Comments on: walnut pesto

By: StevenHB

StevenHB — Mon, 23 Jan 2012 16:14:16 +0000

Made this during halftime of the Patriots / Ravens game yesterday (nuts toasted; minus the thyme, which I just didn’t have in the house; and minus the salt, which I thought was unnecessary given the cheese). Easy and *excellent*.

By: ash

ash — Fri, 08 Jul 2011 09:01:58 +0000

This is amazing. I ate the entire batch (made no changes) with a loaf of crusty bread. Then I died of happiness.

By: Elise

Elise — Sat, 29 Jan 2011 23:48:36 +0000

This pesto is absolute divinity. I made it last night and will be making it again tonight, not to mention many more moons to come. Thanks for posting!

By: Christian

Christian — Tue, 03 Aug 2010 01:32:46 +0000

I made the pesto tonight, and it was great! I doubled the portions so that I’d have enough for a large batch of pasta. I couldn’t find sherry vinegar, so substituted red wine vinegar. It took a few large splashes of red wine vinegar to do the job, but that’s probably because I added to much salt.

By: Melissa

Melissa — Mon, 03 May 2010 22:15:46 +0000

I just made this for a reception and it got rave reviews. I added maybe twice as many sun-dried tomatoes as the recipe calls for – I found that it cut the bitterness of my walnuts well.

By: Mandy

Mandy — Fri, 12 Mar 2010 16:32:55 +0000

Some other blogger posted this recipe and photo as her own. I started checking her out because she took one of my recipes/photo with credit to herself (her profile says “all recipes are mine unless otherwise noted”). She has disabled comments and does not have an email on her profile (I wonder why…). If you find a way to contact her, please let me know, I want to tell her to STOP stealing other people’s work. http://domesticblissinoregon.blogspot.com/2010/03/crostini-w-walnut-pesto.html

By: deb

deb — Thu, 11 Mar 2010 15:35:57 +0000

Angela — Thanks for alerting me.

By: Linda

Linda — Tue, 23 Feb 2010 04:35:17 +0000

This is sooo very tasty! I threw all the ingredients in the food processor (except the olive oil) and substituted white wine vinegar. The mixture ended up being more finely than coarsely chopped, which I thought worked out quite well. I spread the pesto on thin, oven-toasted slices of a wheat berry baguette.

By: Jill

Jill — Mon, 15 Feb 2010 06:16:39 +0000

These also go fantastically with the crisp rosemary flatbread! I took them to a party tonight and both were hits, especially together.

By: Katie

Katie — Wed, 10 Feb 2010 00:13:41 +0000

Just made this for a treat the night before being snowed in. This is awesome and so easy. I’m bringing this to the next get-together I go to.