Reviewed: May 8, 2012

I thought is was good, make sure to add the garlic. I thought it needed a little bit more flavor, but that could be easily done with how you use it. I used it with shrimp, but I think in a pasta, on a portobello or on a pizza would be wonderful. I have leftover pesto so tomorrow I'll make a pizza and top it with artichoke hearts, sundried tomatoes, feta, kalamata olives and see how that is.

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Reviewer:

DelMarGirl

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Cooking Level: Intermediate

Living In: Del Mar, California, USA

Reviewed: Jan. 28, 2012

This was very tasty and easy..i added garlic..

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Reviewer:

Catherine

Reviewed: Oct. 2, 2011

LOVED THIS!!! This is the best pesto I've ever eaten! Minor changes: added 4 garlic cloves, used dry sun-dried tomatoes, used marinated artichoke + a little (~2T) of the juice to make up for the dry tomatoes, goat cheese instead of feta, 1/8c parmesan, 1/8c nutritional yeast, almost 1/4c pine nuts topped off with walnuts. The flavor was excellent! Thanks for a great recipe!!!

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Reviewer:

Leah H.

Cooking Level: Intermediate

Home Town: Wilmington, North Carolina, USA

Living In: Niwot, Colorado, USA

Reviewed: Sep. 24, 2011

One of the best pestos I have ever made! ...although red and green doesn't mix to make a very pretty color. I didn't have any parmesan cheese so I used a vintage white cheddar cheese in place along with feta and it worked great. Also used garlic powder since I didn't have any fresh and I replaced pine nuts with toasted walnuts because thats what I had on hand. Definitely worth a try!

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Reviewer:

Chef H

Cooking Level: Intermediate

Living In: Honolulu, Hawaii, USA

Reviewed: Sep. 23, 2011

Super easy recipe! Took me maybe 10 or 15 minutes total to finish. I had to alter it a bit because I was running low on basil. (My basil plants did not do well this year.) I simply added more sun-dried tomatoes and made it more of a "red" pesto.

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Reviewer:

Squeak

Cooking Level: Intermediate

Living In: Royersford, Pennsylvania, USA

Reviewed: Sep. 18, 2011

This is a very good recipe. I didn't use any artichoke heart (I wasn't sure if I needed fresh or canned, and, either way, I didn't have any on hand), and I made it with the dry sun-dried tomatoes with a little extra olive oil. It came out thick but very tasty. Just realize, a little goes a long way with this sauce. I made an entire 16 oz whole wheat pasta and ended up using only (roughly) half or less of this sauce. I also didn't need much salt or pepper either - the feta cheese, parmesan, and tomatoes added their own flavor.

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Reviewer:

YummyCooking

Reviewed: Aug. 5, 2011

Fabulous! Left out the artichoke as I didn't have any. Two large garlic cloves definitely added some zest. Took me ten minutes to assemble even though I had to go out and pick the basil.

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Reviewer:

UKFoodie

Reviewed: Jul. 29, 2011

I started growing basil just so I can make this more often.

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Reviewer:

msrain

Cooking Level: Expert

Home Town: Dallas, Texas, USA

Reviewed: Jul. 22, 2011

very good. substituted almonds for pine nuts and it was still tasty.

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Reviewer:

slheuer

Reviewed: Nov. 13, 2010

followed the recipe exactly on this one, and the basil seemed a bit overpowering.. not sure if i just got a really good batch or what, but i amped up a few other of the ingredients (feta, artichoke, sundried tomatoes, garlic, ended up using close to 6 cloves) to my taste and squeezed in half a fresh lemon, and it came out amazing :)

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