came out great! Spread it on slices of french bread, topped with sliced roma's and mozzeralla cheese and popped under the broiler. My husband said I can make this every night for him.

From: incdeb

On Nov 14, 2004

This is very flavourful and delicious. I froze it into ice-cube trays, then transferred them to a ziploc bag for storage. It's really good on homemade pizza (along with or replacing the tomato paste).

From: - Carla -

On Sep 18, 2005

This turned out wonderfully! For this recipe I harvested our precious Opal Basil from the herb garden. I used 5 cloves of garlic, freshly grated Parmesan cheese and the juice of one lemon. Using a silicone mini muffin mold, I placed roughly 1 tablespoon of pesto in each mold for freezing - this equaled 12 perfect pesto ice cubes - enough to last us for most of the winter. Great recipe - absolutely delicious! Thanks for posting

From: s'kat

On Jul 7, 2002

The lemon is a nice addition to the pesto... zingy and bright, this fresh sandwich add-on really 'made' the sandwich (I was having a tomato sandwich). Great, thank you!

From: Little Italy

On Jun 16, 2006

I used Tofu instead of parmesan cheese. (My mom is very sensitive to a lot of foods) It was WONDERFUL!! I will be making this again...it deserves 10 stars!

From: TLashier

On Sep 15, 2006

This is a good basil pesto, but watch the lemon - it can overpower the flavor; next time I will cut back slightly. I threw the pesto on spinach fetticini, tossed in a tomato and chopped chicken breasts, then topped it with toasted pine nuts and fresh basil. It was excellent and easy! I froze the extra pesto for later use.