Recipe by MIZCOOK
"This recipe is very very tasty, add to any kind of pasta or on pizza dough for a great meal!"
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fresh basil leaves
crumbled feta cheese
freshly grated Parmesan cheese
pine nuts, toasted
artichoke heart, roughly chopped
chopped oil-packed sun-dried tomatoes
extra-virgin olive oil
salt and black pepper to taste
I wanted to note... a little late, but better late then never, add between 2-4 cloves of garlic. Depending on how much you like. I forgot to add that in when I submitted the recipe.
Glad ya'll liked it!
Great recipe!!! I will definitely make again! I omitted the pine nuts and artichokes because I didn't have any and I added 2 or ts of minced garlic. I ended up with about 1 cup of pesto and tossed it with a (cooked) 1 lb. box of campanelle pasta, sauteed baby bella mushrooms and some extra sun-dried tomatoes. There were about 4-5 generous servings. I'd like to make this again and include the pine nuts & artichokes. This would also be great with roasted eggplant/zucchini and broccoli or paired with grilled chicken. This is a dish that's impressive enough for company, but also quick & easy so it's perfect for everyday eating, too!
The first time I made this, I used dry tomatoes, instead of the oil-packed ones, which made it too dry to toss with pasta. I spread it on a thick, whole-grain pizza crust, top it with crumbled feta cheese, artichoke heart chunks, sun-dried tomatos, and maybe a few Calamata olives. Bake it for eighteen minutes, or until the cheese starts to brown, then remove it and let it sit for 10 min.
That's GOOD pizza!
My sister and boyfriend (both against all things green) loved this. I made a few minor changes to pacify my lactose intolerant system. Instead of Parmesan, I used nutritional yeast and replaced the feta (often made with cow's milk in the US) with crumbled goat cheese. I also didn't have quite 2 cups of basil, so I put a little extra tomatoes in instead. I left the final product a little chunkier so that I could add it to pasta. I tossed the pesto with penne pasta and wine-sauted (savignon blanc) mushrooms for an oh-so-delicious dish that I served with baked chicken. I think I'll make a double batch next time to freeze. I've read up on freezing pesto and the best I've seen is to fill ice cub trays with the pesto and top with plastic wrap (so that it touches the pesto) and freeze. Once frozen, put the cubes in a freezer bag and use as necessary. I can't wait to try it!
This is the best pesto I've ever made! I used it for the Pesto Cheesy Chicken Rolls. Wow! It was awesome by itself and spectacular in the chicken. Thanks!
Excellent!! I took another reviewer's advice and used it on pizza as a sauce covered with feta cheese, fresh grated Parmesan cheese, and artichokes.
One of the best pestos I have ever made! ...although red and green doesn't mix to make a very pretty color. I didn't have any parmesan cheese so I used a vintage white cheddar cheese in place along with feta and it worked great. Also used garlic powder since I didn't have any fresh and I replaced pine nuts with toasted walnuts because thats what I had on hand. Definitely worth a try!
I started growing basil just so I can make this more often.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 107
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