Yield: Yields about 1-1/3 cups.
Make Ahead Tips
Refrigerate the pesto up to three days or freeze for up to a month.
Toss with cold or hot noodles, sautéed zucchini, grilled shrimp, or boiled new potatoes. Add to a fresh mozzarella, cherry tomato, and corn salad. Spread on pizza dough.
We haven't received any reviews yet for this recipe.
Have you made it? Tell us what you thought!
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipe
This note is only visible to you.Double Check
Are you sure you want to delete your notes for this recipe?You must be a Fine Cooking subscriber to access this feature.
Or learn more
Already a subscriber?
Log inGet the print magazine, 25 years of back issues online, over 7,000 recipes, and more.
Write a Review