Cranberry Pesto Recipe

Cooking Directions

• STEP 1.In a food processor, combine cranberries, basil, garlic, Parmesan cheese, pine nuts, and olive oil.
• STEP 2.Process until smooth and well combined, scraping down the sides of the processor as needed.
• STEP 3.Taste and adjust the seasoning with salt and pepper.
• STEP 4.Transfer the cranberry pesto to a jar or airtight container and refrigerate until ready to use.
• STEP 5.Serve the cranberry pesto as a spread on sandwiches, toss with cooked pasta, or use as a dip for vegetables.

Cooking Tips

• If you prefer a smoother texture, you can strain the cranberry pesto through a fine-mesh sieve to remove any cranberry skins or seeds.
• For a nut-free version, you can substitute the pine nuts with sunflower seeds or omit them altogether.
• Feel free to adjust the amount of garlic and Parmesan cheese according to your taste preferences.

Storage and Serving

• Cranberry pesto can be stored in the refrigerator for up to 1 week.
• Make sure to cover the jar or container tightly to prevent air exposure.
• Before using, give the cranberry pesto a stir to recombine any separated oil.