I hesitate to rate this recipe because I made it with baby arugula, not basil. Other than that one substitution, I followed the recipe as written. Really excellent pesto - and I imagine it would be just as delicious with basil or any other greens variation. The amount of garlic was perfect, not overpowering; the nutritional yeast (which I love) adds a wonderful cheesy taste. The arugula lent a slightly bitter bite that I enjoyed just as much as I like regular basil pesto. So, I posted the review anyway to encourage others to try the recipe - even if all they have is arugula. UPDATE: I have now made this with just regular basil from my garden. Served in a grilled veggie pasta salad to hordes of hungry coworkers. They loved it. Also made it with lightly toasted almonds and basil. I believe this was the best batch yet. Freezes exceptionally well.

Reviewed On: Mar. 19, 2009

Very yummy. I used the zest of two whole lemons, since we like it very lemony. It took an extra 15-20 minutes before it was done. Just like a giant delicious muffin. Oh, and no problems with berries sinking.

Reviewed On: Jan. 18, 2009

I've made this several times and it's always a hit. We generally just serve it with tortilla chips - or just eat it with a spoon.

Reviewed On: Jan. 11, 2009