From: Country Living US
Pecan-Basil Pesto

Yields:
1 c.
Prep Time:
5 mins
Total Time:
5 mins
This pesto can be stored in the refrigerator, in an airtight container, for up to 2 days or frozen for up to 1 month.
Advertisement - Continue Reading Below
Ingredients
- 4 cups firmly packed fresh basil leaves (about 3 bunches)
- 4 garlic cloves, finely chopped
- 1/2 cup pecans
- 3/4 cup grated Pecorino Romano cheese (about 3 oz.)
- 1/2 cup olive oil
- kosher salt
- Black pepper
Directions
- Step 1Place basil, garlic, pecans and cheese in the bowl of a food processor. Process, scraping down the sides of the bowl as necessary, until smooth, 30 to 45 seconds. With the machine running, slowly feed the oil through the feed tube, until thoroughly incorporated and the mixture is smooth, 30 seconds to 1 minute. Season with salt and pepper.
Advertisement - Continue Reading Below
Advertisement - Continue Reading Below
Advertisement - Continue Reading Below