Reviewed: Apr. 4, 2012

Very good!! 1st time making pesto and it came out great and it's very easy to make!!

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JOAN2005

Cooking Level: Expert

Reviewed: Apr. 4, 2012

Great idea to use almonds! I toasted on stovetop, which was quick and easy. Added a couple tablespoons of grated parmesan cheese and salt to taste. Can be prepared in advance.

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Kim O

Cooking Level: Expert

Home Town: Sauk Village, Illinois, USA

Living In: Hobart, Indiana, USA

Reviewed: Mar. 29, 2012

This recipe was fair, but the garlic needed to be reduced, and about two cups of Parmesan cheese needs to be added. :P

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Reviewed: Mar. 27, 2012

Easy and delicious. I prepared it according to recipe. I tried to cut down the olive oil, but you need the full 1/2 cup to get the proper consistency. After trying it, I did add some lemon juice, but it was still fantastic before I added it - the lemon juice just gave a little zing.

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Poetically Challenged

Cooking Level: Intermediate

Reviewed: Mar. 11, 2012

I chose this recipe because I had a bunch of basil that was going to go bad and I realized that my pine nuts had gone rancid. I added some parmesan cheese (probably about an ounce...i just cut off a chunk and threw it in) and replaced some of the oil with lemon juice to cut the fat a bit and heighten the flavor. SO YUM! We ate it with some roasted chicken.

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~Christy~

Living In: West Lafayette, Indiana, USA

Reviewed: Dec. 6, 2011

I've never made pesto but needed some for another recipe. I think this pesto is what did it for the other recipe! Very good! Will be making this again!

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Reviewer:

beck22

Cooking Level: Beginning

Reviewed: Oct. 22, 2011

Didn't have pine nuts so I halved and toasted almonds on skillet, covered for 10 mins on med-low flame. I do think more than 6 can be served with this recipe as is :-) I put some of this in mayo & it was so good! I also added this pesto to Allrecipe's Philly Pesto Pasta!!

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BonAppetitBaby

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

Reviewed: Sep. 19, 2011

This was my first time making pesto. It was really easy. I was worried that the blender would not blend it properly but once the oil was added, it worked fine. I froze this for later use.

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Reviewer:

boys2

Cooking Level: Intermediate

Home Town: Ashville, Pennsylvania, USA

Living In: Patton, Pennsylvania, USA

Reviewed: Sep. 11, 2011

This was fine. Tasted like something from a fancy restaurant. I would think of having it again. I made this to go with the scallop pesto pasta also found on this website.

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Chocokide

Cooking Level: Intermediate

Living In: Austin, Texas, USA

Reviewed: Sep. 8, 2011

This is a very nice pesto! I have always used expensive pine nuts :(, but almonds and nutmeg really work! I tried as is (very good) then for more "oomph" went ahead and added the secret ingredient from "Simple Garlic and Basil Pesto" on this site, which is 1/4 tsp. chili powder. It sounds all wrong, but it amazingly works. I also used a bit less oil. Very nice even without Parmesan.

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