Basil Pesto

Photo: Hector Sanchez; Styling: Caroline M. Cunningham

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

Yield: Makes about 1/2 cup
Recipe from Southern Living

More From Southern Living


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

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