I developed this basil pecan pesto recipe over a summer of trial and error and prefer it to all other pesto recipes! I like the taste of pecans over pine nuts, which are often used in pesto recipes.
Ingredients
- 3 cups fresh basil leaves
- 1.5 cups pecans
- 0.5 cups shredded Parmesan cheese
- 0.75 cups olive oil
- 4 cloves garlic
- 0.5 teaspoons kosher salt
- 1 pinch ground black pepper to taste
Instructions
-
1
Combine basil, pecans, Parmesan cheese, olive oil, garlic, salt, and pepper together in the bowl of a food processor; pulse until blended.
Nutrition Facts
Per serving
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