Reviewed: Sep. 14, 2011

I was so happy to find a recipe using pecans instead of pine nuts since realizing how expensive pine nuts are. I did not toast the pecans and the pesto stayed green and was absolutely delicious!!

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Reviewer:

chefbabes

Reviewed: Jul. 12, 2011

Thanks for the idea of using pecans! I will make this again. FYI, I toasted the pecans in the microwave first to add more depth of flavor. (Melt 2 tsp to 1 tablespoon butter or margarine in medium bowl; toss in 1 1/2 cup nuts. Spread nuts out evenly on large microwave safe plate and toast 1 minute at a time, stirring at those intervals until a nice toasty smell develops ~2-5 minutes. Check often as microwaves differ of course. Also, if the nuts seem too crowded, toast in more than one batch.)

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Reviewer:

kjkcooks

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

Reviewed: Sep. 17, 2010

Which type of basil leaves do you use? I grow sweet basil, boxwood basil and spicy basil. Which would you recommend?

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Reviewer:

Indie Girl

Cooking Level: Intermediate

Home Town: Regina, Saskatchewan, Canada

Living In: Warner Robins, Georgia, USA

Reviewed: Sep. 13, 2010

Delicious! I used toasted pecans. My pesto has a brownish color with flecks of the bright green basil. I used some on pasta and froze some for later use. Great recipe - I will be using it again! Update - I made this again with raw pecans. This time I got the lovely green color we all come to expect from a good pesto. I love what the sweetness of the pecans do for this pesto. Truly delicious!

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