Reviewed: Nov. 19, 2009

Good basic pesto recipe. I replaced 1/2 of the fresh basil with fresh spinach leaves. Only way to get the hubby to really eat spinach.

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Benji's Mom

Cooking Level: Intermediate

Home Town: Yonkers, New York, USA

Living In: Kodiak, Alaska, USA

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Reviewed: Nov. 7, 2009

Excellent! It was wonderful as a spread on veggies or crackers. I halved the oil and replaced other half with chicken broth. I also followed another review and baked skinless boneless chicken breasts coated in this pesto sauce with grated mozarella cheese on top. Yum! A New family favorite. I served with bow-tie pasta and fresh local tomatoes. Thanks

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jen

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Reviewed: Nov. 2, 2009

This sauce was great. I made it exactly as written and it was so easy and delicious. I used the fresh basil from my garden-what a treat!

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joecarole

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Reviewed: Oct. 16, 2009

EXCELLENT!!! Simple and the taste was magnificent. I made extra (minus the cheese) and froze it in ice cube trays. Store it in a freezer bag/container. Ready to go for sauces or just thaw and add cheese after. Cheese doesn't freeze well

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Karen

Cooking Level: Expert

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Reviewed: Oct. 9, 2009

So very yummy. I put it on everything. I was suprised at how easy it was to make. You might want to start growing your own basil though, it gets kind of expensive buying that much at the local grocery store.

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Heidi

Cooking Level: Intermediate

Home Town: Midlothian, Texas, USA

Living In: Fort Worth, Texas, USA

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Reviewed: Sep. 29, 2009

This is the exact recipe my mom told me for making pesto. However, being a pesto snob and also being allergic to walnuts, we went more traditional and used pine nuts instead of walnuts. Makes a great freezer pesto, just leave about a half inch of room and then fill to with 1/4 inch of olive oil, or enough to cover the top of the pesto. Throw a lid of it and freeze.

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Callista

Cooking Level: Expert

Home Town: Eureka, California, USA

Living In: Santa Rosa, California, USA

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Reviewed: Sep. 24, 2009

Best Pesto I've ever made! would give it 10 stars if I could!

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Mom of Two

Cooking Level: Expert

Home Town: Cincinnati, Ohio, USA

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Reviewed: Sep. 22, 2009

Very good recipe! I halved it and was pleasantly surprised with the flavor of using walnuts instead of expensive pine nuts. I wish I would have read more reviews prior though because I found the pesto rather oily and rich. I'll cut down on the oil and add some lemon juice to taste next time.

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Newby3

Cooking Level: Beginning

Living In: Vancouver, British Columbia, Canada

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Reviewed: Sep. 16, 2009

TOTALLY DELICIOUS & SIMPLE! I never had pesto before but became addicted when I tried this recipe. Even though the recipe called for walnuts, I substituted it with pine nuts. Next time, I'll try it with walnuts. Again, it was "DELICIOUS!"

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suze67

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Reviewed: Sep. 13, 2009

We used 3 cloves of garlic, an additional squirt of lemon juice, and 3/4 c. of oil, but the pesto still turned out great! It made a wonderful topping to penne pasta.

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Rachel

Cooking Level: Beginning

Living In: Seattle, Washington, USA

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Reviewed: Sep. 7, 2009

I made this from fresh basil out of my garden. It was FABULOUS. Thanks!

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Lauren Vavala

Cooking Level: Intermediate

Home Town: Newark, Delaware, USA

Living In: West Haven, Utah, USA

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Reviewed: Sep. 7, 2009

This recipe is superb! And very cost efficient. I spent so much money in the past buying this ready-made. Never again!

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Giancarla

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Reviewed: Sep. 4, 2009

This pesto is soooo yummy and soooo simple. I had to halve everything since I only had a cup and a half of basil, but I kept the parmesan cheese at the full 1/4 cup. I don't think my husband was too crazy about it, but he's not into foods that are new to him and he had never heard of pesto before. I loved it! I'll definately make it again!

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amandamae

Cooking Level: Beginning

Living In: Kadena Ab, Okinawa, Japan

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Reviewed: Sep. 2, 2009

Should have stopped at 1/4 cup EVOO instead of the full cup. Added extra clove garlic, some romano cheese in addition to parm, yummy! I use pine nuts instead of walnuts. Excited to try with walnuts! We tasted it without the EVOO and it was pretty good, so we will go easy on that next time. Overall good flavor, added mushroom, artichokes, shrimp and pasta for a good healthy meal.

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gertie

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Reviewed: Aug. 25, 2009

This is a great recipe. I made it one time subbing almonds for the walnuts. Yummy!

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Lori

Cooking Level: Intermediate

Living In: Fargo, North Dakota, USA

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Reviewed: Aug. 25, 2009

I know it's not 100% authentic with walnuts, but this tasted very yummy!!! (And so quick.)

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jenski

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Reviewed: Aug. 23, 2009

We loved this. I will try adding some lemon juice to the remainder for freezing.

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KAE2

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Reviewed: Aug. 23, 2009

Very good. Very easy. I had alot of basil and needed a good pesto recipe to use it up. This is the one. I will use this one again.

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Laurie

Cooking Level: Intermediate

Home Town: Duluth, Minnesota, USA

Living In: Minneapolis, Minnesota, USA

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Reviewed: Aug. 21, 2009

Perfect and so easy. A keeper!!! The only difference I did was I used cashews instead of walnuts and still came out great!!!

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Ember36

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Reviewed: Aug. 18, 2009

I would add toasted pine nuts and toasted almonds and hazelnuts that have been chopped instead of walnuts. Also you can add chopped flat leaf parsley to stretch the basil. Roasted garlic and salt and pepper after putting in your cheese and whirling it up. Good start.

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