You can keep this pesto in the freezer for months. It's delicious on pizza, pasta, pita breads, chicken and fish.
This was ok. I love pesto, made pretty much every recipe on this site, and this was by far my least favorite. I love adding pine nuts or walnuts to pesto, but the amounts called for were too much, it competed with the basil flavor. Also, the combination of both butter and olive oil made it way to heavy/greasy for my taste. I did like the idea of adding two cheeses, I will probably try that with one of the other recipes from this site, but I won't make this one again. - 07 May 2007 (Review from Allrecipes USA and Canada)
This is heaven. I love pine nuts so I had added an extra tablespoon of them. Also, before placing the pine nuts and walnuts in the processor, I placed them in one layer on a baking sheet in the oven for 5 minutes on 350. It gets their oils going and a more nuttier flavor, which I find to be the great kick in pesto. - 27 Dec 2008 (Review from Allrecipes USA and Canada)
This pesto has far too may ingredients, I thought using the basil & parsley and walnuts & pine nuts muddled the flavors... too much competition...I also thought there was way too much fat involved. Sorry, but I like my pesto to have a clean, crisp basil/pine nut flavor. I did however like the mixture of cheeses. - 22 Feb 2009 (Review from Allrecipes USA and Canada)