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    Basil Pecan Pesto


    Source of Recipe


    Internet

    List of Ingredients




    2 cups fresh, packed basil
    2/3 cup olive oil, preferably extra virgin
    1/2 cup pecans, toasted golden brown & cooled
    1/3 cup parmesan cheese
    2 cloves garlic, mashed with 1/2 t salt

    In a food processor combine above ingredients with salt and pepper to taste until smooth.

    Pesto keeps covered and refrigerated 1 week. Pour thin layer of oil over top of pesto to keep fresh looking.

    Recipe
 

 

 

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