This basil, sun-dried tomato, feta and Parmesan pesto is very, very tasty! Try adding it to any kind of pasta or spread it on top of cooked prawns. It also make a great pizza sauce.
I wanted to note... a little late, but better late then never, add between 2-4 cloves of garlic. Depending on how much you like. I forgot to add that in when I submitted the recipe. Glad ya'll liked it! - 24 Apr 2008 (Review from Allrecipes US | Canada)
Great recipe!!! I will definitely make again! I omitted the pine nuts and artichokes because I didn't have any and I added 2 or ts of minced garlic. I ended up with about 1 cup of pesto and tossed it with a (cooked) 1 lb. box of campanelle pasta, sauteed baby bella mushrooms and some extra sun-dried tomatoes. There were about 4-5 generous servings. I'd like to make this again and include the pine nuts & artichokes. This would also be great with roasted eggplant/zucchini and broccoli or paired with grilled chicken. This is a dish that's impressive enough for company, but also quick & easy so it's perfect for everyday eating, too! - 03 May 2009 (Review from Allrecipes US | Canada)
The first time I made this, I used dry tomatoes, instead of the oil-packed ones, which made it too dry to toss with pasta. I spread it on a thick, whole-grain pizza crust, top it with crumbled feta cheese, artichoke heart chunks, sun-dried tomatos, and maybe a few Calamata olives. Bake it for eighteen minutes, or until the cheese starts to brown, then remove it and let it sit for 10 min. That's GOOD pizza! - 29 Nov 2005 (Review from Allrecipes US | Canada)