Basil Pecan Pesto

Condiments and Sauces

Recipe courtesy of Inglewood Farms

Makes about 2 cups

Ingredients: 
  • 2 cups packed fresh basil leaves, washed and dried
  • 2 to 4 garlic cloves, peeled
  • 1/2 teaspoon sea salt
  • 1/2 cup toasted pecans
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup extra-virgin olive oil

Basil Pecan Pesto

Basil Pecan Pesto

Click image to enlarge
Method: 

Pulse basil leaves in food processor. Add garlic, salt, pecans, and cheese and blend well. Drizzle olive oil while blending to form a thick paste.

Pesto will keep several days, well-sealed, in refrigerator, or it may be frozen.

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