- Pesto

PESTO


¼ c pecans
¼ c pine nuts
3 T diced garlic
5 c fresh basil leaves, packed
1 tsp kosher salt
1 tsp freshly ground black pepper
1½ c good olive oil
1 c freshly grated Parmesan cheese

Place both nuts and garlic in the bowl of a food processor fitted with the steel blade. Process for 30 seconds. Add the basil, salt & pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is puréed. Add the Parmesan and purée for a minute. Use immediately or store the pesto in the fridge or freezer with a thin film of olive oil on top.

Notes:

1. The original recipe called for walnuts, which I do not like, so I substituted the pecans. If you like walnuts I am sure they would be great.