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Photo: Hector Sanchez; Styling: Caroline M. Cunningham Photo by: Photo: Hector Sanchez; Styling: Caroline M. Cunningham

Basil Pesto

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.

This recipe goes with Biscuit BLTs, Vegetable Soup with Basil Pesto

Southern Living MAY 2013

  • Yield: Makes about 1/2 cup

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

Preparation

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

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Basil Pesto Recipe

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