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!
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.
This entry was posted in appetizers, healthy, quick and easy and tagged basil, fresh bread, olive oil parmesan, pecans, pesto.
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