Reviewed: Aug. 17, 2011

I would give this 5 stars, but as written, the basil to olive oil ratio is way off. I probably used close to 4 cups packed basil leaves, and maybe half the evoo. I also added a pinch of red pepper flake. Froze half this batch for this winter when we need a pesto fix. The color of this sauce is just verdant green!!

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Reviewer:

SweetBasil

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Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Liberty Hill, Texas, USA

Reviewed: May 11, 2011

This was beautiful! My boyfriend doesn't even like pesto sauces and he just can't get enough of it! For the olive oil, I didn't use a measuring cup except for the first 1/2 cup, after that, I just drizzled it in until it looked just right. Also added a touch of Cyanne Pepper to it for a bit of zing with the lemon juice. So tasty!

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Reviewer:

Peney

Reviewed: Oct. 31, 2010

The lemon is a delicious idea; very springy! Came out way too oily, however. I had to add 2 more cups of basil to taste it at all. Has a nice, bright color.

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