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This turned out great! I omitted the pine nuts, but followed the rest of the recipe and used it to top a naan bread which I then sprinkled with parm/romano/asiago. I baked it @ 350 for 15+/- minutes. Just fabulous!

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PartTimeVegetarian October 13, 2009

This was a wonderful change for pizza. I have also used it for omelettes with mushrooms and spinach.

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janis_cochran September 15, 2013

great recipe

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fisabililah June 08, 2011

I love the addition of parsley, red pepper & lemon. The flavor is much brighter. While waiting for the nuts to cool, I threw the rest of it in the food processor & tasted as I went along. Surprisingly, I liked it MUCH better without the pine nuts. Saving this recipe to finish off my bumper crop of basil. Thanks for posting!

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SusieQusie October 14, 2006
Pesto sauce (for pizza especially)