This was my first experience making and eating homemade pesto. The recipe was easy to follow and resulted in some delicious pesto which I served over pasta. My husband, who’s a big fan of pesto, loved it and so did I! Thanks for the recipe!

This is a very straight forward Classic pesto. I like the tip on thinning with pasta water, if needed. I like to mash goat cheese with pesto and add some additional toasted pine nuts, then make a slit in a chicken breast and fill with mixture prior to baking. Use a toothpick to keep closed, if needed. I respectfully disagree with the comment about Classic Genoese pesto not including garlic. According to the CONSORZIO DEL PESTO GENOVESE, which defines what is considered official Pesto Genovese, it does contain garlic. Pepper is not included in their official version, but a simple fix and/or a matter of taste. Google the source for additional information on the use of garlic.

I make mine exactly like this. Made some the other day and added some mushrooms and stuffed a pork tenderloin. Yum!

I can assure you this is not an authentic Genovese pesto recipe. In Genova the traditional recipe simply does not add pepper or garlic. And it is magnificently delicious in its simplicity. Buon appetito!

This is my favorite pesto recipe! Have made it for many dinners with friends! Always a crowd pleaser!

Best Pesto Sauce I have ever made … great recipe!!

Definitely my one and only pesto!!!! Great balance and flavor 👍

May I ask, how long will this last in the refrigerator? I have a huge basil plant and winter has arrived. Can I freeze it in containers with a small layer of olive oil on top?

Hi I love making pesto with fresh arugula than basil love the peppery taste😀

This is my go to pesto. We love it!! Easy and delicious!!