Zesto Pesto

From: AKillian24

On Dec 6, 2007

DH is a meat and potato kinda guy... but he loved this! I used it over chicken breast and cheese tortellini with sun-dried tomato french bread. Fanstastic - thanks for posting! Update 12/07: I love the 'skinny' version of this Pesto Sauce: I use a high quality white wine, double the amount called for and toss in some lemon juice in place of the full zest - then reduce the olive oil by about half. I also use reduced fat parmesan cheese. Fantastic! I've also noticed that (oddly enough) I preferthe cashews over pine nuts in this recipe.

From: MikesWife115

On Oct 18, 2007

I enjoyed this pesto, especially the addition of fresh spinach to it, which I've never done. The only issue I had was that I found three garlic cloves to be WAY too strong for me, and I love garlic. Obviously, its "zesto" pesto, so I should have anticipated that, but I found that I had to cut the overly intense garlic with some more nuts and oil. I do have to say that the flavor mellowed after two days in the fridge. As far as pesto recipes go, this one is a keeper!!

From: Skipper/Sy

On Mar 17, 2005

For the RSC#6, 2005 contest I had made and reviewed 3 recipes out of 190 which were entered. Now from the semi-finalists listing I have chosen this recipe to be my 4th review. I rarely eat pesto, however, after making this recipe I am now a "Zesto Pesto Eater". It was very, very good and easy to make. I liked the green coloring of the linguine and crunchy cashews too. Also, since I am single I cut the ingredients in half and still had perfect results. Thanks for this tasty creation.

From: Sashasmom

On Apr 5, 2005

This was excellent. I served it one night as an appetizer on toasted baguette and the next evening I put it on pasta. Thanks for the great recipe!