Yield: Yields 1-1/2 cups.
This recipe is easily doubled.
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
I used this recipe last summer, and couldn't agree more with all the wonderful reviews. I gave my daughter half of what I had made. She had friends over to make pizza (pesto, fresh mozzarella, and fresh roma (plum) tomatoes, sliced crosswise). Everyone asked her where she had bought the pesto, commenting on it's fabulous taste, and beautiful bright green color. She told them that her mom had made it :) And, BTW...it freezes beautifully.
This was my first time to make pesto, and it came out absolutely delicious. No need to tweak anything. The blanching really did give the pesto an almost electric green color, and it blended into a perfect paste. Highly recommended!
I picked way too much basil and wasn't pleased with the other recipe I tried. The basil wasn't going to keep stuck in water glasses forever but I didn't have time to do the recipe all at once. I blanched four batches of basil for this recipe, wrapped it tightly in plastic wrap (getting air out), and kept it in the fridge for two days. Ran the food processor tonight and it was easy, pretty (very green!), and yummy. Even with the extra step of blanching it was worth it. The pesto stayed bright green and had a great consistency.
Montana's wall-to-wall grass and wildflowers make it the perfect place to raise bees and harvest honey. In this extended scene from Season 4's Greenough, Montana, episode, we visit beekeeper Sam…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?