Comments on: How to Make Basil Pesto Sauce

By: Bianca

Bianca — Wed, 12 Oct 2011 06:59:31 +0000

This was delicious! I made a vegan version using some brewers yeast instead of cheese YUM! Thanks for posting with pics
-B

By: Adam

Adam — Sun, 03 Jul 2011 16:06:13 +0000

Hi!

Thanks for the awesome recipe!

For the record, I used 3 decent-sized cloves of garlic and the final result wound up being VERY spicy due to the abundance of garlic. This fortunately went over well with my dinner guests, but those with more sensitive palates (or less of a love affair with garlic) might want to cut it down to 1.5 cloves.

By: Vesna

Vesna — Wed, 15 Jun 2011 04:41:04 +0000

Hi David,

You can use roasted pumpkin seeds (pepitas) or roasted sunflower seeds instead of nuts.

By: David

David — Tue, 14 Jun 2011 19:54:38 +0000

curious about the pine nuts. Is there a way to substitute the nuts for something if you are allergic to them?

thanks

By: World Environment Day at the Garden. June 1st (12 – 1pm) « CVGVs The Curtin University Vegie Garden Volunteers

Fri, 10 Jun 2011 01:14:13 +0000

[...] here by clicking on the one you want to try: Sweet Potato & Pear Soup, Pumpkin Soup, Garden Pesto Sauce. Free Pesto give aways and refreshing herbal teas at the entrance. Loading up on the fruit punch. [...]

By: Paul

Paul — Tue, 07 Dec 2010 03:27:26 +0000

Thanks for the recipe, For those that asked about freezing. I use freezer bags from the supermarket. Just put enough in each bag to make a pesto pasta (about the same amount as a store bought jar of pesto), tie a knot in each bag. I do about 5 or 6 basil plants at once which gives about a year or twos supply of basil pesto in the freezer. To use the bags, just put one in the microwave for a few seconds to soften and then tear the bag open to pour the sauce out.

By: Vesna

Vesna — Sun, 17 Oct 2010 02:36:55 +0000

Hi Mavis,

I haven’t heard of apple being added to pesto, but sounds interesting. I’m curious about the taste and will try it in summer. As for parsley, I’m often making parsley pesto during the winter when there is plenty of parsley but no basil in the garden. We call it our “winter” pesto.

You can combine basil and parsley, sometimes I add rocket as well. Apple and parsley pesto – that could be a good match and plenty of each during cold months.

To lower the calorie content, substitute one peeled fresh tomato for olive oil – it tastes great!

By: Mavis Dale

Mavis Dale — Sat, 16 Oct 2010 11:22:05 +0000

Have you ever heard of parsley and aple being added to the basic recipe

By: Vesna

Vesna — Sun, 05 Sep 2010 10:08:48 +0000

I believe you can sharpen the blade.

The type of basil plant grown might produce different pesto colour, too. But honestly, if the taste is great, I wouldn’t worry too much about the colour.

By: Bobbi

Bobbi — Sat, 04 Sep 2010 17:08:42 +0000

Hmmm, I never thought of that. Can those blades be sharpened? The pesto turns dark green, not black, and I’ve even tried putting in some lemon juice, which helps but changes the taste. I read you should not even wash the basil, so it’s not water, and I process it shortly after harvesting.
Re: freezing- I freeze just the basil and oil and make the final pesto when I defrost it.