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8 Comments

  1. I tried this out today, and it turned out amazing, thank you for sharing the recipe! I was a bit worried at first about the lack of cheese, but I anyway didn’t have any (which is how I found your recipe). But the result is still creamy enough and oh-so-tasty!

    I actually used a normal wet grinder, being careful to only pulse, with just an occasional longer run once I started adding in the olive oil.

    Last note, I added only about half the oil while in the grinder, and folded in the rest in a separate bowl. This seems to help give it a more ‘natural hand-made’ feel, especially when going for a coarser-style pesto.

    Thanks again!5 stars

    1. Great and thanks for sharing such a detailed feedback. Appreciate you taking the time to do so. Even without cheese pesto tastes good!
      Thanks also for the rating on the recipe.

    1. actually no. pesto is authentically made from basil. but i have seen some recipe made with other herbs like coriander or mint. you can try with these leaves.

  2. Rating this recipe 5 stars. This recipe turned out beautifully. I toasted a combo of walnuts and unpasteurized almonds. I added a ton of fresh basil both purple and green from our garden plus a little peppermint. It was excellent- the family loved it over brown rice pasta. Thank you5 stars