Cranberry Pesto

Ingredients

Fresh cranberries

1 cup, rinsed

Basil leaves

2 cups, packed

Parmesan cheese

1/2 cup, grated

Garlic

2 cloves, minced

Pine nuts

1/4 cup, toasted

Olive oil

1/2 cup

Lemon juice

2 tablespoons, freshly squeezed

Salt

1/2 teaspoon, or to taste

Black pepper

1/4 teaspoon, or to taste

Instructions

1. In a dry skillet over medium heat, toast the pine nuts until golden, stirring frequently to avoid burning. This enhances their nutty flavor.
2. In a food processor, combine the fresh cranberries, basil leaves, grated Parmesan cheese, minced garlic, and toasted pine nuts.
3. With the food processor running, gradually pour in the olive oil and lemon juice until the mixture is smooth and well combined. Scrape down the sides as needed.
4. Season the pesto with salt and black pepper to taste. Blend again briefly to mix.
5. Transfer the cranberry pesto to a jar or an airtight container. It can be refrigerated for up to one week.
6. Serve your cranberry pesto as a spread on toasted baguette slices, a topping for grilled meats, or as a vibrant sauce for pasta or roasted vegetables.