Proper Pesto

Perfect pesto, though I did add extra cheese since I over grated, otherwise stayed true to the recipe. Can’t wait to use it on a toasted tomato and mozzarella sandwich. Starbux ain’t got nothin on this tommy-mozz.

Mille grazie!! Finally pesto alla genovese that tastes like my mother made it. I have my grandmother's mortar (marble) and my mother's pestle (wooden) and I've tried many times to make pesto using them, but I have always failed. Your video inspired me and guided me to my first success!! And IT TASTES LIKE MY MOTHER MADE IT!. Completely different from Cuisinart pesto. There is a fragrance I cannot describe.I did one thing different, though. I used romano pecorino -- but not the cheese you get in most stores. Here in Seattle we have a store that sells romano pecorino from Italy, and it is a wonderful cheese. Mild but fragrant and flavorful. Though pecorino is what my mother used (and I love it), I will get some good parmigiano reggiano and try that, too.thanks again!!!BTW half my grandparents came from Liguria, the other half from Piedmont. The correct Ligurian pronunciation of pesto is pestu. In both Liguria and Piedmont there is frequently a sound shift where the "oh" sound becomes "oo".

Best pesto ever. Well worth the time needed to gradually grind each ingredient into the mixture. I used the entire batch with farfalle pasta and diced avocado.

Now that is pesto! Wow the flavor is right on, strong and pungent . I made it as instructed , didn’t get all the basil perfectly smashed and the pine nuts as well but I love it ! Thanks chef John ...again!!

I have made this recipe a number of times and love it. Since I grow Genovese basil in my basement, I always have a lot of fresh basil available, and usually double or quadruple the recipe. Since I make large quantities, I make this pesto in my 16 cup food processor. To do this, I put the pine nuts, salt, and garlic cloves in the processor, pulse 4-5 times, add add the shredded cheese, pulse a couple more times, add 1/2 the oil, pulse a couple more times, add 1/2 the basil leaves and the rest of the oil, pulse a couple more time, add the rest of the basil, and pulse 3-4 times until everything is integrated. By weight, a large bunch of basil is 1.4 ounces for just leaves and 2.5 ounces for leaves and stems. I have been using just the leaves. Making the pesto with this method is so very good, I don't see how crushing everything manually could make it any better. I use this pesto mixed in pasta and have also used a lot of it in recipes. We love it, so I keep a stock of it in my freezer. It freezes very well.

I have made this recipe a number of times and love it. Since I grow Genovese basil in my basement, I always have a lot of fresh basil available, and usually double or quadruple the recipe. Since I make large quantities, I make this pesto in my 16 cup food processor. To do this, I put the pine nuts, salt, and garlic cloves in the processor, pulse 4-5 times, add add the shredded cheese, pulse a couple more times, add 1/2 the oil, pulse a couple more times, add 1/2 the basil leaves and the rest of the oil, pulse a couple more time, add the rest of the basil, and pulse 3-4 times until everything is integrated. By weight, a large bunch of basil is 1.4 ounces for just leaves and 2.5 ounces for leaves and stems. I have been using just the leaves. Making the pesto with this method is so very good, I don't see how crushing everything manually could make it any better. I use this pesto mixed in pasta and have also used a lot of it in recipes. We love it, so I keep a stock of it in my freezer. It freezes very well.