very easy and quite good
Was delicious! Just added some brown sugar and salt to the pesto to offset the bitterness and turned out amazing!
Simple, flavorful, fast. Worthy of a special occasion primarily because of its tasty simplicity - would allow for plenty of time to focus on entertaining rather than cooking. I'll be keeping this one in my rotating file of weeknight meals.
Great recipe! Had to use cashews in place of the almonds (allergy). Was a nice sauce for the fish. Would be good on a sandwich too. Thanks Sunday Strategist.
This pesto was amazing and couldn't get enough of it. I did follow the advice of another reviewer and added the extra EVOO and chicken stock. I ended up making more to use the extra pesto for turkey sandwiches loaded with turkey bacon, avocado, lettuce, tomato, and provolone on a ciabatta bun.
I made this tonight, and agree with the bitterness to the pesto unless the garlic is blanched first, however, my fiancee loved it as it! I will definitely try it again, but next time I'll make sure to fix up the garlic first!
I made this recipe as directed. We thought the sauce was bitter. We were hoping the sauce might be better after heating it a bit...but that didn't help either.
The hubby loved it, a keepr for sure. The pesto did take a while to blend in the food processor...but I just kept hitting the puree button until it turned out smooth and creamy. It was great to have something to make on a weeknight that was quick, easy and had so much flavor!
My problem with this recipe was including raw garlic in the pesto. My clove was a big one which I thought would be fine because I like garlic but I didn't think about the fact that its raw garlic which completely overpowered the sauce. I also agree with the other poster who said this needed a little extra olive oil or liquid to blend nicely. Next time I'll either throw the garlic in a pan and saute first or leave it out.
Very tasty. I substituted walnuts for the almonds and served over rice. The pesto was especially good and I will probably make again to use with sandwiches or pasta.
Loved this pesto, but I also had trouble getting it to blend and added a bit more EVOO and about 2 Tbl of homemade chicken stock and a little more salt. Served over grilled wild King salmon with garlic roasted red potatos, green salad with blue cheese, and served a nice local syrah with it. Dessert was lemon sorbet with fresh local blueberries and Milano chocolate cookies...a winner all around. We eat a lot of salmon and it's nice to have something a little different to serve with it that doesn't add a lot of calories.
I just happened to have home roasted red peppers in the fridge when I found this recipe. So last night I made this recipe with the Lemon-Parmesan Broccoli (also in the October 2011 Cooking Light issue) and a side of sweet corn on the cob. It was so amazing. The flavors in the red pepper pesto went perfectly with the salmon (which I grilled on my Panini grill). I couldn't wait to have the leftovers for lunch today. Many of my co-workers ohhed and ahhhed over the colorful dish and asked for the recipe. I will definitely make again! One note: I had a tough time getting the pesto to blend in the large blender but once I transfered it to my small food processor/Magic Bullet it had no problem at all.
This was super easy to make and really yummy. The leftover pesto tastes great on sandwiches too. Will definitely make this again.
This was unbelievably good. The pesto was delicious. I served this with whole wheat couscous with sauteed onion, cherry tomatoes, and the unused chopped roasted red pepper. I will recommend to everyone!