Reviewed: Jan. 29, 2007

It was good but not outstanding. Found it a bit bland for pesto. You may need to use more cilantro and garlic to give it more kick but it could just be personal preference. The artichoke were a nice addition.

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Mel

Cooking Level: Beginning

Living In: Sydney, New South Wales, Australia

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Reviewed: Dec. 27, 2006

This was SO great! I was looking for a way to use my new food processor and I was so plesantly surprised with this quick and easy fix. The amount of cayenne was just right for us, though I might take it down to a 1/4 tsp if you don't care for spicy flavor. We used canned artichoke hearts, which worked well, and used some pine nuts as well as walnuts because we had them on hand.

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lunachick06

Cooking Level: Intermediate

Living In: Ukiah, California, USA

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Reviewed: Nov. 20, 2006

Everyone loved it!!

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dEdE

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Reviewed: Nov. 12, 2006

I find this to be a inexpensive alternative to traditional basil pesto. It has a different, but just as enjoyable, taste. I left out the canola oil (using only the 1/2 c olive oil), used about 1/2 c cilantro, used only about 3 garlic cloves, and substituted pecans for walnuts. It was great!.

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Katherine

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Reviewed: Aug. 9, 2006

whoops! I accidentally made this the same but with basil instead of cilantro and it was WONDERFUL! Thanks x

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lime pickle

Cooking Level: Beginning

Home Town: Bath, Somerset, England, U.K.

Living In: Playa Del Carmen, Quintana Roo, Mexico

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Reviewed: Jul. 29, 2006

This is wonderful! I added bay scallops- a perfect dinner!

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PGS

Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA

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Reviewed: Jun. 6, 2006

Very good. Next time I will omit the canola oil, though.

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THEBACCHUS

Cooking Level: Expert

Home Town: Sarasota, Florida, USA

Living In: Topeka, Kansas, USA

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Reviewed: May 17, 2006

I guess I'm just not a pesto fan.

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GINGER

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Irvine, California, USA

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Reviewed: Feb. 13, 2006

This was good but a little overpowering. I only used 1/2 cup olive oil.

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Hannen

Cooking Level: Intermediate

Home Town: Butler, Pennsylvania, USA

Living In: Houston, Texas, USA

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Reviewed: Aug. 15, 2005

The garlic makes this pesto very spicy. My husband, who claims he hates garlics, loved this before the aftertaste of the garlics hit him. He still wants me to make it though, but without the garlic next time. I made a pasta salad with it and took it to a picnic and all my friends loved it.

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LynnInHK

Cooking Level: Expert

Home Town: Centreville, Virginia, USA

Living In: Hong Kong, Hong Kong Island, Hong Kong

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Reviewed: Aug. 13, 2005

This is awesome pesto! I'm not a huge garlic fan, so I cut the garlic down to one large clove and it still had a nice garlic flavor. I also added cooked, shredded chicken breast. Yum!! Thanks for the recipe!

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