If you're short on time, reach for a good-quality refrigerated pesto at the supermarket to substitute for this homemade blend. You can also use this pesto to dress up canned soups, spread on pizza, or brush on grilled vegetables.
Makes about 1/2 cup
2 cups firmly packed fresh basil leaves
1/2 cup grated Parmesan cheese
3 tablespoons extra virgin olive oil
1 garlic clove, chopped
1/2 teaspoon kosher salt
Process all ingredients in a food processor until finely ground. Refrigerate in an airtight container up to 1 week.