Reviewed: Mar. 13, 2006

Very good, although my husband thought it was just alright. I did add water to the pesto instead of more Olive oil (just to save on calories) and still turned out nicely. And It never did come to a simmer after quite a while I turned up the heat and finally gave up and just served it.

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Reviewer:

tyeck

Reviewed: Mar. 11, 2006

We just hated this! Followed the recipe exactly and found it inedible. It might be improved by the suggested lemon juice instead of vinegar but I won't be trying it again to find out.

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Reviewer:

S&G Mummy

Home Town: Waterdown, Ontario, Canada

Reviewed: Jan. 10, 2006

I just finished eating this pesto for dinner tonight. My husband and I both enjoyed it! I love cilantro, so I am always game for making something new with it. Based on some of the reviews I read, I made the pesto yesterday so it would have a chance to settle. I am on a strict diet, so I omitted the olive oil and used water and extra juice instead, but it was still great. I will definately be making this one again!

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Reviewer:

KRYSTE

Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA

Living In: Tampa, Florida, USA

Reviewed: Jan. 10, 2006

good cilantro taste - great way to keep it around all winter long just be freezing it for later.

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LISLOREN

Cooking Level: Intermediate

Reviewed: Apr. 28, 2005

I made this with gnocci. It was very good.

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TAMRAKAT

Cooking Level: Intermediate

Home Town: Northridge, California, USA

Living In: San Jose, California, USA

Reviewed: Mar. 25, 2005

Excellent! I added some water as a replacement for half the oil. The flavors were definitely better the second day. I'd recommend preparing the sauce the night before to give the flavors a chance to meld.

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Reviewer:

Julie

Reviewed: Mar. 6, 2005

Like the name implies, this is a "Fabulous" pesto. I added some parsley and 2 tbs lime juice, and used 1/2 fresh jalepeno pepper (scraped clean--no seeds!)instead of the cayenne pepper. Great recipe; thanks Gena.

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Reviewer:

AOKCOOKS

Reviewed: Feb. 21, 2005

If you like cilantro, this is a very good twist on pesto. You can also serve it over spaghetti squash if you're on a low-carb diet.

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Reviewer:

FRESHDESIGNGAL

Reviewed: Oct. 14, 2004

I'm still not sure this was worth cleaning out the food processor for, but it was a good way to use up leftover cilantro. I didn't have walnuts, so I used pine nuts. The walnuts probably would have been better. I also added a couple tablespoons of milk, as I prefer my pesto a little creamier.

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