I started making this recipe to use up the large amount of basil that I picked from my garden! It was more delicious than any store bought sauce. So from then on I've always made pesto.Pine nuts are surprisingly expensive! When I tried making it with walnuts, I realized that they totally work just as well If you're interested in the difference, why not try both versions? Recipe by Usagino mori

A friend of mine gives me a lot of fresh basil when it's in season.I've been producing this paste since it's so handy.Make sure to pat moisture out of the basil well after washing. Recipe by Sumairuzunko

I tried making pesto Genovese sauce!Adjust the amount of Parmesan cheese, salt and pepper to taste.You can also stock this in the freezer. Recipe by bvivid

I made this recipe because I harvested lots of basil leaves!When using the pesto as a pasta sauce, add parmesan cheese. Add about 6 tablespoons of the cheese to the whole amount of this recipe. Recipe by Sumireno usagi

I needed a recipe to make use of a lot of fresh basil from a friend's garden. This is a slight variation on a classic Italian sauce/spread that is very versatile.

I wanted a lot of people to enjoy a NY top Italian chef's recipe.Please pat the moisture out of the basil well, because the sauce will go bad faster if you don't.This sauce is from Genoa, the capital of Liguria in Italy. It can be arranged into lots of dishes other than pasta. Recipe by MeguBroaden

I found fresh basil in a local produce shop at a rest stop on the highway...You can keep this in the fridge for 1 week. You can also freeze it, so when I make it, I put half in the fridge, and the rest in small batches in the freezer.I only have a juicer so I used 100ml of oil (as it doesn't blend very well). 80ml is OK if using a food processor. Recipe by Saretta

I wanted an easy recipe for making a small portion of pesto without using a a food processor.I recommend using extra virgin olive oil.I also uploaded 3 recipes that use this pesto. In pastaandand pizza. Recipe by Natsumi

I make this pesto alla genovese every year. I've made it with roasted pine nuts for years. It goes well with pasta, toast, or white fish and asparagus. I've also made it with peanuts but pine nuts taste best.Roasting the pine nuts and then adding them to the sauce makes it smell so, so delicious. They have a high oil content, so be careful not to let them boil. If Parmigiano-Reggiano is difficult to find, you can use grated cheese. If you want to make it more or less salty, change the type of cheese you use accordingly. Sprinkling black pepper on while eating gives it a great smell. Recipe by Brandy

I made this sauce since I bought a large amount of shiso leaves that were on sale.This is a rather lightly seasoned sauce that doesn't use any cheese.I suggested layering the leaves together before packing them into your blender.Be careful to not let the nuts burn, since they'll become bitter.Pine nuts are the kind that are usually chosen for pesto genovese, but you can try different ratios with various kinds of nuts and see how they turn out.I use the same amount of ingredients when I use fresh basil instead of shiso leaves. Recipe by Ruruoka

My husband doesn't like basil pesto, so I wondered if there was something else I could use to make pesto. I checked an Italian cookbook and found this arugula pesto. Pine nuts are expensive, so I used almonds instead and was surprised at how delicious it was!I'm enjoying using this with various pastas.You can also use walnuts instead of almonds. Recipe by Little Darling

Today was pretty hot, so I wanted to eat cold noodles aromatic of basil.Since you'll be submerging the pasta in water, boil it for a little longer than the directed time. If you don't get rid of the moisture the flavor might taste a bit thin. Use sweet tomatoes such as mini tomatoes or fruity tomatoes. Recipe by Hiyashinsu