I had fresh basil from the farmers market, parmesan from the speciality cheese shop and olive oil from a local artisan. yeah, no, i did not feel this recipe at all. i added extra garlic, still doesn't taste right. maybe i should have used more basic ingredients- perhaps the flavors of the speciality stuff didn't quite add up?

Very thick & rich. Use good parmesan cheese for the best flavor. I had to add some water while mixing in blender because it was too thick to mix. I divided the sauce in few zip lock bags, put them in freezer, and thaw each bag for an individual meal. The sauce never changed color like others said.

I just made this recipe with frozen pumpkin tortellini. The pesto was out of this world!!!! It took maybe 3 minutes to prep & blend. Wonderful! Thanks so much for posting this.

Simply perfect!

So delicious, so sweet - pesto perfection - don't change a thing!

Fantastic pesto! I used cashews since I didn't have pine nuts and 2 cloves of garlic instead of 4. I also added the parsley, and a bit of sea salt. I tossed the pesto with penne pasta, sun dried tomoatoes, and grilled chicken. All I can say is YUM! Thanks Valerie!

Wow, I couldn't believe the difference between homemade pesto and the store-bought kind! They are two completely different animals, and this recipe is terrific. I omitted the parsley but added a bit of kosher salt and pepper. Toast the pinenuts dry in a skillet first for even more flavor, and use real parmesan cheese (never the stuff in the green-lidded container). CHRISSME's suggestion for freezing with a bit of olive oil on top was great. This makes a super-quick side dish when added to pasta, with or without a bit of heavy cream.

I'm not much into pesto but I made this recipe because my wife loves pesto. It turned out very good. I halved the recipe and was enough for 8 ounces of linguini plus a pair of cooked chicken breasts cut up into cubes. The pesto was smooth and not runny at all. Will probably become a staple for us.

This is an easy and flavorful pesto. I eye balled the olive oil and think I used less than what the recipe said. I also added salt and pepper. Yummy!!!

This is an excellent pesto. I make it using just enough olive oil (maybe 1/4 cup) so that it will blend in the blender. This produces a pesto 'paste'. I scoop it out with a 1/4 cup measure and put it in mounds on a parchment lined cookie sheet. Put that in the freezer; once frozen, simply pop them off and put all in a freezer zip-lock bag and you can have pesto quickly, whenever you like. (I don't use the parsley.) This is great in the sun-dried tomato, pesto, tuna salad recipe on this site.

I toasted some almonds in place of the pine nuts and added lemon juice per the suggestion of IMVINTAGE (whose photo of the recipe is what attracted me to it!)This was quite delicious over Really Creamy Fettuccine Alfredo, from this website, and spread on some garlic toast--double whammy!

I took this pesto into work to share with co-workers. I've never had more request for recipes. Everyone was raving about this pesto. They were shocked when I told them how easy it is. This recipe makes a pesto consistency perfect for spreads, nice and thick. For pasta pesto you will want to increase your olive oil. Pesto is expensive, but if you have a farmers market by your house, you can usually find bulk pesto for super cheap. This recipe is a keeper for sure!!!!

we love this recipe for pesto - it keeps for several weeks in the fridg.

This is awesome pesto! I didn't really measure anything, I just eyeballed all the ingrediants until it looked right. I used it to spread on rolls for chicken sandwiches, but I'm eager to try this over hot pasta as well.

A perfect balance of flavor! I did have to add a bit more olive oil- a few tablespoons to get a good consistency.

I use slightly more nuts (1/3 cup), 5 cloves of garlic, and along with the other ingredients the recipe calls for I add the juice from 1/2 lemon. A must is to add salt (I prefer kosher) and a liberal amount of fresh ground pepper.

Quick easy and healthy... what more could you want in a recipe??? i used a little less cheese than it called for. My picky picky family loved it! we put it on wheat pasta and sprinkled more cheese on top(son loves cheese so he had to see that it was on there)

Definitely start off small, then gradually add more ingredients to your tasting. I used 1 tablespoon olive oil and I kept adding a bunch of chicken broth to make it smoother + healthier.

As written, I did NOT like this particular recipe for pesto. I personally prefer a basil taste as opposed to an overwhelming garlic taste for pesto. (and I only used 3 cloves instead of 4) If I made this again, it would be with more oil, 1 clove of garlic, and salt.

This was pretty good, but I think next time I'd try adding a little lemon juice and salt per other reviews. To prevent it from turning brown while storing in the fridge, press plastic wrap on the surface.