Five stars! Easy to make, tasty, and cheaper than buying it already prepared in the store or buying pine nuts. I followed PatiO's advice and decreased the oil and used a little water. You can't tell there's less oil. Also, ten minutes was too long for the almonds; the first batch ended up burned perhaps it was the toaster oven? The second time, I baked the almonds for 6 minutes and they were perfect. I think parmesan would be a nice addition but I don't need any more calories so I will wait and add it on top of my pasta. This is a definite keeper.

Needs a lot more basil that nuts

This was really easy and taste great. I made it to freeze for later. Thanks for such a great recipe.

LOVED this! I don't like nuts in my pesto so I subbed parm-reg and it was wonderful! THANKS!

As another reviewer suggested, I added some parmesan cheese to balance the flavors out. I also added some fresh parmesan. Delicious!

This is the first time that I made pesto and it was way easier than I expected and very good too.

YUM! It was delicious! Did sub pine nuts for the walnuts and did throw in some parmesan...

Thank you so much for this recipe. It's wonderful and delicious. I can't wait to make it again.

Followed the recipe as stated except I had no nutmeg and added in some Romano + parmasean cheese. I also added in some roasted cherry tomatoes and roasted red pepper. Btw, I'm a huge garlic lover and three garlic cloves was more then enough for me, so I wouldn't suggest adding more. Used seashell pasta. Pretty nice dish.

This was very good, but I suggest to use 2 cloves of garlic instead of 3. I'm a garlic lover, but even this was too garlicky for me. I also added parmesan cheese and a small tomato for more flavor. Overall, this is a good pesto.

"Easy" is a great description! This really helped me find a use for my abundance of basil! Great on sandwiches and pasta. I used my blender to make it and that worked just fine.

I would have never thought to use almonds instead of the pine nuts. I did have to stir some in at the end for looks. Tastes better then store brands and better then the ones at my farmers market! I will make over and over as I have basil coming out my ears in the garden. Just wish it could be canned!

Very good! It's got a very fresh taste. I tossed it with cheese tortellini.

This was really yummy Rebbecca. Thanks! I couldn't believe how fast it was and way cheaper and better tasting than the pre-made store bought stuff, I wanted to make it lower in fat so I used 1/3 water to replace 2/3 the oil. I suppose you could use lemon juice too but I loved it as made. I served it over linguine with a bit of fresh shredded Parmesan cheese and some toasted pine nuts. I made it twice. It was better made with toasted pine nuts rather than almonds, although, both were great.

My basil plants were going crazy, so I decided to make my first pesto. This recipe is yummy. I had so many leaves, I doubled the recipe, used 5 cloves of garlic (it was plenty)blended all in the blender. Poured it all into an ice cube tray and the double recipe filled it perfectly. Tastes great, thank you for submitting.

Wonderful nutty, robust flavor. Great texture. It holds true its name,it was a snap to put together. I used 1 cup basil and 1/2 cup cilantro; it gave it a bit of zip which was delicious. I used 1/2 cup EVOO and an extra clove of garlic and tossed in grilled chicken tenderloins. I plan to use this one again and again!