I prefer the taste of pecans over the pine nuts usually called for in pesto recipes. I developed this recipe over a summer of trial and error and prefer it to all other pesto recipes!
Ingredients
- basil leaves: 3 cups (fresh)
- ½ cups pecans: 1 piece
- garlic: 4 clove
- Parmesan cheese: 0.5 cup (shredded)
- olive oil: 0.75 cup
- kosher salt: 0.5 tsp
- pinch ground black pepper: 1 piece (to taste)
Metric Conversion
Stages of cooking
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Blend the basil, pecans, garlic, Parmesan cheese, olive oil, salt, and pepper together in a food processor until the mixture becomes a slightly chunky paste.
