This paste is great for putting on or in meat and pastas, or with cottage cheese in stuffed pasta shells.
I love this! This is now my favorite pesto recipe to put up for the year. To keep pesto; freeze in an ice cube tray, then pop out and store in a ziplock bag in the freezer. Each ice cube is about an 1/4 cup. This is fantastic for my grilled pesto chicken. - 31 Aug 2006 (Review from Allrecipes USA and Canada)
I had a ton of basil that I needed to use up. It doesn't tolerate cold at all, so it's streching it to keep it into October in Minnesota. I was struggling to choose a recipe, so I decided to try three different pesto recipes from this site. In A-typical allrecipes fashion I actually stuck exactly to each recipe so that we could truly judge them fairly. The recipes were Easy Pesto by Rebecca Jane Thompson, Pesto Sauce by Sara, and Simple Garlic and Basil Pesto by FuzzyGreenMonkey. My favorite was Easy Pesto. It had a nice nutty flavor because of the toasted almonds. It's also nice if you don't have much basil on hand because it uses half as much as the other recipes. My husband liked Simple Garlic and Basil Pesto the best, it was my close second. The parmesan cheese and pine nuts really make that recipe. We both agreed that by far our least favorite was Pesto Sauce. It was very bland compared to the other two. I would attribute that to the 1 1/2 cups of walnuts. I would not recommend that recipe at all. It was a fun experiment and the other two recipes will go into my permanant file. - 14 Oct 2007 (Review from Allrecipes USA and Canada)
Ditch the chilli power, it just takes away from the flavor. Toast your pine nuts first, then chop them all in your food processer a bit, but not too much as you want texture. I somtimes use walnuts instead of pine nuts, also never use brazil nuts. Can't tell the difference. Most any type of hard oily nut will work. - 06 Jul 2006 (Review from Allrecipes USA and Canada)