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!
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.
This was a great recipe. I ended up using it to make stuffed shells and stuffed mushrooms. For the shells I added ricotta cheese. Then for the mushrooms I used the stems of the mushrooms and some seasoned breadcrumbs. I also added garlic to the overall mix.
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!
This is a very good recipe. I didn't use any artichoke heart (I wasn't sure if I needed fresh or canned and either way I didn't have any on hand) and I made it with the dry sun-dried tomatoes with a little extra olive oil. It came out thick but very tasty. Just realize a little goes a long way with this sauce. I made an entire 16 oz whole wheat pasta and ended up using only (roughly) half or less of this sauce. I also didn't need much salt or pepper either - the feta cheese parmesan and tomatoes added their own flavor.
