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Garden Pesto

Garden Pesto

This recipe goes with Goat Cheese Torta

Southern Living SEPTEMBER 2004

  • Yield: Makes 1 1/2 cups


  • 1/4 cup chopped pecans
  • 1/4 cup pine nuts
  • 2 1/2 cups firmly packed fresh basil leaves
  • 1/2 cup chopped fresh parsley
  • 2 garlic cloves, chopped
  • 2/3 cup olive oil, divided
  • 3/4 cup shredded Parmesan cheese


Bake pecans and pine nuts in a shallow pan at 350º for 12 to 15 minutes or until toasted, stirring once. Let cool 5 minutes.

Process basil, parsley, garlic, and 1/3 cup olive oil in a food processor until coarse paste forms. Add nuts and cheese, and process until blended, stopping to scrape down sides. With processor running, pour remaining 1/3 cup oil through food chute in a slow, steady stream; process until smooth. Cover and chill up to 5 days or freeze up to 1 month, if desired.


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