*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
This was ok. I love pesto made pretty much every recipe on this site and this was by far my least favorite. I love adding pine nuts or walnuts to pesto but the amounts called for were too much it competed with the basil flavor. Also the combination of both butter and olive oil made it way to heavy/greasy for my taste. I did like the idea of adding two cheeses I will probably try that with one of the other recipes from this site but I won't make this one again.
This is heaven. I love pine nuts so I had added an extra tablespoon of them. Also before placing the pine nuts and walnuts in the processor I placed them in one layer on a baking sheet in the oven for 5 minutes on 350. It gets their oils going and a more nuttier flavor which I find to be the great kick in pesto.
This pesto has far too may ingredients I thought using the basil & parsley and walnuts & pine nuts muddled the flavors... too much competition...I also thought there was way too much fat involved. Sorry but I like my pesto to have a clean crisp basil/pine nut flavor. I did however like the mixture of cheeses.
Thanks for sharing this recipe with us. I love pesto and hope to try many more recipes here. I cut the olive oil to 1/4 cup as another suggested and that seemed to suit me well - especially when topping it with oil to prevent oxidization. Initially thought it was too salty and not enough basil as another reviewer said but once you get it on the pasta it's just right.
The olive oil amount should be cut down a bit and don't add the butter. Butter isn't used in pesto recipes. It's usually nuts (pine or walnut) garlic oil basil paremsan cheese. Salt and pepper can be added but aren't necessary. When I make pesto I don't use garlic because I'm allergic but onions or shallots make a good substitute.
This really is the best pesto ever. I made it to go with pasta for a dinner party and made too much. The next night we ate it on burgers with melted mozzarella cheese and baby greens. They were fabulous.
Wonderful. I will make this again and again. I toasted the pine nuts before adding them. Besides that I didn't change a thing. I put it into individual containers so I could freeze it and have it to use later.