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Pesto for Grilled-Vegetable Panini

Use this pesto to make our Grilled-Vegetable Panini.

  • Yield: Makes 3/4 cup

Source: Martha Stewart Living, July 2011


  • 1 small garlic clove
  • 2 cups fresh basil
  • 1/4 cup pine nuts
  • 1/2 cup extra-virgin olive oil
  • 1/2 cup grated Parmesan cheese
  • 1/4 teaspoon salt


  1. Chop garlic in a food processor. Add basil and pine nuts. Puree until smooth. With machine running, drizzle in olive oil. Pulse in Parmesan cheese and salt. Refrigerate until ready to use (up to 3 days).

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