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A special thanks to whoever invented the food processor, which lets us whip up this tasty pesto in 5 minutes flat.

Source: Everyday Food, June 2010
Total Time Prep Yield



Cook's Notes

You can substitute walnuts or pecans for the pine nuts. You can also replace half the basil with arugula or parsley. Or try cilantro along with pumpkin seeds.

To store: Place pesto in an airtight container with plastic wrap pressed against the surface so it doesn't oxidize and turn brown. Refrigerate, up to 2 days. Freeze up to 3 months (thaw before using).

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How would you rate this recipe?
  • MS112579089
    12 OCT, 2012
    I made this just the way it's stated in the recipe. Its good just on the more of a paste side. so I then did a variation I put more olive oil , half of a lime juice and 2 tbs of white vinegar. It is awsome for pasta, for dipping bread, as a sandwich dressing, you name it its awsome! also I frozen half of it in small containers with some olive oil on top so it would freeze just right.
    • mwmartinminds
      1 AUG, 2017
      We took several recipes for pesto and did a taste testing with friends some years ago. The basic recipe from a long-ago Good Housekeeping cookbook (1/3 cup each of the nuts, cheese and oil to a packed cup of basil) won handily and has been our go-to since. Substituting arugula for the basil entirely still gives a nice flavor but without the oxidation issue (so it keeps longer). Walnuts are a good substitution for the expensive pine nuts but, either way, I toast them first if I can. A bit of lemon juice on top also helps the storage issue and adds a nice dimension to the flavor. Still, I'm looking forward to experimenting with this recipe and seeing what we discover in comparison! Thank you!

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