• Liisa Lee

Pecan Pesto

I've tried making fresh pesto with almonds, pistachios, and the classic pine-nuts, but this may be my favorite, now.

I'd harvested a bunch of dill and parsley as well, so a bit went in as well. Have fun with greens in this, just let it lead with basil. Genovese basil is the classic, but some Thai basil in there too, won't hurt ya. I brightened this up with a couple squeezes of fresh lemon juice, too.











INGREDIENTS:


3 cups fresh basil 1 1/2 cups pecans 1 clove garlic (or more... I don't know your life... get in there!) 1/2 cup shredded Parmesan 3/4 cup extra virgin olive oil 1 teaspoon salt 1/2 lemon fresh lemon juice ground black pepper to taste Everyone in the pool. Add all ingredients to a food processor or blender and blend until chunky-smooth. You can blend it smooth, or let it keep some texture, if you like. I like it to keep a bit of bite. Serve on pasta, sandwiches, omelettes, crudite', with crackers, etc. *If you serve it on pasta, reserve some pasta water to stir in, and give it that saucy goodness.



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