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.
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