Pecan Pesto

I went to my farmer’s market and this beautiful green basil said “buy me”.  Then a freshly baked loaf of 7 grain said “serve me with pesto”.

When I got home I realized I had no pine nuts and no walnuts, oops!

Tucked way back in my cupboard were some beautiful pecans.  I thought I’d give them a try in pesto and it was the best pesto I have ever made.

Quick, simple and perfect to smother all over that fresh bread!

Print this Recipe!

Pecan Pesto

4 c. cleaned/dried/trimmed basil leaves

1 c. finely grated parmesan

1 c. whole raw pecans

1/2 c. olive oil (give or take) depending on how oily you like your pesto

Add the basil, parmesan and pecans to the bowl of a food processor.

Set on high and while blending, drizzle the olive oil into the food processor until the desired consistency is reached.

Store in the refrigerator with a thin layer of olive oil on top for up to 2 weeks.

 

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