Comments on: Roasted Red Pepper, Sunflower and Walnut Pesto

By: Sarah W. Caron

Sarah W. Caron — Wed, 11 Jul 2012 18:00:51 +0000

I have and it’s good that too. But be sure to mix the pesto with HOT pasta and then chill it so that it distributes evenly. Enjoy!

By: Shandra

Shandra — Wed, 11 Jul 2012 17:29:36 +0000

Has anyone tried this cold? Was thinking of maybe on pasta as a pasta salad

By: Donna

Donna — Wed, 22 Feb 2012 07:42:46 +0000

I use walnuts all the time in pestos – pine nuts just have no taste and are so expensive. Your pesto looks DEElish.

By: sarah

sarah — Tue, 21 Feb 2012 13:40:18 +0000

Try it next time! I debated about adding it, but once I tasted the sauce, I felt like it just needed it.

By: sarah

sarah — Tue, 21 Feb 2012 13:39:22 +0000

Yes, for sure. I don’t often use pinenuts in pesto (weird, I know!) but they are so good in it too.

By: sarah

sarah — Tue, 21 Feb 2012 13:38:46 +0000

Ha! I felt like that for a long time too.

By: sarah

sarah — Tue, 21 Feb 2012 13:38:16 +0000

Thank you!

By: sarah

sarah — Tue, 21 Feb 2012 13:37:58 +0000

You should! They are one of my favorites, actually because they have such a mild, smooth flavor — they add nice texture without being overpowering. I had to substitute half in too, because I ran out of walnuts mid-prep. Oops.

By: Joanne

Joanne — Tue, 21 Feb 2012 13:26:40 +0000

Thankfully, I am quite food processor adept. I love the changes you made to this! The sunflower seeds sound like such an interesting pesto nut. They’re one of the few I’ve never tried…totally need to change that!

By: Maureen

Maureen — Tue, 21 Feb 2012 13:21:26 +0000

I love everything about this pesto from the color to the texture to the tangy, sweet and bold taste