Really great recipe!! I also used Del Monte mexican style stewed tomatoes and increased the cilantro to 1/2 a bunch- no need to snip off leaves- just throw all in the blender. Pour into a quart jar- I have given out as gifts- everyone loves them and I live in TX also. Thanks for a really good and easy recipe!!

Reviewed On: Jul. 30, 2004

Wow! This was really good! The only thing I substituted was pine nuts instead of the other nuts. Also the left overs actually tasted better the next day- I think I will make the pesto again a day ahead of time so the flavors will blend better. Also there is no need to pick the leaves off the cilantro- just wash- squeeze out the water-cut the ends off, then cut in half and add to the blender- I learned that from making Amy's Cilantro Sauce(on this site)so many times.

Reviewed On: Jun. 16, 2004

I should have read the previous reviews and cooked the eggplant first- I followed exactly and the eggplant was not soft- I cooked for another 30 min and it still wasn't soft enough to eat- I'll stick with Eggplant Parmesan.

Reviewed On: Mar. 14, 2004