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Source: Everyday Food, September 2005
Total Time Prep Yield




Martha made this recipe for pesto as a delicious addition to a prosciutto and pesto panini. She used 1/3 cup pine nuts -- toasting them for 5 to 8 minutes -- and added a pinch of red-pepper flakes while processing.

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How would you rate this recipe?
  • MS10725324
    7 JUL, 2018
    Perfect! I used walnuts--since pine nuts have become so pricey it's hard to find fresh ones in my area and the walnuts blend just as well with the basil. I think this recipe can work with other herbs, too. I've used cilantro with pecans in the past, so plug them into this recipe and maybe sub manchego for the parmesan
  • MS12326904
    26 AUG, 2017
    Absolutely the BEST! Ingredient proportions right on the mark. I've been using other recipes, and finally tried this one, and I am so happy I did. Followed the recipe exactly. Made three batches, two to freeze, one to use for lunch. Great time to make it. Beautiful basil in the farmers markets.
  • jujubee74
    20 JAN, 2012
    My first time making a pesto. It turned out great! I only had raw marcona almonds on hand so used those as I felt they tasted similar to pine nuts. I'm excited to eat this tonight!
  • sugarcookie00
    19 DEC, 2010
    Easy and very tasty!
  • wishiwascookin
    25 AUG, 2008
    Great, simple, flavorful pesto. Thanks Martha!

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