Absolutely delicious! Added 2 t. minced fresh ginger...was a nice touch. After pouring out about half the marinade, I sauteed the mixture in a bit of vegetable oil, like a stir fry. (I don't have a grill pan and we didn't want to fire up the charcoal grill.) Will definitely add this to our regular rotation of Asian recipes.

Reviewed On: Jul. 20, 2009

It's been a holiday tradition in my family for years. Everyone who has tried these always asks for the recipe, and they're just scrumptious. I'm an almond fan, so I increase the extract to 1 t.

Reviewed On: Mar. 9, 2008

Wow, I couldn't believe the difference between homemade pesto and the store-bought kind! They are two completely different animals, and this recipe is terrific. I omitted the parsley but added a bit of kosher salt and pepper. Toast the pinenuts dry in a skillet first for even more flavor, and use real parmesan cheese (never the stuff in the green-lidded container). CHRISSME's suggestion for freezing with a bit of olive oil on top was great. This makes a super-quick side dish when added to pasta, with or without a bit of heavy cream.

Reviewed On: Mar. 9, 2008