Lemon juice does not belong in pesto.
Very easy, good, and tasty Pesto. The key is a good Food Processor.
This was delicious! Went a bit lighter on the cheese and used walnuts. Great!
Love this recipe. I always make extra and freeze in ice cube trays then store the cubes in a freezer bag in the freezer to enjoy all winter long.
No one in my family liked.
Very easy to make with easy ingredients. Unfortunately, the cheese took over the entire taste, and even though I used only a 1/4 tsp of salt, it was still way too salty. I will try next time with 1/2 cup of parmesan cheese and no salt at all.
My first time making pesto and it was a success! I omitted the salt altogether and found it to be fine; the cheese gives it plenty of salt. I also used minced garlic from a jar for convenience. The pesto is a bright green but needs to be covered with olive oil to prevent discoloration if it is not used immediately.
This is a delicious pesto! I used less salt the second time I made it. Also, I used almonds instead of pine nuts and a little lighter on the garlic. Great results!!!
I panicked tonight when I couldn't find this recipe which I had torn from the June '11 issue of Southern Living. My son was coming for a visit and he loves it on all sandwiches--and I always send it home with him. Not to mention how wonderful it is on pasta and caprese! Thank goodness for southernliving.com.
This is a very easy and delicious pesto recipe. I used it in orzo as a side dish and used the leftovers with a little olive oil drizzled over the top and pine nuts as a spread on italian bread.