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Basil Pesto

Photo: Hector Sanchez; Styling: Caroline M. Cunningham
Yield Makes about 1/2 cup
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.

Ingredients

  • 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

How to Make It

  1. Process all ingredients in a food processor until finely ground. Refrigerate in an airtight container up to 1 week.