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Why is my pesto turning brown?

by roxlet 7 years ago

I have been making pesto nearly my whole life, and suddenly, I am having a problem with my pesto turning brown. Of c...


janflys commented 1 month ago

Pesto chicken pasta disaster

by orlybabe 6 months ago

Hi, I like making chicken pesto pasta, but major disaster today - for the first time, I wanted to cook together the c...

babette feasts

babette feasts commented 6 months ago

Making pesto in a food processor

by GEC 9 months ago

I have a Cuisinart Mini-Prep that works well for a lot of tasks, but making pesto in it is always a struggle. I have...


Splendid Spatula commented 9 months ago

Which is better for making pesto: a blender or food processor?

by nycguy20011 2 years ago

I bought a Hamilton Beach blender to make bread crumbs and pesto, but it's not blending the basil well enough to make...


pippsplace commented 1 year ago


by raberbm 1 year ago

What is the purpose of using pine nuts in pesto; i.e., for flavor, thickener, etc.


Nyleve commented 1 year ago

Nut-Free Pesto

by MrSmee44 10 years ago

Ok, so I am a huge fan of pesto and enjoying experimenting with different herb and nut combinations. Unfortunately, ...


lfoth1 commented 2 years ago

Can I still use frozen and darkened basil leaves?

by nycguy20011 2 years ago

I accidentally froze basil leaves in the back of the fridge. The leaves look thinner and darker than usual. Can I sti...

hill food

hill food commented 2 years ago

Made pesto! With expired olive oil.

by revan2368 2 years ago

I made a great of batch of pesto today, harvesting my basil plants. I did however not notice that the olive oil th...


coll commented 2 years ago

Fresh Basil -- Pesto

by walker 2 years ago

I got carried away at the farmer's market and got 3 big bunches of beautiful basil. I love Marcella Hazan's recipe f...


walker commented 2 years ago

Botulism from pesto sauce

by Tstratus 2 years ago

Ok so... I forgot to refrigerate my store bought pesto sauce. It was on the counter for about 4 hours before I notice...


elegraph commented 2 years ago

Healthy pesto ideas?

by glify 2 years ago

I've been looking for a good sauce to put over my beans (mostly black and kidney, sometimes the other ones as well). ...


Ttrockwood commented 2 years ago

Is this possible: already opened jar re-popped when opening?

by jen223 3 years ago

I bought a jar of pesto a few months back. It's half used and has been sitting in the back of the fridge. I was going...


breadchick commented 3 years ago

Endangered... pine nuts revisited

by eatingjoy 3 years ago

Why it Might Be Time to Stop Using Nuts in Your Pesto:


therealdoctorlew commented 3 years ago

Pesto - Someone help me, PLEASE

by caiatransplant 3 years ago

Hi all. Until day before yesterday I had a beautiful couple of basil plants, flourishing and leafy. Then my yard gu...


jjjrfoodie commented 3 years ago

Mortars and pestles

by BrainFoodie 3 years ago

So I have owned some mortars and pestles but mostly have been smooth and low sides, and not as useful in a kitchen as...


Sirrith commented 3 years ago

An Ode to Pesto

by Lemoncrieff 3 years ago

Best meal of my life. I know that sounds cliche, but it really is possible....until something better comes along. ...


Calam1ty commented 3 years ago

Pizza with pesto

by AreBe 3 years ago

My Italian basil and Spicy Globe basil are producing more than I can eat. I picked some of each, washed well, and spu...


AreBe commented 3 years ago

rescuing bitter pesto

by Windy 7 years ago

I made a batch of pesto from Italian basil, and like the leaves themselves, it's quite bitter. Having now added a han...


gfr1111 commented 3 years ago

Making pesto...

by CindyJ 3 years ago it better done in a blender or a food processor? (No, I don't want to do it with a mortar and pestle.)


chefj commented 3 years ago

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