I needed a good sauce to go with my sous vide chicken experiment, and this looked like a good one. I have to admit I didn't do the cilantro pesto (didn't have any fresh cilantro), but the gouda sauce was pretty darn rich and tasty! I made a double recipe so we could pour it over our side dish (roasted broccoli - and it was GOOD!) and it really brought the plain, unadorned chicken breast to a higher level! I cut down a tiny bit on the cayenne and cut WAY down on the salt (I probably used 3/4 tsp. total for a double recipe) and that was plenty for us. Next time I have to try it with the pesto - it sounds like a winner!