The reviewer gave this recipe 5 stars. This recipe averages a 4.91 star rating.
Reviewed: Oct. 29, 2009
Gorgeous!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.91 star rating.
Reviewed: Oct. 25, 2009
Delicious! I made this for a pasta salad. I put it over bowtie pasta with some fresh mozzarella balls, grape tomatoes, and more parm & pine nuts (served chilled).
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.91 star rating.
Reviewed: Oct. 4, 2009
Very, very good tasting recipe. Don't forget to add garlic (I usually add to taste as I love my garlic!). This goes well over pasta, on pizza, or as a dip for bread. The feta imparts some saltiness to the dish so check before you season with more salt. All in all a fantastic dish!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.91 star rating.
Reviewed: Sep. 18, 2009
This recipe was tasty, definitely a keeper. I tried it on pizza dough, but I didn't like how the flavor and texture of the bread took away from the pesto. I think pasta would be much better with it, maybe even potatoes. I didn't have sun-dried tomatoes, so I also added more olive oil, and used sunflower seeds instead. Great recipe, thanks for sharing.
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Cooking Level: Expert

Home Town: Brooklyn, New York, USA
Living In: Queens, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.91 star rating.
Reviewed: Sep. 9, 2009
Really tasty... I added ALOT MORE OLIVE OIL,1/2 tsp kosher salt,1/2 tsp black pepper, and 1 tsp.chopped garlic to the food processor. Everyone loved it. I will get more fresh basil at the farmer's market and make more!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.91 star rating.
Reviewed: Aug. 16, 2009
This was my first time making a pesto sauce, and I absolutely loved it! I have never been a huge pesto fan, but this changed my mind. So simple and delicious. I had no artichokes on hand, that was the only ingredient I omitted. Served with spaghetti, extra pine nuts, and sundried tomatoes. YUM! :)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.91 star rating.
Reviewed: Aug. 13, 2009
My sister and boyfriend (both against all things green) loved this. I made a few minor changes to pacify my lactose intolerant system. Instead of Parmesan, I used nutritional yeast and replaced the feta (often made with cow's milk in the US) with crumbled goat cheese. I also didn't have quite 2 cups of basil, so I put a little extra tomatoes in instead. I left the final product a little chunkier so that I could add it to pasta. I tossed the pesto with penne pasta and wine-sauted (savignon blanc) mushrooms for an oh-so-delicious dish that I served with baked chicken. I think I'll make a double batch next time to freeze. I've read up on freezing pesto and the best I've seen is to fill ice cub trays with the pesto and top with plastic wrap (so that it touches the pesto) and freeze. Once frozen, put the cubes in a freezer bag and use as necessary. I can't wait to try it!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.91 star rating.
Reviewed: Aug. 2, 2009
This was wonderful! Even my picky husband and 3-year-old daughter LOVED it! I used it in a Chicken Pesto recipe that another reviewer recommended from this site and it was great. I made a large batch of it and froze some for future use. Wonderful way to use fresh basil from your garden. Thanks for sharing!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.91 star rating.
Reviewed: Jul. 28, 2009
Very tasty. I used this as a base with some chicken breasts sauted in olive oil, added this sauce and 1/2 cup chicken broth and served over pasta. Very flavorful!
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deb

Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.91 star rating.
Reviewed: May 30, 2009
This was a great recipe. I ended up using it to make stuffed shells and stuffed mushrooms. For the shells I added ricotta cheese. Then for the mushrooms I used the stems of the mushrooms and some seasoned breadcrumbs. I also added garlic to the overall mix.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.91 star rating.
Reviewed: May 22, 2009
This is the best pesto I've ever made! I used it for the Pesto Cheesy Chicken Rolls. Wow! It was awesome by itself and spectacular in the chicken. Thanks!
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Cooking Level: Intermediate

Home Town: South Amherst, Ohio, USA
Living In: Lake Jackson, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.91 star rating.
Reviewed: May 11, 2009
One of, if not the best pesto recipe I have ever tried-- just a GREAT combination of flavors. I left out the artichoke hearts but will definitely add them next time. I will be making this one again soon -- thanks!
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JAN
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Cooking Level: Intermediate

Home Town: Nashua, New Hampshire, USA
Living In: Mobile, Alabama, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.91 star rating.
Reviewed: May 3, 2009
Great recipe!!! I will definitely make again! I omitted the pine nuts and artichokes because I didn't have any and I added 2 or ts of minced garlic. I ended up with about 1 cup of pesto and tossed it with a (cooked) 1 lb. box of campanelle pasta, sauteed baby bella mushrooms and some extra sun-dried tomatoes. There were about 4-5 generous servings. I'd like to make this again and include the pine nuts & artichokes. This would also be great with roasted eggplant/zucchini and broccoli or paired with grilled chicken. This is a dish that's impressive enough for company, but also quick & easy so it's perfect for everyday eating, too!
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Cooking Level: Expert

Home Town: Lakewood, New York, USA
Living In: Cleveland, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.91 star rating.
Reviewed: Jan. 27, 2009
I loved this recipe. I think I'm going to start an herb garden so I'll always have the basil on hand. I used some fresh tomatoes, diced, and some minced garlic, but it was really good.
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Home Town: Red Oak, Iowa, USA
Living In: Torrance, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.91 star rating.
Reviewed: Apr. 24, 2008
I wanted to note... a little late, but better late then never, add between 2-4 cloves of garlic. Depending on how much you like. I forgot to add that in when I submitted the recipe. Glad ya'll liked it!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.91 star rating.
Reviewed: Mar. 19, 2008
I added garlic and used dry sun-dried tomatoes. I didn't have artichoke so used extra basil. Substituted the pine-nuts for a handfull of soya flavour snack-mixed nuts - tasted great!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.91 star rating.
Reviewed: Jul. 8, 2007
Excellent!! I took another reviewer's advice and used it on pizza as a sauce covered with feta cheese, fresh grated Parmesan cheese, and artichokes.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.91 star rating.
Reviewed: Nov. 29, 2005
The first time I made this, I used dry tomatoes, instead of the oil-packed ones, which made it too dry to toss with pasta. I spread it on a thick, whole-grain pizza crust, top it with crumbled feta cheese, artichoke heart chunks, sun-dried tomatos, and maybe a few Calamata olives. Bake it for eighteen minutes, or until the cheese starts to brown, then remove it and let it sit for 10 min. That's GOOD pizza!
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