Reviewed: Feb. 4, 2011

This did not turn out as good as I expected it to. I served it over pasta and I thought it was just ok. I had alot left over so I gave it to my parents, they loved it! Who knows, maybe I should have waited a day before tasting??? I'll never know because I probably won't make it again.

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2 users found this review helpful

Reviewer:

Jpo

Reviewed: Oct. 29, 2010

Wow--followed it nearly to the letter and thought it was amazing. Rich and meaty-tasting sauce without the meat Tried it tonight and will freeze the leftovers. Thanks so much for the recipe.

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4 users found this review helpful

Reviewer:

Michelle

Reviewed: Aug. 29, 2010

This is definitely a delicious recipe. I am curious as to where you got it from. A few years ago we visited Disney World and ate at Tony's in the Magic Kingdom. The sundried tomato pesto was so good that I had to ask for the recipe and they were kind enough to give it to me...and this is it exactly, even the measurements.

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Reviewer:

Carmen

Reviewed: Aug. 14, 2010

I thought that the pesto alone was a bit too sweet for my taste, but I added the leftover to a quick marinara sauce that I made for my kids, and it added an exciting kick to the sauce. (I often wish that my marinara had a bit of a sweet zestiness- that isn't sugary.) I think that I have solved my problem. :-)

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Reviewer:

Mojomama

Cooking Level: Expert

Home Town: Colorado Springs, Colorado, USA

Living In: Lone Tree, Colorado, USA

Reviewed: Jul. 31, 2010

I didn't have any red wine on hand that I wanted to experiment with so I left it out and the pesto turned out just fine anyway. Great on "spinach and feta pita bake" on this site.

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Reviewer:

Erin

Cooking Level: Intermediate

Living In: Winnipeg, Manitoba, Canada

Reviewed: Jun. 11, 2010

very good and full of flavor!!! I didn't have pine nuts so I just used walnuts. Came out great.

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5 users found this review helpful

Reviewer:

kpanter

Cooking Level: Expert

Living In: Anaheim, California, USA

Reviewed: May 25, 2010

We didn't care for this sauce at all.

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3 users found this review helpful

Reviewer:

karataronno

Cooking Level: Intermediate

Living In: Winnipeg, Manitoba, Canada

Reviewed: May 17, 2010

made with almonds instead of pine nuts, used dried basil, SO SO good.

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Reviewer:

toast

Reviewed: Apr. 17, 2010

Not so good after a night in the refrigerator, but fresh, it's one of the best recipes I'm made on this site. Delicious! I forgot to pick up crushed tomatoes, so I substituted with half a fresh tomato.

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Reviewer:

Carlos

Reviewed: Jan. 30, 2010

This was fabulous. I used sun dried tomatoes in oil, and then mixed that oil with the EVOO, for a total of a 1/3 of oil combo (otherwise I think the oil would overpower the taste). I also reduced the balsalmic (rec'd from others) to 1 Tbsp. I used this with Ham and Fresh Basil Pinwheels (from this sight). I did freeze the remainder to toss with pasta or to put on french bread. Thanks for the recipe Mrs. Schmidt!

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4 users found this review helpful