Comments on: Jalapeno Basil Pesto Recipe

By: William Levine

William Levine — Sat, 06 Oct 2012 15:35:56 +0000

Freeze the pesto in ice cube trays, then store the blocks in a ziplock. Take out as many blocks as you need.

By: Anonymous

Anonymous — Wed, 11 Jul 2012 21:30:43 +0000

Absolutely awesome – well worth the effort. Thanks ladies!

By: hetal

hetal — Wed, 18 Jan 2012 13:30:46 +0000

In reply to Anonymous. If you don't like the flavor of olive oil, you can try vegetable oil. It is pretty lite and works great for dressings, etc.

By: Anonymous

Anonymous — Tue, 17 Jan 2012 00:43:22 +0000

Hi…My Husband won’t like olive oil…can u suggest any other substitute for it……it will be very helpful for me…..ill be thankful for u guys…i wanna make pesto from many days……finally i’m gonna make if get any alternate for oil oil………Thank you….u guys Rock!!!!!

By: Sandhya

Sandhya — Wed, 16 Nov 2011 03:13:37 +0000

hello ladies,
I din’t have access to the garden-fresh basil you had. So I bought a tray of basil from the local supermarket. That came upto 1/2 cup packed. I used 1tbsp walnuts, 1/2 de-seeded jalepeno(since i am a mild eater), 1 tsp parmesan cheese,all other ingredients as usual. I also skipped pepper.
The outcome- Awesome!!! i served it with sour dough bread and italian bread. My hubby praised me for this recipe. thank you!