I found that the weights and the capacities did not quite match up. I used the capacity measurements for the cheese and the basil, which I think is why mine ended up with a little too much garlic for my taste. Now that I know, I'll improvise. However, with the blend of flavors on the butternut squash pesto pizza, the garlic didn't seem so overpowering. I'll make it again and tweak the garlic a bit.
4 cups of basil is not 4 ounces in weight. This recipe makes sense only if you use the cup measurements.Usually I toast nuts before putting them in pesto, and while this is good, there's something of a raw nut taste that I don't prefer. Still, it's not bad and was a great addition to pasta..
This is a great, delicious way to use your basil from your garden. When I made it, I used two extra large cloves of garlic, but everything else exactly like the recipe and it turned out really well. I highly recommend it!
Fantastic fresh pesto. Used on Pesto Pizza with Butternut Squash, where it worked perfectly. I doubled the garlic, as I do with most recipes, and it was great. Found a great 4 oz. package of fresh basil at Whole Foods, which was perfect for making this recipe before my herbs have grown.
I must confess that I used dried basil to make this, as my little herb garden did not have 4 cups of fresh basil to spare. I added 1 cup (the math actually worked out to more) and it was quite dry and crumbly, so I added one more tbsp oil, 1/2 tsp. powdered lecithin (an emulsifier) and 2 tbsps. water. I agree that it is quite potent, but should do nicely for a variety of recipes. I used some of it immediately for CL Chicken, Red Grape and Pesto Pizza.