Pesto Genovese

Makes about 1-1/2 cups


2 cups lightly packed basil leaves (about 2 ounces)
1/2 cup Italian parsley leaves
2 garlic cloves
1/4 cup whole almonds
1/4 cup grated Parmesan or Romano cheese
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 cup olive oil


Combine the first seven ingredients in blender in order listed. Remove filler cap from blender lid. While blending on LOW, slowly add oil until incorporated.

Serve tossed with hot pasta, spread onto sandwiches, spooned onto grilled seafood or chicken, or stirred into a pasta or potato salad.

Sunbeam Products, Inc. d/b/a Jarden Consumer Solutions has not tested these recipes and is not responsible for the outcome of any recipe. You may not achieve the results desired due to variations in ingredients, cooking temperatures, cooking times, typos, errors, omissions, or individual cooking abilities. Please always use your best judgment when cooking with raw ingredients such as eggs, chicken or fish.