Originally posted July 19, 2011


pesto by LizDunn

Photo by Liz Dunn

I followed Joanie's recipe exactly up until the part where she says "salt to taste." Having put no salt into it (thinking that the parmesan had enough salt), after tasting I realized it did need salt. Then, I put in one or two teaspoons. That is too much salt. Don't do that.


  • 2 cloves garlic
  • 2 cups fresh basil leaves
  • 1/4 cup pine nuts
  • 1/2 cup extra virgin olive oil
  • 1/2 cup freshly grated parmigiano reggiano
  • salt to taste
1 cup


In a food processor, chop the garlic. Add basil and pine nuts. Pulse until blended. Drizzle in the olive oil. Pulse until blended. Add cheese. Pulse again until blended.


  • commented over 12 years ago

    I was the guinea pig. Too much salt was bad in what started out as very tasty pesto! However, had we frozen it in an ice cube tray in the freezer, it would have been excellent added (in small amounts) to other recipes such as salad dressings, pasta sauce or scrambled eggs.

  • commented over 12 years ago

    Lemon is brilliant...

  • commented over 12 years ago

    I like to add a tiny amount of lemon juice to keep the color in the basil. Maybe half a teaspoon.

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