The reviewer gave this recipe 4 stars. This recipe averages a 4.36 star rating.
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Reviewed: Jun. 5, 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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Cooking Level: Expert

Home Town: El Paso, Texas, USA
Living In: Dallas, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.36 star rating.
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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Cooking Level: Intermediate

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The reviewer gave this recipe 3 stars. This recipe averages a 4.36 star rating.
Reviewed: Apr. 14, 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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The reviewer gave this recipe 5 stars. This recipe averages a 4.36 star rating.
Reviewed: Apr. 1, 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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Cooking Level: Intermediate

Living In: Madison, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.36 star rating.
Reviewed: Mar. 30, 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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The reviewer gave this recipe 5 stars. This recipe averages a 4.36 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.36 star rating.
Reviewed: Dec. 25, 2008
Perfect, really easy.
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Cooking Level: Professional

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The reviewer gave this recipe 3 stars. This recipe averages a 4.36 star rating.
Reviewed: Dec. 20, 2008
Ok...thought it was pretty bland though. Won't make again.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.36 star rating.
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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Cooking Level: Intermediate

Home Town: Plant City, Florida, USA
Living In: Mulberry, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.36 star rating.
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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Cooking Level: Intermediate

Home Town: Simi Valley, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.36 star rating.
Reviewed: Jun. 25, 2008
Really good sauce! I served it over chicken stuffed with mozzarella and tomato
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The reviewer gave this recipe 4 stars. This recipe averages a 4.36 star rating.
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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Cooking Level: Intermediate

Living In: Calgary, Alberta, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.36 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.36 star rating.
Reviewed: Apr. 20, 2008
Easy and yummy!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.36 star rating.
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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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.36 star rating.
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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The reviewer gave this recipe 3 stars. This recipe averages a 4.36 star rating.
Reviewed: Mar. 8, 2008
This was very light. Almost too light. It would be nice as a side dish but I woulnd't eat it on its own. I'm not sure if I will make this again.
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Cooking Level: Expert

Living In: Lancaster, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.36 star rating.
Reviewed: Dec. 14, 2007
This was amazing. I used heavy cream instead and more garlic. I also garnished with more pine nuts. I will be making this a lot. I love basil and this is fragrant and well infused with the best kind - fresh basil! So good I was eating it before I put it on the pasta!
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Cooking Level: Intermediate

Home Town: Scranton, Pennsylvania, USA
Living In: Raleigh, North Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.36 star rating.
Reviewed: Oct. 30, 2007
OOHHH so good. I think you could great away with half the cream. It was still good and better the next day.
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Cooking Level: Expert

Living In: Kansas City, Missouri, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.36 star rating.
Reviewed: Oct. 17, 2007
great but very rich. Added some yogurt and skim milk to the mix. Probably was better before I did that!
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