The reviewer gave this recipe 4 stars. This recipe averages a 4.41 star rating.
Reviewed: Nov. 24, 2009
I used pine nuts, and added parm. This was great!
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Cooking Level: Expert

Living In: Miami, Florida, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4.41 star rating.
Reviewed: Nov. 12, 2009
I did not like this recipe at all. The taste was unusual and not to my family's liking.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.41 star rating.
Reviewed: Nov. 6, 2009
This has worked well for us. I froze the extra we didn't use into ice cube trays for storage and has been quite handy in a pinch!
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Cooking Level: Intermediate

Home Town: Brandon, Florida, USA
Living In: Spring Hill, Tennessee, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Nov. 1, 2009
Delicious! I use fresh basil from my garden, I toasted the almonds the first time I made this, and it was great! Since then I usually just use whole raw almonds and throw everything in the processer. I have also used pinenuts, toasted first in the oven.
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Cooking Level: Expert

Home Town: Hollywood, California, USA
Living In: Dana Point, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Oct. 8, 2009
Simple and easy to make. I did the "Freezer trick" and froze a chunk, and then used it later. It was like I'd just made it! Fantastic recipe..thank you, Rebecca!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Oct. 4, 2009
This is the second pesto recipe I've tried on here and so far it's the best one yet.
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Cooking Level: Beginning

Living In: Sacramento, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Sep. 30, 2009
This was way good! I did add some lemon juice for more flavor. I made this for the creamy pesto shrimp pasta from this site....YUMMY!!
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Cooking Level: Expert

Home Town: Plano, Texas, USA
Living In: Mckinney, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Sep. 13, 2009
I've never made pesto before and was a bit intimated - now that I made this super easy pesto, I wish I had done it earlier! Three cloves of garlic definitely gives it a kick, but a good one! I love this recipe and am very unlikely to go searching for another one. I will be using this pesto tonight to make pesto-stuffed pork chops. yum!
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Cooking Level: Intermediate

Home Town: Paola, Kansas, USA
Living In: Wichita, Kansas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Sep. 2, 2009
Great! So ridiculously simple -- and I love how well almonds work in this recipe. Will definitely make again!
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Cooking Level: Intermediate

Home Town: Olympia, Washington, USA
Living In: Seattle, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Sep. 1, 2009
Thought I would miss parmesan cheese and pine nuts, which are typically included in pesto recipes, but didn't miss them at all. This really seems to highlight the basil flavor, which is why you want pesto in the first place. Be careful with the size of your garlic cloves: The cloves I used were large (like bigger than an almond), and it was borderline too garlicky, even for a garlic-lover like me. This recipe is easy. I even made it a day ahead, covered and refrigerated it. Next day, I brought it to room temp. and mixed it with pasta and chicken. This is the recipe I'll use again.
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Cooking Level: Intermediate

Home Town: Long Island, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Aug. 31, 2009
I loved this recipe. I never thought I could have pesto because I'm allergic to pine nuts. I love the alternative with the almonds. Tasted great and was super easy to make.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Aug. 25, 2009
Excellent recipe. I used lots of basil from my garden and made two batches. I placed the pesto in ice cube trays and froze then popped out and individually wrapped each cube and put all the cubes in a bag in the freezer. I use these all fall and winter as single serving pesto, in sauces, or as spreads.
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Cooking Level: Intermediate

Home Town: Poplar Grove, Arkansas, USA
Living In: Memphis, Tennessee, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Aug. 22, 2009
I've been making larger batches all summer using basil from our garden. I freeze in ice cube trays and then place frozen cubes into a freezer bag. I can then pull out the number of cubes needed for a recipe that calls for 'tub pesto' or add to other dishes as I choose! Goes great with a variety of chicken dishes and/or pastas!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Aug. 20, 2009
This was YUM-MY! I toasted the almonds in my toaster oven and loved loved loved this. I think I'm going to put this on grilled eggplant for dinner tonight
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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Aug. 19, 2009
A good basic pesto! Per others' reviews I added parmesan cheese, and since I had no almonds I subbed pecan pieces that I toasted in a skillet. Served over medium shell pasta with herbed chicken breast chunks and fresh tomato. Family thought they were getting a gourmet dinner! Leftovers today for lunch! YUM!
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.41 star rating.
Reviewed: Aug. 18, 2009
This was exactly what I was looking for. The basic instructions for creating pesto. This recipe was great. I used walnuts instead of toasted almonds and measured more by eye than exact measurements. It turned out great! It was also very good with chicken. Thank you!
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Home Town: Holbrook, New York, USA
Living In: Abington, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Aug. 17, 2009
This is the best pesto I've ever eaten! I did add 1/2t. salt, but we are salt lovers. The hubs loved it too!
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Rm2

Cooking Level: Expert

Home Town: Baytown, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.41 star rating.
Reviewed: Aug. 15, 2009
LOved the almonds, pan toasted as suggested (I usually use pecans). While it can be made in about 5 minutes, the cleaning, washing, trimming, and cutting the basil adds about 30 minutes more.Worth it!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Aug. 15, 2009
I have made this twice now and it is great. I've used it on pizza and pasta and it is fabulous and oh so easy. I usually double the recipe, but keep the oil amount the same and add additional oil as needed. Fabulous recipe!
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Cooking Level: Intermediate

Home Town: Danville, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Aug. 13, 2009
I can't believe it was so easy and tasty! I did toast the nuts on the stove top as suggested in earlier comment, and substituted walnuts (that's what I had) and it was great. I've made it twice now...also great on little dry toasts/ italian bread or pasta and can adjust the amount oil used. I used my homegrown basil, but found if you don't have the 1 1/2 c. basil, it is better to add basil from grocery, rather than reduce the recipe-the ratio is just right! Freezes well, just allow enough time to thaw before next use.
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Cooking Level: Intermediate

Home Town: Ridgefield, Washington, USA
Living In: New York, New York, USA

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