Pecan Pesto
Pesto is the perfect addition to pizza, pasta or chicken.
Easy to make from basil in your garden or pick up a package of basil from you local market. Pecans give this classic recipe a Southern twist. Do yourself a favor and grab some Schermer pecans, they are fresh, creamy and delicious pecan.
Toss your pesto in pasta, over a grilled piece of bread topped with tomatoes or even on a cracker.
INGREDIENTS
1/2 cup pecans
5 cups fresh basil leaves
2 garlic cloves, peeled
1 teaspoon kosher salt
1 teaspoon ground black pepper
1 cup freshly grated Parmesan cheese
1 and 1/2 cups best quality olive oil
DIRECTIONS
In a food processor add in garlic and pecans. Blend for 20 seconds. Add in basil leaves and blend while streaming olive oil through feed tube. Process parmesan cheese with basil mixture. Taste then add in salt and pepper to taste. Adjust to your personal preference.
Serve pesto immediately.
Store leftovers in glass mason jar with a layer of olive on top to prevent browning of basil. Recipe can be easily doubled and pesto can be frozen up to 12 months.
Tie a pretty ribbon and a tag around the lid and you have a thoughtful gift for your hostess.
Pesto adds an amazing burst of flavor Summer Squash Pizza
