I love pesto. I don't make it because it is readily available here. I buy it at the deli. Basic pesto is just ground pine nuts,basil,garlic and olive oil.

It's great on any kind of pasta and even chicken but I prefer on gnocchi which I also buy at the deli or order at an Italian place I like.

I sometimes use it in place of pizza sauce on individual "pizza" made on English muffins for lunch. Topped with fresh tomato and mozzarella cheese. Yum.

Fantastic if made from fresh Basil, I use it on angel hair pasta as a side and gnocchi.

Never found any commercial stuff any good.

You'd have to like basil to like pesto. mmmm....I love both! :) Here's my yummy way to use it:

Marinate some boneless chicken breasts in italian dressing for a couple hrs. then grill. cut into bite size pieces

Cook up some penne (or any other) pasta. Saute some zuchini, red peppers, mushrooms, etc.

Toss the pasta with some pesto (to taste) and add all the veggies and chicken. YUM!!!

Monica I'm not talking commercial stuff in a jar. I'm fortunate to still have a real Italian family owned deli in the area. Fresh homemade ravioli and pasta every day, The real deal, not the stuff at the grocery store.

I find myself shopping more ethnic places lately. Last night I found myself the only Caucasian in an Oriental market. It's a big market too but I only saw Asians in there. But the selection of veggies and stuff oh my. So much better than the local Safeway.

I recently found a Russian guy who sells pickled cukes at the Farmer's market. His Piroskie are too big and doughy but his pickles are so good.

Hi Joann,

I love Pesto. I plant lots of basil in our garden each year and harvest it at least 4 times during the growing season. I try to time it so I can get at least 3 big harvests, but on a good year I can get 4. This summer, my first harvest was 3 large grocery bags stuffed full of fresh basil. I take it home, wash it well, pull the leaves off of most of the stems, pop them into my food processor and make Pesto. We enjoy it on fresh tomatoes, baked potatoes, chicken, just about anything. It freezes well so we can enjoy it all winter long. It's yummy and I love it!

sooey

Like Wildchild and Monica, I never buy it. I grow basil about 8 months of the year and make my own pesto. I freeze it in small 1/2 cup containers to have it throughout the winter.

It is so wonderful on any kind of pasta. I take a large frying pan or wok and gently heat up the pesto; add some light cream, then add hot pasta. Wonderful side dish for anything!

Enjoy!

Oh My Goodness...deemarie...I had never thought of adding cream to my pesto! I will try that very, very soon...like tonight. I may have just found my onw little piece of heaven...

Thank you!

sooey

Since I grow basil, I make it and freeze it in an ice cube tray. Then I put the cubes in a container or bag and remove them as needed.
When you make it yourself, it is fun to experiment. For example, for the nuts you can use Pine nuts, walnuts or sunflower seeds. I'm partial to the sunflower seeds (raw, unsalted).
A quick easy company snack: a small bar of cream cheese, topped with presto and roasted pecans. Serve with crackers.

I put parmesan cheese in my pesto. Not sure if it's authenic, but it's good!

The first time I had it was 2 weeks ago, I had a chicken pesto sandwich at a restaurant downtown. I hadn't tried it before because to be honest it doesn't look appetizing! LOL But I liked it and will probably have it again.

I used walnuts instead of pine nuts and parmesan chesse in mine

I've made this LOTS.

Pesto Appetizer Squares **I half the recipe and bake in a square pyrex dish
4 cups Original Bisquick® mix
1 cup milk
2 eggs
1/3 cup pesto
Marinara sauce

Heat oven to 375ºF. Grease rectangular pan, 13x9x2 inches.
Stir together all ingredients except marinara sauce. Spread in pan.
Bake 25 to 30 minutes or until golden brown. Cool slightly; cut into 2-inch squares. Serve warm with marinara sauce for dipping. ***doesn't have to be warmed marinara
Variation
Pesto Appetizer Squares are also delicious dipped in olive oil. Pour a small amount of olive oil in a saucer, and sprinkle with grated Parmesan cheese and pepper.

I've tried sooo many of the canned and jarred kinds and
didn't like any of them UNTIL I tried the Bertolli.........it is fantastic. But a bit expensive. Love it. This is not an ad :0)

Glad you like my idea, Sooey...enjoy!

I'm going to buy some fresh pasta on my way home from the office today. DH's birthday is tomorrow and he wants something special. Will make up some fresh pesto tonight or tomorrow morning....yum!

For those of you who do not like basil, I have seen recipes with cilantro. Of course, you would serve that type of pesto on different types of dishes...chicken, fish, pork, etc. Not sure how it would be on pasta.

I LOVE pesto. I've made it fresh but it is even better bought from a local Italian deli. One of my favorite quick meals is pesto pasta: to cooked pasta add one small jar pesto and cooked spinach. Stir and top with parmeson cheese.

It's good on grilled Portabello steaks, topped off first with slices of real fresh mozzarella and tomato.

I grow my own Basil...all year around. I love being able to toss a leaf or two into red gravy during the winter.

Most of the time, I make my own pasta, but we have a number of shops who make their own, and will cut sheets to order for whatever style you want.

My favorite shop also carries things like squid ink for black pasta...great for lobster ravioli w/cream sauce.

Joann, I felt the same way, like what's the big deal. Then I once had an abundance of basil and made my own and used it on cheese tortellini. Heaven!
Try it you'll like it!