Joan's Pesto3 Reviews
- Prep: 20 min
- Ready In: 20 min
“The difference between good pesto and great pesto is always using the highest quality ingredients – especially the olive oil and Parmesan cheese. Make sure basil is well coated with lemon juice and olive oil or the basil sprigs will turn black. Try drizzling on a little olive oil on the surface of the pesto to create an air barrier, if you won't be serving immediately.” - by Katy's Kitchen
Original recipe yields 6 servings
- Blend the 1/2 cup olive oil, the lemon juice, garlic, basil leaves, walnuts, and Parmesan cheese in a food processor until all ingredients are integrated. With the processor running, slowly drizzle 1 cup olive oil into the mixture until the mixture becomes a thick, slightly textured paste.
Amount Per Serving (6 total)
- 700 cal
- 72.8 g
- 6.4 g
Based on a 2,000 calorie diet
Reviews (3)Rate This Recipe
"The lemon is a delicious idea; very springy! Came out way too oily, however. I had to add 2 more cups of basil to taste it at all. Has a nice, bright color...." See more"
"I would give this 5 stars, but as written, the basil to olive oil ratio is way off. I probably used close to 4 cups packed basil leaves, and maybe half the evoo. I also added a pinch of red pepper f..." See morelake. Froze half this batch for this winter when we need a pesto fix. The color of this sauce is just verdant green!!"
"This was beautiful! My boyfriend doesn't even like pesto sauces and he just can't get enough of it! For the olive oil, I didn't use a measuring cup except for the first 1/2 cup, after that, I just dr..." See moreizzled it in until it looked just right. Also added a touch of Cyanne Pepper to it for a bit of zing with the lemon juice. So tasty!"
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