By Kumquat the Cat's friend on August 26, 2005
"Posted for Zaar World Tour 2005. A version of Italian pesto sauce. Who doesn't like basil? My BF strangely enough, although I try to sneak it in when he's not looking. I figured 1/4 cup sauce for 1/4 lb. cooked pasta. From Vegetarian Times Cooks Mediterranean. Have not tried this yet. Update - Tried this recipe, and it was awesome and very easy! I even tried making it without the almonds, and it made a great low fat traditional pesto. I strongly recommend this recipe to all pesto lovers."
Serving Size: 1 (90 g)
Servings Per Recipe: 4
"Loved the almonds in this! Very nice texture and flavor-we enjoyed this over venison tenderloin (we've had a LOT of pasta lately!) I made it in the blender and it was speedy. Thanks Kumquat!"
"Very nice and different pesto recipe! I initially halved this for the two of us but decided it wouldn't be enough for the amount of pasta we eat, so ended up using the whole recipe. Extremely tasty and I particularly loved the almonds - it was extra nice with some parmesan thrown in too."
"Super fast and easy, super tasty, and super good for you! I used a mixture of red basil and lemon basil. DH, who is not a pesto fan (and I'm putting this mildly), rated it highly too."