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Garden Pesto Sauce

Garden Pesto Sauce

This recipe goes with Shrimp-Pesto Pizza

Southern Living APRIL 2010

  • Yield: Makes 1 1/4 cups
  • Prep time: 10 Minutes
  • Other time: 13 Minutes


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


Preheat oven to 350°. Bake pine nuts and pecans in a single layer in a shallow pan 8 minutes or until toasted and fragrant. Let cool 5 minutes. Process basil leaves, parsley, garlic, and 1/3 cup olive oil in a food processor until a coarse paste forms. Add nuts and Parmesan cheese, and process until blended. With processor running, pour 1/3 cup olive oil through food chute in a slow, steady stream; process until smooth. Cover and chill up to 5 days.


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Garden Pesto Sauce Recipe