Reviewed: May 24, 2012

super good! made pasta w/ sweet potato, broccoli, yellow squash and onion. tossed w/ pesto...yum. tripled the recipe and froze 2- 1/2 pint jars for giving away or later use.

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jonnim

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Reviewed: Mar. 14, 2012

We're making this for some family members who are vegan/vegatarian .. How come ours turned out reddish-brown, and not green like traditional pesto (or at least pesto as I know it).. It tasted yummy without the pasta and we'll make it again in two days for a group of 17.. mG

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Reviewer:

Michael Gardner

Reviewed: Jan. 14, 2012

Light tasty and a hit with my family! We will not be buying store brand again. This is a keeper!

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peachymomma

Reviewed: Dec. 28, 2011

Seriously some of the best pesto I have ever tasted! I kept the recipe raw and didn't toast the pine nuts and it came out great! Nutritional yeast is an amazing substitute and I think may even taste better than parmesan.

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KendraTheVegMaker

Reviewed: Oct. 2, 2011

Has a smooth, creamy texture. Really tasty, quick and easy. I didn't have pine nuts and substituted pumpkins seeds. Came out perfect! Definitely a do-over.

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Reviewer:

awakedia

Reviewed: Jul. 25, 2011

Oh My Gosh! Yum!!! My pasta is still cooking & I love this pesto straight up right out of the blender! I actually made a hybrid of this recipe and Presto Vegan Pesto and had to make some subs for what I had on hand. I used pumpkin seeds instead of pine nuts and added 1 T lemon juice. I have Brewer's Yeast rather than Nut. yeast, so my pesto is a little browner than it should be, but still awesome! Perfect amount of garlic. I picked basil from my garden, not sure of the actual measurement... just kept adding until it seemed right. Thanks for the great vegan pesto recipe, CandiedViolet!

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Reviewer:

Momi

Cooking Level: Intermediate

Home Town: Mount Vernon, Washington, USA

Living In: Fairfax, Virginia, USA

Reviewed: Jun. 7, 2011

This is the perfect pesto.

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Morenasa72

Cooking Level: Expert

Living In: Portland, Oregon, USA

Reviewed: Oct. 6, 2010

Great recipe! Needs more basil than just one bunch! Arugula or spinach or a hint of mint is nice too.

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10 users found this review helpful

Reviewer:

Leah

Cooking Level: Intermediate

Home Town: Port Townsend, Washington, USA

Living In: Bremerton, Washington, USA

Reviewed: Apr. 18, 2010

I just made this for dinner and have to say how delish it is! I did not even have pine nuts on hand and it still tastes awesome!! Thank you for a wonderful simple recipe!

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joonbug_2000

Reviewed: Mar. 9, 2010

Delicious and easy. Really didn't taste any difference between this and regular pesto. I made it with fettuccini, sundried tomatoes, mixed mushrooms, artichokes and baked italian tofu and it was really good. Oh yeah also sprinkled some walnuts on top. Yummmy.

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