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1/4 cup extra virgin olive oil
1/2 cup walnuts
1 cup fresh cranberries -- rinsed
5 fresh basil leaves
1/2 lemon, juice of
1 tablespoon sugar -- more as needed
salt and pepper -- to taste
Heat the oil in a large skillet over medium heat. Cook the nuts until they are lightly toasted -- about 2 minutes. remove than from the heat.
In a food processor, combine the cranberries, basil, lemon juice, sugar, salt, pepper and the nuts. Process to a coarse, textured spread. Add up to three times more sugar for a sweeter pesto. Cover and refrigerate.