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Pesto

Pesto

This recipe goes with Pesto-Chicken Cheesecakes

Southern Living MAY 2000

  • Yield: 1 cup

Ingredients

  • 1 1/2 cups firmly packed fresh basil leaves
  • 1/2 cup pecan pieces, toasted
  • 1/2 cup olive oil
  • 3 garlic cloves
  • 3 tablespoons lemon juice
  • 1/2 teaspoon salt

Preparation

Process all ingredients in a food processor until smooth. Refrigerate leftover Pesto up to 5 days, or freeze up to 3 months.

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Pesto recipe

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