Great recipe, also fabulous on sandwiches.

I was not too sure how this one would go over because I tasted it in the food processor and it seemed a little heavy on the balsamic flavor. However, once I tossed it with the pasta (you don't need nearly as much as if you were using say meat sauce),...heavenly. Maybe even the best pasta dish I have eaten in or out of a restaurant! The only subs I made were that I used asiago instead of parmesan because mine had gone bad and I added some of that seasoning stuff that you are supposed to mix with olive oil and dip bread in because I add that to everything. My meat loving husband was also a fan.

The color ends up looking like something you wouldn't want to eat and the flavor was lacking.

This was very delicious even without the addition of wine. I thought it was a bit rich, but then you only have to use a little sauce.

Delicious! Freezes well, too.

Used sun dried tomatoes in oil.........drianed them, soaked them in hot water and then re-used the oil:).

Excellent. I didn't have crushed tomatoes so I left them out, nor the onion or balsamic so I subbed red wine vinegar(a visit to the grocery store was out). Also, I added some brazil nuts, extra basil and parsley and hand crushed it in batches in my mortar and pestle(my blender jammed). My shoulders hurt, but it was worth it for this heavenly concoction.

Really, really delicious. In my opinion, the oil needs to be reduced by about a quarter, though.

Great recipe...Don't forget you can add cooked, diced chicken or pork; shrimp, clams etc...We like things more garlicky so we use more garlic...If you want to thin it out any, use a little of the pasta cooking water....This can be adapted to so many things

my version: 4 oz sun dried tomatoes, 3/4 c fresh basil, 1/4 c fresh parsley, 1/2 small onion, 1/4 c pine nuts, 4 cloves garlic, 1 can diced tomatoes, 1 small can tomato sauce, 1/4 c red wine vinegar, 1/8 c balsamic vinegar...combine in blender and then add parmesan cheese on top. This was sooooo good!

Fantastic! Despite having to omit the red wine & Parmesan, the flavor was phenomenal. I like that this recipe uses "dry" sun-dried tomatoes instead of the oil-packed ones, because they're easier to keep on hand (& more economical). I added triple the amount of basil because I thought I would like more basil flavor in it. Had to also sub dried parsley for fresh. Still amazingly good stirred in with spaghetti, can't wait to try it with Parmesan!

a little troublesome, but tastes great!

This was awesome. I used this to make the Artichoke and sun-dried tomato chicken (on the site) and it is a family hit. This recipe is a keeper! Thanks!

Gross? do you know that is what Pesto is supposed to look like? Omitting the Parmesan cheese is illogical. why? then, it isn't pesto = a key ingredient taken out. Understand what you're making. I found this absolutely fantastic & creative.

I love this! I had some dehydrated roma tomatoes in my freezer from last summer's harvets. I made a half batch only because my mini-chopper is small. Gross looking, buh? That's what pesto looks like! I would hardly call it gross looking. I omitted the canned tomatoes, because I didn't feel like opening a can for half of a 1/3 cup. It turned out great. I froze half so I could enjoy pesto and bread later on. I omitted the cheese too because I'm lactose intolerant.

Wow does this ever look gross... and I have the tomato paste to thank for that. If you can get beyond the look and put it on french bread with melted cheese on top it is wonderful. I left out a number of things: Parmesean and red wine for example; but I doubt that those things would AID in how awful it looks. This is not something I would ever serve on pasta but as an appetizer hidden beneath cheese it is yummy.

This was super yummy on fresh bread. Even my young cousins (9, 11 & 14) liked it. One batch is plenty for a party.