New This Month

Classic Basil Pesto Recipe


I hate wasting herbs (well, anything really; but today we’re talking herbs), so when I find myself with a bunch of leftovers, I make a batch of pesto. A few minutes, some herbs, cheese, nuts, and oil is all it takes. Pulse a few times in a food processor, and serve it up tossed into pastas, mixed into cooked vegetable salads, or spread on sandwiches. Any pesto you don't use freezes well or keeps in the fridge for a few days.

More Less
  • Prep: 5 min
  • Total Time: 5 min

Comments Add a comment