Condiments, Sauces, Additives, & Gravies


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Pesto chicken pasta disaster

by orlybabe 2 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 2 months ago

Making pesto in a food processor

by GEC 5 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 5 months ago

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

by nycguy20011 1 year 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 10 months ago


by raberbm 11 months ago

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


Nyleve commented 11 months 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 1 year ago

Can I still use frozen and darkened basil leaves?

by nycguy20011 1 year 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 1 year 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 2 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 2 years ago

Endangered... pine nuts revisited

by eatingjoy 3 years ago

Why it Might Be Time to Stop Using Nuts in Your Pesto: http://food52.com/blog/14461-why-it-might-be-time-to-stop-usin...


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

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...


roxlet commented 3 years ago

Making pesto...

by CindyJ 3 years ago

...is 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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