Basil Pesto

If you make this ahead, keep it stored, tightly covered, in the refrigerator.

This recipe goes with Hoppin' John

Yield: Makes about 1 cup
Recipe from Coastal Living

More From Coastal Living


  • 1 garlic clove
  • 1 tablespoon pine nuts, toasted
  • 2 cups tightly packed fresh basil
  • 1/2 cup olive oil
  • 3 tablespoons freshly grated Parmesan cheese
  • 1/4 teaspoon salt


  1. Combine garlic and pine nuts in a food processor; process until finely chopped. Add basil; process until finely chopped. With processor running, pour oil through food chute. Add cheese and salt; process until smooth. Cover and chill.
  2. Note: You may substitute prepared, refrigerated pesto for Basil Pesto.
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