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Cranberry Pesto

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
  • Total Time
    Prep/Total Time: 10 min.
  • Makes
    1-1/4 cups


  • 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 7 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.
Nutrition Facts
2 tablespoons: 168 calories, 16g fat (2g saturated fat), 0 cholesterol, 60mg sodium, 6g carbohydrate (4g sugars, 1g fiber), 1g protein.

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Average Rating:
  • justmbeth
    Sep 18, 2017

    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.

  • Dzrn94
    Apr 6, 2016

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