Reviewed: Apr. 8, 2008

This was really good! It didn't note the size of tomatoes though. I only needed 3 large tomatoes.

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Reviewer:

Anndria Miller

Cooking Level: Intermediate

Home Town: Newberg, Oregon, USA

Living In: Beaverton, Oregon, USA

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Reviewed: Mar. 27, 2008

Really tasty, esp. after we heated it up again and added (plain) chicken breast chunks. I didn't seed the tomatoes, all I could find was dry mint leaves and I also added more ricotta and a lot more parmesan.

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Reviewer:

J. Klassen

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Reviewed: Oct. 17, 2007

This was the best pesto recipe I've seen so far. I went to my local farmer's market to buy the freshest organic ingredients, and followed the recipe precisely. My family loved it. I will most definitely make this again. I think the ricotta added a nice texture and flavor. Next time I may refrigerate the blend overnite to enhance the flavor for the following day. Excellent!!

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Reviewer:

Kerri

Home Town: Los Angeles, California, USA

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Reviewed: Jul. 13, 2007

My first time making fresh pesto- loved using fresh herbs. Also used homegrown tomatoes. I liked it the most, probably because I got to enjoy the scents as I made it. My husband said it was just okay, that it needed more olive oil for flavor (I thought it could use more garlic). BUT the kids wouldn't touch it. I guess is will take them some time to get used to fresh herbs rather than sauce out of a jar.

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TRICIAJONES

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Reviewed: Jul. 13, 2007

I would recommend making this only with homegrown tomatoes, as it needs the extra flavour. Like another reviewer, I also didn't add the chopped tomatoes to the pesto in the food processor and instead just spooned them on top of the pasta mixed with the pesto. Other recommendations- add fresh or dried oregano for extra flavour, use rigatoni instead of linguini, as it's easier to stir and eat, and add a little extra water to make the pesto mixture more saucy.

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TYRIX16

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Reviewed: Oct. 15, 2005

This was good, quite similar to regular pesto. I left the chopped tomatoes out of the food processor and just stirred them into the pesto before serving. I would make this again.

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