- 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
- 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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Reviewed Apr. 6, 2016
"My husband I would eat this pesto with a spoon, it was so delicious!"