Traditional basil pesto from Pestos, Tapenades & Spreads: 40 Simple Recipes for Delicious Toppings, Sauces, & Dips by Stacey Printz

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anightowl on October 31, 2016

    This is a great basic basil pesto recipe, BUT I would recommend NOT adding all of the cheese suggested until you taste it. I made this recipe using a different brand and finer shred of Parmesan than I usually do, and this time the pesto came out very heavy, and the only thing I could taste was cheese. I was able to fix it by doubling the basil, adding 50% more pine nuts and a bit of garlic, but next time I will add half the suggested cheese, blend and taste before I add more.

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