The Perfect Pecan Pesto
Having a stock of pesto in my kitchen is one of my favorite low maintenance ways to add flavor to anything I’m eating. I must warn you my bloodline contains zero Italian influence, HOWEVER I’ve seen way too many episodes of Giada De Laurentiis at home—so I’ve become pretty legit at making Italian staples. The oil in the recipe acts as a great preservative and usually keeps my pesto fresh for a two weeks (give or take). This recipe traditionally calls for pine nuts, however I keep pecans handy in my pantry so I gave this a try. The results were more than satisfactory, now I prefer the pecan version. I hope you do as well. Buon appetito!
4 cups fresh sweet basil leaves
2 ½ cups pecans
5 cloves of garlic (less if you’re not a fan of garlic breath, but no less than 3 cloves)
¾ cup shredded parmesan
1 cup olive oil
½ cup coconut oil (optional, I love the combination of coconut and basil)
Salt and black pepper to taste… I use salt and pepper mills so about 4 grinds sea salt, 2 grinds pepper.
Add all ingredients to a food processor and blend until smooth with small chunks. You can store in a mason jar and keep in the refrigerator.
I have used this pesto to add flavor to pasta, bruschetta, veggie patty topping, caprese salad, sandwiches, pizza, in sweet potato mash, on green beans, and asparagus—just to give you an idea of the versatility.