Basil Parmesan Spread Recipe Reviews - Allrecipes.com (Pg. 4)
Reviewed: Jun. 27, 2002
I usually leave out the tomato paste, mostly because I don't have time to make all the fancy layers. It's a very versatile recipe - leave herbs coursely chopped and use on bread - or finely chopped for crackers. It's a rich but delicious recipe.
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Reviewed: Jun. 24, 2002
I thought this was horrible. It looked neat for presentation, but the taste was way too out there.
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Reviewed: Apr. 30, 2002
I took this to an adults only party, and gave out the recipe to four different people-went over tremendously well. My daughters also loved it, but it may be too flavorful for less adventurous palates. Cleaning the basil was the most time consuming part, although it made my kitchen smell wonderful! Only problem was that I didn't know how smooth to process it to. I put this into a Corelle bowl-not a large vegetable bowl, and not the small salad bowl-I think they call it a cereal bowl.
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Reviewed: Oct. 16, 2001
I wasn't sure how it was supposed to look, so when I pulled it out of the fridge and didn't like the look, I mixed it completely and served it in a bowl. Everyone raved at the flavor.
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Photo by Souix Chef

Cooking Level: Intermediate

Home Town: Modesto, California, USA
Living In: Clovis, California, USA
Reviewed: Sep. 4, 2001
I made this for a recent girls gettogther and everyone raved. I found it quick easy and very appealing to the eye. I followed the advice of a previous reveiw and added more sundried tomato paste and found it was perfect.
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Reviewed: May 6, 2001
The fresh basil gave the spread a strong flavor. Although it was a good taste, the next time I will add a bit more of the sun dried tomato mixture.
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