July 25th, 2011
04:30 PM ET
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It's July - you've got basil coming out the wazoo - what to do? It's the herb that just keeps giving - and this time of year, the more you pick, the more it grows. Here's an idea: make like the Italians and whip up some bulk pesto to freeze and use throughout the year.

Follow along as one Italian chef reveals the perfect pesto for the proliferation of basil taking over your backyard.

Courtesy Ristorante Buca di Bacco


  • 30-40 basil leaves - stems removed (the smaller the leaf, the sweeter the pesto – do not use any brown leaves)
  • 1 clove of garlic for every 30 basil leaves
  • 30 grams pine nuts (A little more than 1 ounce)
  • 40 grams freshly grated Parmesan cheese (1 1/2 ounces)
  • 30 grams grated Pecorino cheese
  • 150 ml olive oil (5 ounces)
  • Salt for seasoning
  • 1 small boiled potato, peeled (optional, but it makes the pesto creamy and prevents it from turning brown)

Cooking Directions

  1. Gently wash the basil leaves, paying attention not to crush them. Lay the basil leaves on a paper towel and let them dry naturally - do not press or pat the leaves.
  2. Peel and roughly chop the garlic.
  3. Add the pine nuts to the blender or food processor. The reason we process them first is they require more time and a high speed to break up properly. We do not want to add the basil at this stage, otherwise it will be over blended and the heat generated by the friction may alter the color and fragrance of the basil.
  4. Once you have blended the pine nuts, add the basil leaves and garlic.
  5. Start blending at a low speed. At the same time, gradually pour in the olive oil. Add a small amount of salt to season.
  6. Add the pecorino and Parmesan cheeses - and if applicable, the small potato.
  7. Blend until smooth.

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Filed under: Bite • Cuisines • Italian • Italy • Make • Recipes • Travel

soundoff (107 Responses)
  1. RJ

    I tried this recipe yesterday and it is honestly one of the best tasting pesto's I've ever had. It will definitely be a staple in my recipe book. Cannot wait to go pick more basil leaves to make more of this!

    August 4, 2011 at 11:23 am |
  2. chana

    wow!!!! who ever said god created recipes seriously needs to be shot in the head.... @ alan pants your just dumb and purposely trying to gas on someone, its ok to think outside the box and you never know it might be really good, when you know your going to try to make it that way out of curosity and love it you hater, all you other ppl that cant think outside the box, yall have no business to eveninstigate and talk trash get a life try new things idiots

    July 28, 2011 at 6:49 am |
    • nopmat@chana

      If you're female, then I know you've heard of a period. You're male? If you haven't, you will soon enough. They're used in sentences, too. Give it a shot sometime.

      July 28, 2011 at 7:43 am |
    • Phil

      A hard on does not count as personal growth.

      August 4, 2011 at 11:27 am |
  3. Really Billy

    So, you attack the Catholic church after you accused other's of being closed minded? Maybe not the place, on your "pesto" recipe. :) Plus, you've already insulted Italy's pesto, now you're insulting their religion? Dude, why do you hate Italy?

    July 26, 2011 at 9:06 pm |
  4. I love Allan pants

    We are obviously trolling Jeffrey M. He doesn't get it. Thats why it's funny!

    July 26, 2011 at 6:40 pm |
  5. wendy@Jeffrey Moellering

    Hello! would you mind posting your recipe for pesto? i fast forwarded thru all the hating troll posts, and figured i'd just ask. i love the 'original' pesto, but also enjoy trying different variations. and as i do like pumpkin seeds and cottage cheese (altho i'd never use it to make lasagna...:) ) i'd really like to try your version of pesto. please share?? Thanks!!

    July 26, 2011 at 3:43 pm |

    Is it over? Has everyone finally expelled enough anger to deflate this theatre? I'm exhausted from this....but kept reading like a total fool.

    July 26, 2011 at 1:23 pm |
  7. Ashvin

    Very good recipe

    July 26, 2011 at 11:33 am |
  8. Mildred

    There's a quote that's attributed to Mark Twain and Oscar Wilde – "All things in moderation, including moderation."

    Don't go overboard with something (be it food or an activity), but don't restrict yourself so much that you cause detriment to yourself (and others around you).

    The olive oil in a typical serving of pesto once or twice a week isn't going to harm you. In fact, doctors and nutritionists recommend healthy oils like olive oil in small amounts every day. And even occasional/periodic indulgences into larger portions (like when I am at a party and there's a really great pesto and rounds of fresh bread to spread it on) aren't bad for you.

    What is unhealthy is to have those "indulgences" every day or multiple times a day.

    Another example- small amounts of chocolate (particularly lower sugar dark chocolate) can be good for you, even on a daily basis. Multiple giant candy bars a day isn't.

    July 26, 2011 at 9:37 am |
  9. Patrickk

    So true about the fat content, but then what do you expect from the typically unrefined Americans?

    July 26, 2011 at 8:22 am |
  10. steve

    here's my recipe...

    instead of basil, use oak leaves (maple if ya got em). instead of cheese use queso, oh wait, that is cheese. o.k., use cheese: i am going to try bacon instead. yummm. and finally, instead of salt & pepper, use some sand and ground mulch.

    yum yum, i'll be tast'n my pesto in just a few minutes and i know it's better than jeffery's.

    July 26, 2011 at 8:18 am |
  11. Amayda

    I am super excited about the potatoe hint! I love making pesto, but friends who are unfamiliar with pesto get a little put off once it darkens. I hope the potatoe puts an end to that! Thanks!

    July 26, 2011 at 7:54 am |
    • GCops

      Hello, Mr Quayle. Still spreading bad spelling?

      July 26, 2011 at 1:49 pm |
      • rgoodfellow

        You can spread disease, discord, and apple seeds, but you cannot spread spelling, grammar Nazi.

        July 26, 2011 at 6:41 pm |
  12. Denise

    I think we've lost all hope for humanity if we can turn something as innocuous as pesto into a hot-button issue. *sigh*

    July 26, 2011 at 7:43 am |
    • Dr. Joyce Brothers

      Nonsense. People need to get in touch with their feelings. Then they can learn to express them in a more constructive environment.

      July 26, 2011 at 8:37 am |
  13. Rachel

    I am appalled at all the nasty comments. Wasn't anyone taught 'if you don't have anything nice to say, then don't say it?' We have a lot of mega-egos touting their recipies are better than this one. Guess what, whether you like a recipe or not is highly subjective. The most refreshing thing about cooking is the creativity of it. Alot of people here need to get a life.

    July 26, 2011 at 7:20 am |
    • Mildred

      Thank you!

      July 26, 2011 at 8:14 am |
    • GCops

      Some of us have taken the time to get past a third grade education, and realize that 'a lot' is not one word.

      July 26, 2011 at 1:48 pm |
  14. Maria Rowena Rillen- Rizzi

    I think the best pesto is from the Ligurian coast, since it is where it originated.

    July 26, 2011 at 5:46 am |
    • Dover

      That doesn't make sense. The best cars are BMW, Mercedes, Rolls Royce and Ferrari, but they originated from Detroit (Ford) now the worst cars available

      July 26, 2011 at 6:24 am |
  15. Dover

    OK, so an Italian had something to do with this article, don't know, don't care. First of all, more garlic. Also, a trick I learned from a fellow chef, along with olive oil add whole butter (not melted). this adds a luxuriousness that I doubt a potato could add. After making it, pour it in a shallow dish and freeze it, then take it out and cut it into cubes and put it in a freezer bag and then in the freezer.

    July 26, 2011 at 5:37 am |
  16. Nutty McLooney

    This whole substituting olive oil with chicken broth thing is stupid. The point of a pesto is to create a basil-ified emulsion using a fat. It's like saying, "Instead of using oil, make your mayonnaise with chicken broth." It's not mayonnaise! And pesto without olive oil is not pesto. It's a frankensauce.

    If you're worried about calories, try having a normal portion of something for once America.

    July 26, 2011 at 5:05 am |
  17. You mad bro?

    Pesto should never be made from freakin pumpkin seeds and chicken juice. Thats the most disgusting thing I've ever heard of. Jeffrey you're whats wrong with America.

    July 26, 2011 at 2:58 am |
    • SlicedFinger

      Relax, it's just fusion....burp!

      July 26, 2011 at 3:38 am |
    • Fluffer Nutter

      He's mad, dude.

      July 27, 2011 at 12:59 pm |
  18. SlicedFinger

    You know you're a jerk, Alan.

    With that said, I too had a small gag reflex when I read Jeffrey's recipe. Linking it to the holocaust would be funny if it weren't so sick.

    Jeffrey's recipe reminds me of a West African recipe for braised chicken that I ran across a few years back. I about hurled over the idea of cooking chicken and (gag) okra in tomatoes and peanut butter. Against my better judgement I decided to try it. Guess what? It's to die for delicious!

    July 26, 2011 at 2:33 am |
    • Mario

      okra in tomatoes? Sounds like the base of a Creole gumbo.

      July 26, 2011 at 3:16 am |
      • SlicedFinger

        Considering it's from west Africa there could very possibly be some connection. It was the peanut butter that really threw me

        July 26, 2011 at 3:36 am |
  19. Get back to work

    I'm not sure who is who, but I strongly suspect 'Allan' and 'Jeffrey' are actually Obama and Boehner. Don't you two have more important things to be doing?

    July 26, 2011 at 1:25 am |
    • SlicedFinger

      Don't stop them! They amuse me!

      July 26, 2011 at 2:37 am |
      • Mario


        July 26, 2011 at 3:12 am |
  20. Suzannah

    Uh, I didn't answer my own question Jeffrey – you actually missed the inference. .we typically say 'in moderation' to people in the US who are more overweight / morbidly obese than people in the rest of the world. Meaning, they can't or won't subtract calories elsewhere in the diet to accomodate a higher monounsaturated fat content. But your assured sarcastic tone gave me a good laugh. The point essentially is – lots of EVOO can be eaten by people who eat healthfully and make allowances for greater oil consumption than Americans would, because they're not shoving ice cream pies into their diabetes riddled mouths every 5 minutes. Ciao.

    July 26, 2011 at 1:21 am |
  21. Cook

    Another "chef" makes a simple recipe sound sooooo complicated. Look. Pesto is one of the easiest recipes. Giuliano Hazan has the best recipes. Check him out before following this guy. This guy treats basil as if it's something to fear. Give me a break. Don't fear the basil! Go for it!

    July 26, 2011 at 1:04 am |
  22. OMG

    I love experimenting as well! My beloved crab cakes are to simply die for. But instead of that high-fat crab meat I substitute a nice firm tofu. I mash it into tiny pieces, adding 1/4 cup of tuna fish juice straight from the can. Instead of mixing in veggies or bread crumbs(because of all the carbs) I simply mix in cottage cheese and 1/2 a can of old bay seasoning! Sear on high in a cast iron skillet, drink 1/8th a box of wine, and enjoy! Yum!

    July 26, 2011 at 12:17 am |
  23. Doink

    The heated exchange between Moellering and Alan Pants made me nearly shyte myself. And that hasn't happened since 2001, and I was taking large amounts of mescaline at the time. Thanks for the best snorting, chuckling, guffawing laugh I've had in a decade.

    July 26, 2011 at 12:05 am |
  24. helloeyes

    I can't wait to try this recipe. Thank you !~

    July 25, 2011 at 11:52 pm |
  25. Jeffrey Moellering

    It's obvious who the real Nazi mentality and control freak is here. It will be done by the "rule book of the Gods", or it's off to the dungeon with you! I never said you couldn't make it "your way", but you said I couldn't make it my way. I DID point out why I think my way is better than this recipe (that's my opinion, that of MANY others and YES, it tastes like pesto!) for a number of reasons. Care to challenge me on my blackened fish as well? Alan Pants is the one with the authoritarian, "My way or the highway" mentality. And MGvH; yes, I do something similar; I add fat free cream cheese; I left that out. Cooking is about experimentation and flavors. Mr. Alan Pants (his buddies just call him "Capris", or "banana hammock") takes personal offense to anything upsetting his fragile and tiny apple-cart world. Yeah, the Italians did that to Galileo too there buddy.

    July 25, 2011 at 11:19 pm |
  26. Albqrabbit

    That A.Pants guy is psycho-stupid-hateful-ugly.

    July 25, 2011 at 10:31 pm |
  27. I love Allan pants

    Jeffry, I Think you're saying recipes evolved over time.

    I disagree, I believe God created them. Who are you to play god?

    July 25, 2011 at 10:29 pm |
  28. Nunyabiz

    I think Jeffrey is confusing bad hummus with pesto.

    July 25, 2011 at 10:20 pm |
    • Jeffrey Moellering

      Not at all; would you care for my hummus recipe? Have a nice batch in the fridge right now. And I don't make that the 'traditional" way either!

      July 25, 2011 at 10:23 pm |
      • sw


        Trolls (about half the people leaving comments) make stupid comments to see who they can get angry. Ignore them–they are fishing and you fell for the bait. Pesto means "ground up"–your can grind up anything and call it pesto. Sounds like you've made something that you and others enjoy. Tradition is good, but without experimentation we wouldn't have many different foods to choose from. Keep doing things your way.

        July 25, 2011 at 11:24 pm |
      • rgoodfellow

        Lemme guess. You substituted black-eyed peas for garbanzo beans and instead of tahini you made a paste out of watermelon seeds and the tears of people who ate you "pesto."

        July 26, 2011 at 1:01 am |
      • MANThrax

        Lets whip together chicken broth with margarine, smidge of orange juice and call it hollandaise sauce. The healthier version? The classics are what they are and should never change. If your sauce catches on and people like it we'll call it Moellering sauce, but not pesto. So quit trying to defend an indefensible position.

        July 26, 2011 at 6:05 am |
  29. I love Allan pants

    Maybe you should not call it " pesto". It's not.

    July 25, 2011 at 9:58 pm |
    • Jeffrey Moellering

      There's more than one way to approach a dish. Are oatmeal raisin and chocolate chip not cookies? Is there one kind of spaghetti sauce? Apparently in your world. Pesto can be generally considered any Basil, olive oil, seeds, etc. oriented sauce. It's traditionalists like many here that keep things stuck in the past. Of course this is how I learned how to make pesto; it's a standard recipe. It's incredible how narrow minded most people are. How the hell do you think they made any recipe to begin with? Somebody had to do it first.

      July 25, 2011 at 10:09 pm |
      • kelten

        that is true jeff...

        but yours is still not pesto.

        July 26, 2011 at 12:41 am |
      • Mario

        By your logic means I can still call them pancakes even if I substitute flour with potato, milk with vegan tears and eggs with okra slime.

        July 26, 2011 at 3:11 am |
      • fiberlicious

        "Are oatmeal raisin and chocolate chip not cookies?"

        Yes they are, but the comparisons are illegitimate. The "pumpkin" concoction is indeed NOT pesto, but is a sauce, which is umbrella for what you're discussing. Sauce. Of which pesto is but one, and Jeffrey's ...concoction is as well.

        July 26, 2011 at 11:29 am |
  30. I love Allan pants

    I'm literally crying tears of laughter reading Allan pants comments.

    That cottage cheese and pumpkin seed concoction sounds like a lot of disgusting. Sorry hippie

    July 25, 2011 at 9:50 pm |
    • Jeffrey Moellering

      Hitler comments; yeah, hilarious. Anybody can make the boring and tired recipe referenced here. REAL cooks think beyond little boxes that you sheep are firmly planted in.

      July 25, 2011 at 9:53 pm |
      • kelten

        well actually the recipe is thinking outside the box... uses potato.... never heard of that myself in pesto...

        chicken broth, yack!

        July 26, 2011 at 12:39 am |
    • helloeyes

      It sounds disgusting to me because I have bad reactions to pumpkin seeds and can't stand cottage cheese. It sounds positively revolting.

      July 25, 2011 at 11:59 pm |
    • Symera

      I second that ...

      July 26, 2011 at 7:50 am |
    • Jesus Christ MacDonald

      I don't know Alan Pants from Adam, but I would like to know if "Pants" is a noun or a verb...

      July 27, 2011 at 3:33 pm |
  31. MGvH

    I've often added some lemon juice to my basil pesto and also lightly toasted the pine nuts prior.

    July 25, 2011 at 9:42 pm |
    • Jeffrey Moellering

      Be careful; you might incur the wrath of the one Holy Alan Pants, who, like the Catholic church, will tell you the RIGHT way to do things provided from on high, and you will LIKE it.

      July 25, 2011 at 9:47 pm |
      • MGvH

        No worries, Jeffrey. Neither my identity nor my ego is tied inextricably to how I choose to make pesto (or anything else) on a given day! Make it the way you want to and enjoy it, Bro. I'll stick my neck out even farther...I've added some cream to soften the taste and dressed some grilled salmon filets with that. I've used walnuts instead of pine nuts. Hide yer "buttons" 'cause clearly the Alans of this world are eager to push them!

        July 25, 2011 at 9:57 pm |
  32. Sauced

    I think this Pesto conversation is hilarious. Alan you are so funny. Thanks for the giggles.

    July 25, 2011 at 9:39 pm |
  33. Traditionalist

    True Pesto is from Genoa! In Liguria, not Amalfi!

    July 25, 2011 at 8:36 pm |
    • Alan Pants

      That's what I was going to say. Pesto is from the Northwest part of Italy. The Amalfi coast is south of Naples – the other side of the country. Next on Eatocracy, chow mein from freakin Austria.

      July 25, 2011 at 9:09 pm |
      • Jeffrey Moellering

        Hey Alan Pants; you can remove your Capris any time!

        July 25, 2011 at 9:41 pm |
    • Jennifer

      Certo!!!!!!!! It's the ONLY kind of Pesto I like to eat!

      July 26, 2011 at 6:06 am |
  34. Suzannah

    Extra virgin olive oil is incredibly healthy for people, in moderation. Thanks to its oleocanthal properties, it is both anti-carcinogenic and anti-viral. We say 'in moderation' because the monounsaturated fat contains calories, but it would be safe to consume quite a lot of it (as those in the Mediterrean do, living much longer than North Americans) presuming the total caloric intake of the diet accounted for its consumption. Look up Jeanne Calment – a Frenchwoman and the longest documented woman to ever live on earth. She died at 122 and put olive oil all over her food and rubbed it into her skin. Mariam Amash goes even further and consumes a cup a day and she's 120+ yrs.

    July 25, 2011 at 8:23 pm |
    • Jeffrey Moellering

      I didn't say olive oil is bad for you, but you answered your own question; IN MODERATION. I do use olive oil, IN MODERATION. Yeah, and George Burns smoked all his life and lived to 100. Look, I GET the Mediterranean diet thing. The point is, my version IS healthier, lower calorie and frankly tastes better than traditional pesto recipes, which usually look like liquid olive oil, and some ground up nuts and basil, with little flavor. It's boring. You can make your own recipes; you don't have to rely on tradition "just because".

      July 25, 2011 at 8:53 pm |
      • Alan Pants

        You live in a dream world. Clearly you are on here pushing your disgusting cottage-cheese-and-pumpkin-refuse concoction to Internet strangers because everyone you actually know refuses to get within seven yards of the stuff.

        July 25, 2011 at 9:17 pm |
      • Mario

        Your version is not a pesto. It's something you made up. What would Gordon Ramsey say?

        July 26, 2011 at 3:04 am |
    • helloeyes

      Sorry but I'm with Alan Pants on this one. Modifying is fine but this recipe stands fine just by itself. If you say everything is fine in moderation then you don't need to substitute anything if you are eating everything in moderation.

      July 25, 2011 at 11:57 pm |
  35. Jeffrey Moellering

    It's still FAT. Just because it's "relatively" better fat doesn't mean you should drink it like water. I do still use some Parmesan as well. Most pesto I see at restaurants is liquid olive oil; mine is completely creamy; I'd be happy to show you a photo of it.

    July 25, 2011 at 8:04 pm |
    • Alan Pants

      Yeah, and you STILL can't cook your way out of a plastic bag, Which incidentally is where your supposed "pesto" rightly belongs.

      July 25, 2011 at 9:14 pm |
    • helloeyes

      There is no substitute for a gourmet olive oil.

      July 25, 2011 at 11:55 pm |
    • kelten

      chicken broth healthy?,
      so those pesticide fed lumps of fat... are healthy?,

      I prefer the posters version, no animal has to die, tastes italian (not like a idaho trailer park) and is WAYYYY healthier than yours!!!,

      sorry, yours is not pesto... it's a paste... trailer paste...

      July 26, 2011 at 12:38 am |
    • MANThrax

      Since the advent of fat free foods the USA has gotten fatter. What do they do to cottage cheese to make it fat free anyway? All persons over 100 today ate a lot of eggs, bacon, butter, whole milk, and REAL Pesto!
      It's mostly genetics that determines lifespan and the way you process fats (sticking to arteries). So eating your sauce, which is not pesto, will not make you more healthy. Just stay away from processed foods, especially "fat free" or "reduced fat" anything. They change the molecules till our bodies don't know what it is nor what to do with it.

      July 26, 2011 at 5:53 am |
  36. Jeffrey Moellering

    Fat laden and oily. Substitute chicken broth for olive oil (I still use a bit of olive oil, but more as a kind of spice), some farmer's cheese for the Parmesan, along wtih pumpkin seeds instead of pine nuts, and fat free cottage cheese to make it creamy. My pesto is better than this or any version I've seen in a restaurant, as well as much healthier.

    July 25, 2011 at 7:08 pm |
    • Kendra

      To be honest, that sounds absolutely disgusting. Cottage cheese to make it creamy?! Ugh, no thanks. Pesto isn't filled with "bad" fats – olive oil is good for you!

      July 25, 2011 at 7:57 pm |
    • Guy

      Italy cries

      July 25, 2011 at 8:37 pm |
    • Alan Pants

      Your pesto is garbage. The disparate "ingredients" that comprise your "pesto" make garbage. It's nauseating to read about, let alone to eat. Perhaps you should leave Italian food to the Italians and concentrate on something your German ancestors were good at – like making sausages or exterminating racial minorities. Except instead of gassing them you can just feed them some of your disgusting alleged "pesto."

      July 25, 2011 at 9:13 pm |
      • Jeffrey Moellering

        How about you go pound it, you moron? I'm not ethnic German. Clearly I'm pushing my recipe because nobody will eat it? And exactly how did you conclude that? I've made this recipe for dozens of people, and nobody has ever disliked it. I didn't get hostile with you, you narrow-minded troglodyte. Typical idiots who keep their head firmly planted in the sand, thinking that there's only ONE RIGHT WAY to do things. It's a freaking recipe; you think Italians have a monopoly on a recipe? I can make my own pesto any way the hell I want to! And what the hell do YOU know about cooking? I worked in a freaking Sardinian owned restaurant when I was 15 years old, tough guy. I suppose you make crap that looks more like motor oil than something actually appetizing.

        July 25, 2011 at 9:39 pm |
      • Jeffrey Moellering

        You're a despicable human being, and a bigot to boot.

        July 25, 2011 at 9:42 pm |
      • Rachel

        You have alot of pent up anger. Better work on that so you can improve the quality of your life. No need to get so nasty about a new and refreshing way to make pesto! Reclaim your own life instead of complaining about it to others.

        July 26, 2011 at 7:17 am |
    • JJJJ

      good for you

      July 25, 2011 at 11:59 pm |
    • dsavio

      he may or may not be a bigot....but it doesn't change the fact that your pesto is garbage

      July 26, 2011 at 12:01 am |
    • vegeenman

      why not vegatable broth and ricoita

      July 26, 2011 at 12:04 am |
    • OMG

      I'm going to go make my pot roast, which is healthier and better for you than anything you could possibly get in a restaurant. But instead of pork I use tofu for health reasons. When I brown the meat, instead of unhealthy oil or butter I simply use liquid smoke. Then, instead of braising it in salty stock I use water. Season with a teaspoon of nothing. Yummy!

      Just because you call it pesto does not make it so. An alternative, sure. Healthier, perhaps. but pesto, no.

      July 26, 2011 at 12:10 am |
    • UmpireMiami

      I am with you in the sense that I also do pesto in many ways and using different kinds of seeds because pine nuts are tasteless. The best for me are walnuts but because I became allergic to it lately I am using salted cashews and is one of the bests.
      Having said that you have to concede that @Alan has a good point. Just imagining myself mixing the ingredients of your pesto seems give me the creeps. Maybe you should prepare traditional pesto without any creativity and let your friends compare both side to side, maybe your friends are too polite to tell what they think.

      July 26, 2011 at 12:15 am |
    • kelten

      sounds pretty bad, no offense...
      chicken broth?,
      sounds good for a trailer park in idaho... (least they'd have the potatoes)

      July 26, 2011 at 12:32 am |
    • gaptherockstar

      Please don't call it pesto it's not. I took a bunch of cooking classes from Pepin years ago and his greatest peeve was calling a classic recipe something else and in this case using a classic name for something it's not. And for the ice cube tray method of freezing it's a nice theory but way to exposed to oxidization. It would work if you use it fast. Cooking has a history please respect it.

      July 26, 2011 at 1:31 am |
    • Mario

      You didn't make pesto, you made flavored cottage cheese, suitable for drizzling on your serving of canned cat food.. Take heed from the other replies here Real pesto doesn't have a potato in it either. It's just fine as described in the article. Add the potato just before you serve it and call it potato basil soup, garnish with pine nuts and fresh basil. lol

      July 26, 2011 at 3:01 am |
    • Dover


      July 26, 2011 at 5:29 am |
    • MalaDee@Jeffrey Moellering

      I don't know about the pumpkin seeds, but I've worked with cottage cheese enough to wrap my head around what you're saying. I would give your recipe a shot. Whipped or blended cot. ch. has the consistency of cream cheese. I get it.

      Don't you pay any attention to these bored, out-of-school trolls. They aren't worth the effort it takes to type up a comment.

      July 26, 2011 at 7:33 am |
    • CJ

      I've heard of stranger things that turned out tasty, so I'd be willing to try this... but I wouldn't call it pesto. Maybe a basil dip? The olive oil is important for flavor and consistency; I can't see how chicken broth and cottage cheese would be an adequate substitute.

      July 26, 2011 at 9:17 am |
    • Multi-Tasking @ Work

      I think your version sounds delish! thanks for the hint. will whip up a batch tonite.....yummy

      July 26, 2011 at 12:50 pm |
  37. JBJingles

    I never knew you could freeze pesto! Great to know and I will try the potatoe too! Unfortunately, Basil did not make it the week of July 4th when we were out of town, too hot, not enough water from the sprinkler. :( Services were held the next day.

    July 25, 2011 at 5:21 pm |
    • wendy@jbj

      you can also freeze pesto in ice cube trays... works great!

      July 25, 2011 at 5:33 pm |
      • JBJingles@wendy

        Ice cube whats?? LOL I think it might clog the auto ice maker....jk. I want to give this a try cuz I loves me some pesto, but cubes might be too small. Time to get a new Basil plant.

        July 25, 2011 at 5:44 pm |
      • Ross

        Only works if you have a baby, but I saved a dozen or so glass baby food bottles for this. Great for single serving sizes.

        July 25, 2011 at 10:15 pm |
      • SlicedFinger

        I've done the same thing. Ice trays work great for Demi-Glace too

        July 26, 2011 at 2:42 am |
      • Paul Lepp

        We've been doing this for years. Once the cubes of pesto have been frozen put them in a ziploc or other container and then use as many as you need during the winter. We take out three or four an hour or two before dinner and let them thaw. Not much beats "fresh" pesto on pasta in January.

        July 26, 2011 at 7:35 am |
  38. Breaking News!

    Pesto is green.

    And now back to your regularly scheduled Eatocracy...

    July 25, 2011 at 5:08 pm |
  39. wendy

    i love pesto! cannot wait to try this recipe. my favorites are pesto on scrambled eggs and also on my turkey sandwiches!

    July 25, 2011 at 4:55 pm |
    • Tasty

      Try substituting pesto sauce for pizza sauce on pizza. Pesto pizza... Mmmmmmmmmmmmmmmmmmmmmm.

      July 26, 2011 at 10:40 am |
    • AleeD

      Pesto on just about anything is awesome.

      July 26, 2011 at 10:58 am |
  40. fob

    I just picked some basil from my garden today!!!! I was so excited because it's the first time a grew it and I used it in a fresh vegetable/tomato sauce.

    July 25, 2011 at 4:48 pm |
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