Delicious Pecan Pesto

Ingredients

• Pecans (1 cup, toasted)
• Fresh basil leaves (2 cups, packed)
• Garlic (2 cloves, minced)
• Parmesan cheese (1/2 cup, grated)
• Lemon juice (2 tablespoons, freshly squeezed)
• Olive oil (1/2 cup, plus more for drizzling)
• Salt (1/2 teaspoon, or to taste)
• Black pepper (1/4 teaspoon, or to taste)

Instructions

1. Begin by toasting the pecans in a dry skillet over medium heat for about 5 minutes, stirring frequently, until they are fragrant and lightly browned. Allow them to cool.
2. In a food processor, add the cooled pecans and pulse until finely chopped.
3. Next, add the fresh basil leaves, minced garlic, grated Parmesan cheese, lemon juice, salt, and black pepper to the food processor. Pulse until the mixture is well combined and resembles a paste.
4. With the food processor running, slowly drizzle in the olive oil until the pesto reaches your desired consistency. You may adjust the amount of olive oil based on how thick or thin you prefer your pesto.
5. Taste the pecan pesto and adjust the seasoning with more salt or pepper if necessary.
6. Transfer the pesto to a clean jar or airtight container and store it in the refrigerator for up to a week. For longer storage, you can freeze it in ice cube trays for easy use later.
7. Serve this delightful pecan pesto as a spread on toasted bread, toss it with pasta, or use it as a sauce to enhance grilled meats and roasted vegetables.