Reviewed: Aug. 8, 2009

Great recipe! Very flavorful. I used pine nuts instead of pecans, and I'm glad I did. Also I chopped the spinach by hand instead of using the food processor, and mixed everything else in separately, though I doubt that it made a difference. My only tip would be to use a little less olive oil. I did, and I think it gave it a less slimy texture.

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5 users found this review helpful

Reviewer:

EmmileaTheNotorious

Reviewed: Aug. 14, 2009

At first I was a little bit skeptical about pesto without basil leaves. But this was a pleasant surprise! It tasted great! And it's a lot cheaper than buying basil! I would recommend adding a little oregano too.

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9 users found this review helpful

Reviewer:

jordo

Reviewed: Jan. 9, 2010

I thought this was great and my wife who says she does not like Pesto sauce said she loved it. I made it exactly as stated only I used frozen spinich and soy nuts because of nut allergies. So easy, So quick, delicious.

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6 users found this review helpful

Reviewer:

EPEY55

Reviewed: Feb. 8, 2010

Very nice, mild pesto. I really enjoyed it. I wasn't sure if the recipe required fresh parmesan or if the pre-grated stuff in a shaker can was okay. I used the pre-grated stuff and found I had to add a little water and let it sit for 15 - 20 minutes to get rid of the crunchy texture of the cheese. I expect that wouldn't be necessary with the fresh cheese.

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3 users found this review helpful

Reviewer:

Pen

Cooking Level: Intermediate

Reviewed: Apr. 4, 2010

I was looking for something to do with my extra fresh spinach, this was just the thing.

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4 users found this review helpful

Reviewer:

niknac

Reviewed: Apr. 10, 2010

Great recipe! Mild, yet fairly flavorful. Very easy to make. I minced the garlic before adding to the food processor for fear of getting a chunk of raw garlic in the sauce. Thanks for posting!

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6 users found this review helpful

Reviewer:

proudtitania

Cooking Level: Intermediate

Reviewed: May 29, 2010

Excellent recipe when you need to be a little creative. I live in a place where pine nuts and basil are hard to come by. Using spinach leaves and pecans worked perfectly for me! Thanks!

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10 users found this review helpful

Reviewer:

china bound

Reviewed: Jul. 6, 2010

Had a good flavor but was difficult to make since my food processor is small and I couldn't stream in the oil until I transferred it to a blender. Probably won't make again because of that but it was tasty.

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5 users found this review helpful

Reviewer:

laurita

Cooking Level: Intermediate

Living In: Houston, Texas, USA

Reviewed: Sep. 2, 2010

Delicious! Great way to use up fresh spinach. I used walnuts instead of pecans (since I had those on hand) and it was great!

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6 users found this review helpful

Reviewer:

Natalie

Cooking Level: Intermediate

Home Town: Cheshire, Connecticut, USA

Living In: Gaithersburg, Maryland, USA

Reviewed: Oct. 20, 2010

I'm the author of the recipe to answer some questions...You do not need a full 1/2 cup of EVOO...use to your desired consistency. I use shredded parm (either fresh shredded or pre-shredded) not the sprinkle stuff in the can. Lastly, salt and pepper are both to taste. I use a Sea Salt grinder and fresh ground black pepper. You can also freeze in a ice cube tray for later use. Thanks for checking out my recipe:)

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20 users found this review helpful