Comments on: How to Make Pesto

By: Cookie and Kate

Cookie and Kate — Sun, 29 Jun 2025 23:21:18 +0000

In reply to Amy Kratchman. Hi Amy, you can roast garlic before if you are sensitive to it. That yields a more mild flavor. You can also omit if it is not to your taste, or try shallots.

By: Cookie and Kate

Cookie and Kate — Sun, 29 Jun 2025 23:20:32 +0000

In reply to Donna. Hi Donna, yes, you can, it will lend a slightly different flavor that sweet Italian basil but will still be tasty!

By: Donna

Donna — Wed, 25 Jun 2025 23:16:47 +0000

Can you use Thai Basil?

By: Amy Kratchman

Amy Kratchman — Wed, 25 Jun 2025 19:34:37 +0000

I’m very sensitive to garlic. What would you substitute as I used to love pesto and haven’t eaten it in years.

By: Rebecca

Rebecca — Mon, 23 Jun 2025 01:11:09 +0000

This pesto was outstanding! We couldn’t find pine nuts, so I substituted macadamia nuts (which I toasted). The recipe yielded enough for a pound of fusilli. I will look no further for a pesto recipe!

By: JBrister

JBrister — Fri, 16 May 2025 22:17:59 +0000

DE-LI-CIOUS!

By: Ronnie

Ronnie — Sun, 02 Feb 2025 04:35:01 +0000

This recipe was my first time making pesto. My basil plants have gone crazy with all the rain lately. I just made my second batch, so easy it is fool proof! So yummy. No more wasted basil!

By: Vijay verma

Vijay verma — Wed, 15 Jan 2025 04:52:07 +0000

It’s v good

By: Kara

Kara — Sat, 09 Nov 2024 01:15:34 +0000

In reply to Matilda Powers. You can add a bit of fresh parsley to help the pesto retain that bright green color.

By: Kate

Kate — Wed, 06 Nov 2024 11:28:23 +0000

In reply to Mary. Hi Mary, Typically food frozen is best 3-6 months, with food quality deteriorating after 6 months.