- 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.
Reviews forCranberry Pesto
"This was one of the several varieties I made this summer when my basil plants were overproducing. The unique flavors pushed this to the top of my favorite list. I froze several batches in 1/2 pt containers and simply thaw as I need them. One of the uses for this pesto so far has been as a topper for pork sandwiches. The subtle hint of sweet is a great compliment."
"My husband I would eat this pesto with a spoon, it was so delicious!"