Martha Stewart Living, September 2015

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Credit: Linda Pugliese

Recipe Summary

Yield:
Makes 1 cup
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Pulse together garlic, almonds, tender-herb leaves, olive oil, and Parmesan in a food processor until finely chopped. Season with salt. Pesto can be stored in refrigerator, with plastic wrap pressed directly onto surface, up to 2 days.

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