Cranberry Pesto Recipe

5 1 1
Cranberry Pesto Recipe
Cranberry Pesto Recipe photo by Taste of Home
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Cranberry Pesto Recipe

Read Reviews
5 1 1
Publisher Photo
I updated a classic Italian pesto to include cranberries and walnuts. It's so good slathered on pork loin, pasta or turkey sandwiches. —Aysha Schurman, Ammon, ID
MAKES:
10 servings
TOTAL TIME:
Prep/Total Time: 10 min.
MAKES:
10 servings
TOTAL TIME:
Prep/Total Time: 10 min.

Ingredients

  • 2/3 cup loosely packed basil leaves
  • 1/2 cup dried cranberries
  • 1/4 cup chopped walnuts
  • 1 green onion, chopped
  • 3 garlic cloves, coarsely chopped
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 2/3 cup olive oil

Directions

Place the first seven ingredients in a food processor; pulse until coarsely chopped. Continue processing while gradually adding oil in a steady stream. Store in an airtight container in the refrigerator for up to 1 week. Yield: 1-1/4 cups.
Originally published as Cranberry Pesto in Taste of Home December 2015, p52

Nutritional Facts

2 tablespoons: 168 calories, 16g fat (2g saturated fat), 0 cholesterol, 60mg sodium, 6g carbohydrate (4g sugars, 1g fiber), 1g protein.

  • 2/3 cup loosely packed basil leaves
  • 1/2 cup dried cranberries
  • 1/4 cup chopped walnuts
  • 1 green onion, chopped
  • 3 garlic cloves, coarsely chopped
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 2/3 cup olive oil
  1. Place the first seven ingredients in a food processor; pulse until coarsely chopped. Continue processing while gradually adding oil in a steady stream. Store in an airtight container in the refrigerator for up to 1 week. Yield: 1-1/4 cups.
Originally published as Cranberry Pesto in Taste of Home December 2015, p52

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Dzrn94 User ID: 7660680 246682
Reviewed Apr. 6, 2016

"My husband I would eat this pesto with a spoon, it was so delicious!"

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