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My review
Joan's Pesto
6
Katy Carter Thomas
"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."
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Ingredients
20 m servings 700Original recipe yields 6 servings
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Reviews
Read all reviews 66 Ratings
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Most helpful positive review
8/17/2011
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 pe...
Most helpful critical review
10/31/2010
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.
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8/17/2011
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 pe...
10/31/2010
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.
5/11/2011
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 j...
2/19/2016
There is just way too much evoo in this for the amount of basil called for. I ended up just drizzling in the evoo until it was the consistency that I wanted. I did like the walnuts and lemon in ...
7/5/2017
I dont normally write comments about recipes but I couldn't wait to write about this recipe. This recipe is "out of this world" good! I followed the recipe as noted but was careful with the la...