Pecan Pesto
Fresh Pecan Pesto Recipe
Pesto is one of those things that many people don't realize is insanely quick and easy to make at home. The base for pesto is always basil, oil and a nut. Traditionally pine nuts are used. But, let me tell you, it's super delicious with pecans! In my pesto I like to use half basil and half parsley. You can use any combination of herbs as long as you do at least half basil to maintain the "pesto" taste. Garlic, lemon juice and parmesan are all optional additions but, if you have them, I would use them! Pesto is delicious on pasta with chicken. A super quick super yummy weeknight meal is pasta and pesto with pulled rotisserie chicken. It's ready to go in the amount of time it takes to boil your pasta noodles. But you don't have to limit yourself to pasta! Pesto can be used as a spread on bread, used to replace a traditional pizza sauce, mixed into salad dressing, tossed on warm vegetables, or whatever your heart desires. You can't go wrong with herbs and olive oil on just about anything. I bet it would be good as a garnish on a steak, too. Hmm... I'll have to try that!
Pecan Pesto
ingredients:
- 1-2 large handfuls of basil leaves
- 1 large handful herbs of your choice (if you only used 1 handful basil)
- 1/3-1/2 cup of pecans
- 1 clove of garlic
- 1 teaspoon lemon juice
- 1/4-1/2 cup olive oil
- salt and pepper to taste
- parmesan cheese (optional)
instructions:
- In the bowl of a food process or a blender, blend together herbs, pecans, garlic, parmesan (optional), salt and pepper.
- Add lemon juice and blend again.
- While the food processor is running, slowly pour in olive oil until you reach your desired consistency.
- Serve immediately or refrigerate for up to 1 week.
calories
87fat (grams)
9carbs (grams)
1protein (grams)
1
Pecans and herbs about to be made into pesto!
