Yield
1 1/4 cups (serving size: 1 tablespoon)

When storing, cover the surface of the pesto with plastic wrap to prevent discoloration. The pesto should keep for 2 weeks in the refrigerator.

How to Make It

Drop garlic through food chute with food processor on; process until minced. Place basil and next 4 ingredients (basil through pepper) in processor; process 10 seconds. Combine water and oil in a measuring cup. With processor on, slowly pour oil mixture through food chute, processing just until blended.

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