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.

Recipe by Southern Living May 2013

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Credit: Hector Sanchez; Styling: Caroline M. Cunningham

Recipe Summary test

Yield:
Makes about 1/2 cup
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Ingredients

Ingredient Checklist

Directions

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

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