Comments on: Basil Pesto Recipe

By: שף בבית

שף בבית — Sun, 31 Jul 2011 04:59:16 +0000

Have to say that i love the photos. You have a real talent in food photography.

By: Cenk

Cenk — Fri, 14 Jan 2011 07:36:02 +0000

Cacau – You can keep the pesto in the freezer for up to 6 months. After defrosting (in the refrigerator overnight), it will keep fresh for 3-4 days.

By: Cacau

Cacau — Wed, 12 Jan 2011 20:42:05 +0000

Cenk, for how long the pesto sauce can be on the freezer? And after defrosting?
Thanks for sharing … I am a big fan of you blog, but I had never wrote a comment.
I am from Brazil, and have tried lots os your recipes! Thanks again

By: Piero

Piero — Fri, 07 Jan 2011 17:10:50 +0000

please, don’t toast pine nuts! Don’t add walnuts. Add a bit of pecorino (seasoned sheep or goat cheese) to parmigiano.
You’ll appreciate the difference

By: Cenk

Cenk — Tue, 05 Oct 2010 20:05:42 +0000

Traci – Glad you liked it. The only way I know how to preserve pesto is to freeze it. I usually pack it in 1-cup portions in freezer safe bags (since you’ll be giving them as gifts, you can also try 6 oz jars). If you’d like a more versatile sauce, you can omit the cheese. This way you can enjoy it in soups as well. Hope your family likes it.

By: Traci Bradstreet

Traci Bradstreet — Tue, 05 Oct 2010 15:42:08 +0000

Love your photos and thanks for the recipe. I would like to make this in quantity and preserve it for gifts to family at the holidays. Have you done this and can you recommend the method for successfully preserving pesto sauce?
Thanks,
Traci

By: patrizia

patrizia — Tue, 15 Jun 2010 07:52:24 +0000

Hello,
i agree with Alessandra and add that you need also another kind of cheese to mix with the parmesan: it’s pecorino sardo.
Besides YOU WILLL NEVER obtain the real pesto with the food processor, you must use the marble mortar and the wooden pestle to do it and follow a certain order in adding the ingredients.
first garlic and raw salt, second add the basil leaves, then the FRESH pinenuts (no need to heat), and then the 2 grated cheeses. at the end add enough olive oil to have a smooth compound.
try this way and you will see the difference.
it only takes 10 minutes of work.
enjoy

patrizia

By: Alessandra

Alessandra — Fri, 22 Jan 2010 13:36:06 +0000

Hi! I’m from Genoa and I can tell you that the recipe is fine but please no walnuts. Absolutely not, not in true Genoese Pesto. We use walnuts for another very good sauce, “salsa di noci” but that’s another story. Compliments for your blog!
Bye. Ale

By: Leonk

Leonk — Fri, 28 Aug 2009 20:21:58 +0000

If there were shortage of it…. i could kill for such a sexy Basil…oh man its just freaking awesome!

By: Leonk

Leonk — Fri, 28 Aug 2009 20:19:03 +0000

Hey man nice pics and recipes, but i suggest do not roast the nuts as it will take some of their oils out, which greatly add to flavor, of course the nutty flavor is also good, but try once without it!!!!