The Fresh 20 Pesto

1. 1

   In the bowl of a Food Processor (I use my KitchenAid(R) 13-Cup Food Processor so I can fit everything at once) combine everything except the olive oil and pulse on high until well blended.

2. 2

   With the Food Processor running, stream in the olive oil until smooth and creamy, about one minute. Use as little or as much olive oil as you desire for your preferred consistency.

3. 3

   Transfer pesto to an airtight container and place a layer of plastic wrap on the top of the pesto to help prevent browning. Seal the container and store in fridge for up to a week or freeze in smaller batches for a quick weeknight solution.

* Per serving · 4 servings · Values may vary.

No additional tips available.