Reviewed: Mar. 17, 2012

I made this for as a dressing for my pasta salad and it added a great layer of taste. I changed it up a tad, I also used fresh spinach leaves and instead of pine nuts, used sunflower seeds and omitted the olives. Made my pasta salad a big hit at the potluck lunch!

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Reviewer:

RaceDiva

Cooking Level: Intermediate

Home Town: Rydal, Pennsylvania, USA

Living In: Wilmington, North Carolina, USA

Reviewed: Feb. 29, 2012

2 works: Absolutely delicious. Much more complex tasting than regular pesto.

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Reviewer:

Rdsxlolo

Cooking Level: Intermediate

Home Town: Eastchester, New York, USA

Living In: Altamonte Springs, Florida, USA

Reviewed: Oct. 31, 2011

Here's an idea for this recipe- try it as a dressing on spaghetti squash- it's really good! I put in a little less than 1/2 a cup of olive oil instead of 3/4. tasty!

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Reviewer:

LEG

Reviewed: Sep. 26, 2011

Spicy and fantastic!

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Reviewer:

Dressagegrrrl

Cooking Level: Intermediate

Reviewed: Sep. 11, 2011

I served this with linguini and it was delicious. I didn't have the black olives, but I followed the rest of the recipe as written.

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Reviewer:

jesusitadelnorte

Cooking Level: Expert

Home Town: Loveland, Colorado, USA

Living In: Denver, Colorado, USA

Reviewed: Jul. 18, 2011

This is really, really good. I left out the black olives and used pecans instead of pine nuts (it's what I had), also used extra garlic. It does have a bite to it. I made a pesto pasta salad with shrimp and asparagus, adding cheese to the pasta instead of the sauce. Tonight is pesto pizza. If there's any left (it makes quite a bit) I will freeze it for later use. Yummmm.

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Reviewer:

autumny

Cooking Level: Expert

Home Town: Beaumont, California, USA

Living In: Banning, California, USA

Reviewed: May 22, 2011

Very good recipe without changing anything... i did end up adding asiago, but still very good without it!

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Reviewer:

hyerground

Supporting Member (Click to learn more about Supporting Membership)

Reviewed: Jan. 5, 2011

I just finished making this. Incredible. I haven't even added the salt or pepper yet, and it tastes great. I will be adding this pesto to pasta tomorrow. And after that, I'm going to surprise my husband with a white pesto pizza. This has so many uses. Thank you so much for a great recipe.

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Reviewer:

lilorchid82

Reviewed: Nov. 30, 2010

Great on pizza instead of red sauce (try with herbed goat cheese and sliced tomatoes), in a sandwich or just spread on toast. The garlic was strong initially, but it really mellowed the day after.

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Reviewer:

SteelieD

Reviewed: Sep. 27, 2010

I got arugula and basil from a friend's garden/CSA share... there's nothing better to do with it than make this pesto! I like the bite of the arugula! It goes very well over pasta.

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