I add a splash of red wine vinegar towards the end because I love a good chimichurri sauce and it gives it a hint of that flavor. This is wonderful tossed in some gnocchi and topped with crumbled blues cheese and served with a filet. You can also add some regular cream and toss it with some cheese tortellini.

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 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

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

Arugula is in season and it’s good for more than just salads! Turn this sharp, slightly bitter green into a delicious pesto in the time it takes pasta to cook!This makes an incredible lunch (and great pasta salad leftovers!) that takes only 20 minutes.—-The quantities are estimated. Cook from the heart and taste often to make it nice!

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 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 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 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

The combination of shrimp, avocado and basil is delicious, so I combined these ingredients in a pasta dish.Use well ripened avocado. The photo shows the avocado pieces keep their own shape, but you can mush them more to make them into a kind of paste, if you'd likeDouble the amount if you're making 2 servings. Recipe by Natsumi