Classic basil pesto from Put 'em Up!: A Comprehensive Home Preserving Guide for the Creative Cook, from Drying and Freezing to Canning and Pickling by Sherri Brooks Vinton

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • averythingcooks on September 20, 2025

    This is a good, classic pesto that I have frozen in 2 tbsp portions for use all winter. One thing...since she begins with the oil in the food processor, I started with 1/2 and then after everything else was in, I started to drizzle in more, likely using less than the total amount called for (more than once, I've been caught with a super oily pesto with no more basil left to add :(

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