Pecan-Basil Pesto

Name: Pecan-Basil Pesto
Prep time: 5 min
Total time: 5 min
Yield: 1 c.
Ingredients: 4 c. firmly packed fresh basil leaves (about 3 bunches); 4 garlic cloves, finely chopped; 1/2 c. pecans; 3/4 c. grated Pecorino Romano cheese (about 3 oz.); 1/2 c. olive oil; kosher salt; Black pepper

By Virginia WillisPublished: Jul 28, 2015

Food, Bell pepper, Ingredient, Meal, Flowerpot, Tableware, Bread, Produce, Serveware, Food group,

John Kernick

Yields:

1 c.

Prep Time:

5 mins

Total Time:

5 mins

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This pesto can be stored in the refrigerator, in an airtight container, for up to 2 days or frozen for up to 1 month.

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Directions

1. 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.

From: Country Living US

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