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The reviewer gave this recipe 4 stars. This recipe averages a 4.41 star rating.
Reviewed: Nov. 30, 2008
Needs a lot more basil that nuts
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Reviewer:

dmacneil
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The reviewer gave this recipe 4 stars. This recipe averages a 4.41 star rating.
Reviewed: Sep. 28, 2008
This was really easy and taste great. I made it to freeze for later. Thanks for such a great recipe.
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1 user found this review helpful

Reviewer:

prell2k4
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Cooking Level: Expert
Home Town: Boston, Massachusetts, USA
Living In: Sterling, Virginia, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Photo by MATTSBELLY
Reviewed: Sep. 17, 2008
LOVED this! I don't like nuts in my pesto so I subbed parm-reg and it was wonderful! THANKS!
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MATTSBELLY
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Cooking Level: Intermediate
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The reviewer gave this recipe 4 stars. This recipe averages a 4.41 star rating.
Reviewed: Sep. 13, 2008
As another reviewer suggested, I added some parmesan cheese to balance the flavors out. I also added some fresh parmesan. Delicious!
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Reviewer:

GWENWYN
Cooking Level: Intermediate
Living In: Reston, Virginia, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Sep. 12, 2008
This is the first time that I made pesto and it was way easier than I expected and very good too.
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Reviewer:

E Blatt
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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Sep. 3, 2008
YUM! It was delicious! Did sub pine nuts for the walnuts and did throw in some parmesan...
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1 user found this review helpful

Reviewer:

faircook03
Photo by faircook03
Cooking Level: Intermediate
Home Town: Jacksonville, Illinois, USA
Living In: Aurora, Illinois, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Aug. 27, 2008
Thank you so much for this recipe. It's wonderful and delicious. I can't wait to make it again.
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Reviewer:

Christina
Cooking Level: Intermediate
Home Town: Portland, Oregon, USA
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The reviewer gave this recipe 4 stars. This recipe averages a 4.41 star rating.
Reviewed: Aug. 18, 2008
Followed the recipe as stated except I had no nutmeg and added in some Romano + parmasean cheese. I also added in some roasted cherry tomatoes and roasted red pepper. Btw, I'm a huge garlic lover and three garlic cloves was more then enough for me, so I wouldn't suggest adding more. Used seashell pasta. Pretty nice dish.
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Reviewer:

machiavelliancook
Cooking Level: Intermediate
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The reviewer gave this recipe 4 stars. This recipe averages a 4.41 star rating.
Photo by Lillian
Reviewed: Aug. 4, 2008
This was very good, but I suggest to use 2 cloves of garlic instead of 3. I'm a garlic lover, but even this was too garlicky for me. I also added parmesan cheese and a small tomato for more flavor. Overall, this is a good pesto.
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3 users found this review helpful

Reviewer:

Lillian
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Cooking Level: Expert
Living In: Long Island, New York, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Jul. 28, 2008
"Easy" is a great description! This really helped me find a use for my abundance of basil! Great on sandwiches and pasta. I used my blender to make it and that worked just fine.
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Reviewer:

MEREDITH95
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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Jul. 27, 2008
I would have never thought to use almonds instead of the pine nuts. I did have to stir some in at the end for looks. Tastes better then store brands and better then the ones at my farmers market! I will make over and over as I have basil coming out my ears in the garden. Just wish it could be canned!
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Reviewer:

COTECOTE
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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Jul. 24, 2008
Very good! It's got a very fresh taste. I tossed it with cheese tortellini.
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Reviewer:

KAREN DOWNES
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Cooking Level: Intermediate
Living In: Buffalo, New York, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Jul. 23, 2008
This was really yummy Rebbecca. Thanks! I couldn't believe how fast it was and way cheaper and better tasting than the pre-made store bought stuff, I wanted to make it lower in fat so I used 1/3 water to replace 2/3 the oil. I suppose you could use lemon juice too but I loved it as made. I served it over linguine with a bit of fresh shredded Parmesan cheese and some toasted pine nuts. I made it twice. It was better made with toasted pine nuts rather than almonds, although, both were great.
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PatiO
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Cooking Level: Intermediate
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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Jul. 11, 2008
My basil plants were going crazy, so I decided to make my first pesto. This recipe is yummy. I had so many leaves, I doubled the recipe, used 5 cloves of garlic (it was plenty)blended all in the blender. Poured it all into an ice cube tray and the double recipe filled it perfectly. Tastes great, thank you for submitting.
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Reviewer:

JOLARA
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Cooking Level: Intermediate
Home Town: Martinez, California, USA
Living In: Wickenburg, Arizona, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Jul. 9, 2008
Wonderful nutty, robust flavor. Great texture. It holds true its name,it was a snap to put together. I used 1 cup basil and 1/2 cup cilantro; it gave it a bit of zip which was delicious. I used 1/2 cup EVOO and an extra clove of garlic and tossed in grilled chicken tenderloins. I plan to use this one again and again!
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Reviewer:

Lizzy
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Cooking Level: Intermediate
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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Jun. 29, 2008
This sauce is fast, easy, and delicious! I love how quick it is to prepare and low-hassle. My husband and I ate 2-3 servings, it's so good! The only thing is that we add 2-3 cloves more garlic (personal preference), a squeeze of 1-2 limes, and threw in some grated parmesan (from a can) and it's great. You don't have to put those things in and it's still pretty good, but with it, it's a favorite in our home.
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Reviewer:

emom
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