Classic ingredients, easy method.
3 small changes transform this into a superior pesto recipe. 1: Use half the salt 2: Add 1 Tbsp fresh lemon juice, or to taste. It brightens the entire concoction. 3: Toast your pine nuts.Very good base recipe but i made a few modifications to suit my preferences and next time I would use less garlic.
My modifications: I used less salt and used sea salt and only used half of the olive oil called for. I would have loved it if the garlic hadn't been so strong. I think two large or three small cloves might be a better ratio.Unfortunately I made this on the fly without having time to read the reviews which mostly advise 1/2 the salt, and to use coarse, not table grain salt. I made it exactly as listed and it's utterly inedible because it's so salty. I can't serve this to anyone else, and it's too salty to even eat because I feel guilty for having wasted money on fresh basil and pine nuts.I made this recipe with the following modifications: 2 cloves garlic/dropped in boiling water for 1 minute, 1/2 the recommended salt - used Kosher salt, pine nuts/toasted, about 1/2 or a bit more oil, juice of 1/2 lemon. Definitely would make againTotally yummy. I used toasted walnuts to sub for the pine nuts, and mixed the pesto w/pasta with sauteed zucchini, fresh mozzarella and fresh tomatoes.Delicious. I thought it came out a quite salty though, so I'd cut the salt by half and gradually add more if needed. I also added a few squeezes of lime juice and I felt that balanced out the oil and added a little brightness to the pesto.Easy and delicious. I love garlic but this was a little too strong for me. "3 large garlic cloves" is subjective and depends on the garlic . Next time will try just 2 cloves.This is my go to pesto recipe. Good with pine nuts or walnuts, though I find the pine nut version to be richer and creamier. Sometimes I spike mine with a little crushed red pepper flakes to spice it up. As others have suggested I added a bit of lemon juice, and cut back slightly on the salt and oil.Easy Pesto recipe. I made it exactly as written and it won over my finicky 13 year daughter. She now asks for it once a week with TortelliniVery nice, simple pesto recipe. I sometimes sub walnuts b/c pine nuts can be pricey - still great. Mix it up, toss with pasta & be delighted.
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