PECAN BASIL PESTO

INGREDIENTS

  • ½ cup pecans
  • 2 cups fresh basil leaves, packed
  • ½ cup freshly grated Parmesan-Reggiano cheese (about 2 ounces)
  • 1 Tbsp fresh lemon juice
  • 3 large garlic cloves
  • ¼ tsp salt
  • ⅛ tsp fresh ground black pepper
  • ½ cup extra virgin olive oil

INSTRUCTIONS

  1. Preheat the oven to 350 F. Spread the pecans in a single layer on a baking sheet and bake until fragrant, 7-9 minutes. Do not burn! Remove from heat and let cool slightly before continuing.
  2. Combine all ingredients, except for the olive oil, in the food processor. Pulse to chop very finely, then let the processor run as you pour in the olive oil.
  3. Add more oil, salt, and pepper, as needed.
  4. Store in the refrigerator in an airtight container, or freeze for later use.


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