Pecan Pesto
Yields: 6 to 8 ounces
 
Ingredients
  • 2 cloves garlic
  • 1½ cups loosely packed fresh basil
  • ⅓ cup pecans
  • ¼ cup freshly grated Parmesan cheese
  • Juice of 1 lemon
  • ¼ teaspoon kosher salt
  • Ground black pepper, to taste
  • ¼ to ⅓ cup extra-virgin olive oil
Instructions
  1. In the work bowl of a food processor, place garlic; pulse for a few seconds until minced. Add basil, and pulse until finely chopped, stopping to scrape sides of bowl as needed. Add pecans, cheese, lemon juice, salt, and pepper; pulse until combined.
  2. With processor running, add oil in a slow, steady stream, stopping to scrape sides of bowl as needed. Continue adding oil, 1 tablespoon at a time, until desired consistency is reached. (The more oil you add, the thinner the consistency will be.) Cover and refrigerate for up to 1 week.
Recipe by Louisiana Cookin' at https://louisianacookin.com/tomato-salad-pecan-pesto/