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.

How to Make It

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

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