Reviewed: Aug. 5, 2009

good! I added a touch of flour to thicken it.

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adventureseeker

Cooking Level: Intermediate

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Reviewed: Jul. 17, 2009

This was awesome. I had no cream and didn't want to hit the store, so I substituted half of a package of lowfat cream cheese and 1/2 cup of 1% milk heated and mixed smooth. I'm sure it would be much better with the cream, but at least this was low in fat. Thanks again.

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JAVAJUNKY

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Reviewed: Jul. 11, 2009

Very good, basic recipe. You may find yourself adding more of this and that for the flavor and consistency to get exactly where you want it, but it's also very good as written. Thanks for the recipe!

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SunnyByrd

Living In: Seattle, Washington, USA

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Reviewed: Jun. 4, 2009

This was phenominal! My fiance didn't care for it very much, but I thought it was awesome. I've never had pesto before, and I'm in love with it now! I followed the recipe exactly and used 12 oz of linguini. The only thing that was difficult is that I do not have a food processor. I used a blender, and it was a bit time consuming, as I had to keep shutting it off and pushing the leaves down to try and chop them up.

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lzimmermann8

Cooking Level: Intermediate

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Reviewed: Jun. 3, 2009

I scaled by half but used closer to 1 1/2 cups of basil to use up what I had left. It does need salt but I don't salt because there is enough in the parm that gets grated on top. Tossed with pennette and topped with garlic butter sautéed bay scallops.

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PAMELA D.

Cooking Level: Expert

Home Town: El Paso, Texas, USA

Living In: Dallas, Texas, USA

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Reviewed: Apr. 13, 2009

Sorry, we didn't really enjoy this. It was pretty bland. At the end, I added lemon juice and salt in an attempt to give it more flavor-still wouldn't make again. Loved the spring green color though!

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spbeaudry

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Reviewed: Mar. 31, 2009

I made this for a pasta and chicken dish. I made the pesto a day in advance (storing in the fridge) so that I would have less prep while guests were here: all I had to do was add it to the cream. It worked great and received positive feedback from the guests!

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brittlandk

Cooking Level: Intermediate

Living In: Madison, Wisconsin, USA

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Reviewed: Mar. 29, 2009

This is GREAT! I didn't have lite cream so I used heavy cream it was delish! I just made it for the 2nd time tonight!

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alohamommy19

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Reviewed: Dec. 27, 2008

I've made people into pesto believers with this sauce (though when you add cream to anything, it's pretty much a winner). Awesome with chicken, could even work with italian sausage. So good and well worth the work!!

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Allison

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Reviewed: Dec. 25, 2008

Perfect, really easy.

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Chefstacie

Cooking Level: Professional

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Reviewed: Dec. 20, 2008

Ok...thought it was pretty bland though. Won't make again.

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Niki B.

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Reviewed: Oct. 18, 2008

My other half loved this. I took the advice of others and sauteed mushrooms and garlic, then added the cream. Next time we are adding prosciutto.

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Wendy B

Cooking Level: Intermediate

Home Town: Plant City, Florida, USA

Living In: Mulberry, Florida, USA

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Reviewed: Oct. 9, 2008

Awesome. I did not add the cream, as I was freezing my sauce for later use. I can not wait to use it w/ cream. I did use the Basil Pesto w/ the Pesto-Stuffed Pork Chop w/ Carmelized onion recipe and it was really good. I am planning on making more to freeze before the weather turns.

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SpiceyMom

Cooking Level: Intermediate

Home Town: Simi Valley, California, USA

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Reviewed: Jun. 25, 2008

Really good sauce! I served it over chicken stuffed with mozzarella and tomato

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SuzieSmyth

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Reviewed: Jun. 12, 2008

This was tasty served over whole wheat pasta and diced chicken. I found it to be a bit bland. Next time I'll toast the pine nuts first as well as add an extra clove of garlic. I also think that cooking pancetta with the chicken would increase the oomph of this solid basic sauce.

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iyelli

Cooking Level: Intermediate

Living In: Calgary, Alberta, Canada

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Reviewed: May 11, 2008

I made this for dinner for a diverse group of all ages. My husband was skeptical but it was DELICIOUS!!!! It was a little hard to thicken, so I recommend stirring in some cornstarch, but put it over any kind of pasta. We grilled chicken and sliced it up too, and it was wonderful!

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kristina.marie

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Reviewed: Apr. 20, 2008

Easy and yummy!

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RDRABEN

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Reviewed: Apr. 14, 2008

Thank you for this recipe. My herb garden is overrun with basil, and I have been lookig for some new ways to use it up. This sauce is so flavorful. I will make this again and again. It also freezes great, I defrosted a bag yesterday and served it over sausage tortellini. With a mixed salad and some garlic bread it tasted like I spent hours in the kitchen :)

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KatjaS

Cooking Level: Intermediate

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Reviewed: Apr. 12, 2008

Absolutley excellent! I was searching for something to pair with my chicken and proscuitto tortellini, and this couldn't have been more amazing. My grocery store didn't have regular basil, so I opted for fresh lime basil, and I added just a touch more oil to get things blended better, since I was using a super small food processor. My dinner guest was thrilled with this sauce, she loved how much you could taste the pinenuts. This is a staple in my recipe box! :) THANK YOU

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