Sun Dried Tomato Pesto (no nuts) Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Oct. 18, 2012
Really great recipe. Used 3/4 tbsp. garlic and found it just right (you know that kind already minced in the jar). Deep and rich flavour. Served it over toasted baguette slices (thin) Don't really think you need to change anything. But I am curious how a little wine or balsalmic would play into it. Also wondering how it would taste with a little pine nuts. Some things to try later. But, seriously, really great recipe as is.
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Cooking Level: Expert

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Reviewed: Aug. 12, 2012
10 STARS - Killer Recipe! I could eat this on bread, on pasta or just by the spoonful. Thanks! It's delicious! UPDATE: I did use jarred packed in oil type sun dried tomatoes.
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Cooking Level: Expert

Living In: Corona, California, USA
Reviewed: Jun. 30, 2013
This was delish! I spread it on some grilled baguette slices. Next time I make it, and there will be a next time, I'll use less salt. Hubby said he'd like it over some pasta so I'll give it a try! Thanks so much for this recipe!
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Reviewed: Oct. 8, 2013
Great recipe. Doesn't require any change. Flavour is intense.Matches really well with French baguettes. I had done it for spinach & feta pita bake (from this site).The only thing like other reviewer had said I would want to know if it flavours well with pine nuts & wine/balsamic vinegar, because it is added in this type of pesto.Without it also its fine.
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Cooking Level: Intermediate

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Reviewed: Oct. 7, 2012
Awesome! I made this exactly as directed, using store bought dry packed sundried tomatoes and fresh basil from my garden. The recipe is super simple and balanced very well. It's not overpowering on the garlic as some pesto can be. I highly recommend this as a great topping for pasta or an alternate to sauce on pizza.
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Reviewed: Jun. 20, 2013
yummy! used it in the spinich and feta pita bake recipe from this site-so good!!
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