Needed a coleslaw recipe to go along with bbq pork that was almost ready to serve. I omitted the onion, but other than that, made exactly as stated. Quite good! Not too sweet (and I DO NOT like too sweet food!). Not too much vinegar. Perfect balance of sweet and sour. Very quick to put together. Thanks for the great recipe, Denise!

Reviewed On: Jul. 14, 2009

This is an excellent pesto. I make it using just enough olive oil (maybe 1/4 cup) so that it will blend in the blender. This produces a pesto 'paste'. I scoop it out with a 1/4 cup measure and put it in mounds on a parchment lined cookie sheet. Put that in the freezer; once frozen, simply pop them off and put all in a freezer zip-lock bag and you can have pesto quickly, whenever you like. (I don't use the parsley.) This is great in the sun-dried tomato, pesto, tuna salad recipe on this site.

Reviewed On: Jan. 12, 2008

Made as per the directions. Whipped cream is much better. Why bother with this?

Reviewed On: Apr. 8, 2007