never made pesto before this. followed others notes - used about half as much garlic, slightly less olive oil, no parsley. Did toast pine nuts and added about 1/2 t coarse salt. This is terrific and so simple - will make again and again!

Reviewed On: Aug. 25, 2009

I increased recipe by 1/2 and baked in 13x 9 pan. I increased eggs to 14, used 1 cup milk, 1/2 cup half half,3 cups frozen shredded potatoes and about 3 cups shredded sharp cheddar. Instead of ham, I cooked a pound of bacon and crumbled it and did not completely drain the grease. I also chopped a green pepper and vidalia onion and lightly sauteed in butter. I think I used about 1/2 teaspoon each of salt and pepper. I generously buttered the 13 x 9 pan before adding ingredients - I covered and refrigerated overnight. Then took out of refrigerator about 20 minutes before cooking it. Everyone raved about it - I think sauteed mushrooms would also be good as would drained chili peppers. Thanks for posting

Reviewed On: Dec. 25, 2007

I thought this was terrific. I have the biggest sweet tooth of all time but I did but down the sugar by maybe a third. But I added sugared toasted almonds, chopped red onion and a little blue cheese as well. Really really good!

Reviewed On: Mar. 30, 2007