Does this recipe look correct? (black pepper, clove, basil, sauce)

[PilgrimsProgress]

It's pesto sauce for a pound of pasta, 4 large servings.

Haven't made pesto in a while but the proportions and amounts seem off.


2 garlic cloves
1/2 c. pecans
2 T. fresh Italian parsley
3 1/2 T. olive oil
2 T. grated Parmesan

[Hemlock140]

I would say about 3/4 cup of pesto is right for a pound of pasta. That recipe is going to be really dry, and less than enough for a pound. You could try it, then add more olive oil until it's the right texture. By then it might be enough. I would also add salt and black pepper.

[evening sun]

I would also like more garlic, but then we are garlic fiends.

[Dogmama50]

2 tbsp of parsley is not enough, I would go equal to the nuts if not more.

I've never measured pesto, I just generally throw basil, arugula, or something else green in the blender with nuts, parm, garlic, olive oil, S & P and some lemon juice. Grind it up to the right consistency, usually more green than nuts and a heap of garlic.

[RDM66]

Originally Posted by PilgrimsProgress

It's pesto sauce for a pound of pasta, 4 large servings.

Haven't made pesto in a while but the proportions and amounts seem off.


2 garlic cloves
1/2 c. pecans
2 T. fresh Italian parsley
3 1/2 T. olive oil
2 T. grated Parmesan

You probably need TWO CUPS OF PARSLEY or basil.

BTW, traditional pesto is usually made with basil. When you use parsley or cilantro it's usually classified as South American chimichurri sauce. The pecans will work, too, but they're not traditional either. Real Italian pesto would use pine nuts.