Reviewed: Apr. 28, 2012

This is an awesome recipe except for two things. DO NOT use the vinegar...made it taste a little odd. And 5 cloves of garlic is way too much....I used 3 cloves and it was a little overpowering. And I didn't have the walnuts or pecans and this tasted just as good.

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Reviewer:

Steph

Home Town: Dover, New Jersey, USA

Living In: Quincy, Massachusetts, USA

Reviewed: Mar. 26, 2012

This recipe did NOT go over at my house. My boyfriend, said "nope," and put it down. I've never had him refuse to finish a meal. I think the problem was the garlic. I love garlic, but 5 cloves was way too much and it totally overpowered the dish. If I made this again, which is unlikely because I don't think I could tempt the bf into tasting it again, I would tone the garlic down to 2 cloves.

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clucker

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Reviewed: Mar. 10, 2012

My husband thought this was good, but I just did not care for it. I usually really like cilantro, but when it comes to pesto, I think I'll stick with the classic basil and pinenut pesto. The consistency and balance and everything seemed fine, it just didn't tickle my tastebuds. Thanks for the recipe though.

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Reviewer:

*~Lissa~*

Home Town: Attleboro, Massachusetts, USA

Living In: Cobb, California, USA

Reviewed: Jan. 17, 2012

Very tasty pesto...I love it. I put it in a toasted ciabatta bread sandwich with either mozzarella or swiss cheese and slices of tomatoes...YUMMY !!!

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Reviewer:

MarshaPapa

Reviewed: Dec. 13, 2011

Like others, I changed a few things. I didn't add cheese, or pasta. I used 1/2 TBSP vinegar and 1/2 TBSP white wine. I used shelled seeds from a few butternut squashes I've used in recent weeks and saved up instead of walnuts or pecans. I also added a pinch of black pepper and used sea salt (just a pinch). I stored the finished product in an ice cube tray for individual servings/storage. My gosh this stuff's good. I've been eating it lightly spread on unbreaded chicken burgers with grilled vegetables, and it's truly a wonderful pesto. The cayenne's lovely in the mix. I can't wait to try other applications with the pesto, thanks for the recipe!

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Reviewer:

dmphax

Cooking Level: Intermediate

Home Town: Brampton, Ontario, Canada

Living In: Moncton, New Brunswick, Canada

Reviewed: Oct. 5, 2011

If you like cilantro this is a recipe for you! I made and froze it. It has been added to tortilla soup, spread on chicken breasts before grilling, added to pasta, and mixed with sauteed peppers and onions for fajitas. WOW!! So versatile that I made more to experiment with!

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Reviewer:

Rebecca G

Reviewed: Sep. 25, 2011

Yum! And so easy. I live in Korea and cilantro is hard to come by, but a nice Canadian knew that my Californian self would appreciate some cilantro from the big city so I had a bunch. For my taste, I'll prob cut the garlic a bit the next time I make it, but I LOVED it. I put it over rice noodles. I will try it over chicken, too. Thank you for the very good recipe.

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Reviewer:

ama

Cooking Level: Intermediate

Reviewed: Aug. 2, 2011

Yum - loved this pesto! Made mine with walnuts and fresh lime juice...can't wait to make it again.

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Reviewer:

MSP

Cooking Level: Intermediate

Reviewed: Jul. 6, 2011

Since the cilantro was taking over the garden, I was looking for a good way to use it. This is it. I think i like it better than basil pesto. Grow, cilantro grow!

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Reviewer:

andy a.

Cooking Level: Intermediate

Reviewed: Jul. 4, 2011

This was delish! But the garlic was really powerful. I think it can be scaled down to three cloves. My hubby loved this on the pasta, but I think it would be better on crusty bread. Next time, as I have LOTS of fresh cilantro to use from my garden.

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