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This recipe was created with flexibility in mind, and is a great way to use up leftover ingredients. Adjust the quantity of the ingredients depending on what you have, the flavors you like, and the number you're serving. This photo shows three variations of ingredients: cilantro and almonds; parsley, walnut, and Parmesan cheese; and basil, pine nut, and Parmesan cheese.




  • 1/2 clove garlic
  • 1/4 cup nuts
  • 2 cups herbs
  • 1/4 cup olive oil
  • 1/2 cup cheese
  • Salt and pepper

Cook's Note

To store leftover pesto, place in an ice cube tray and pop in the freezer. When ready to eat, let the cubes defrost naturally -- not in the microwave.


  1. Step 1

    In a food processor, finely chop 1/2 clove garlic. Add 1/4 cup nuts and grind. Add 2 cups herbs and process with 1/4 cup olive oil. Add 1/2 cup cheese (if using) and process to combine. Season with salt and pepper.

Body+Soul, January/February 2010

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Reviews (1)

  • machull 22 Feb, 2012

    pesto recipe