BASIL AND PECAN PESTO

Basil and Pecan Pesto image

I was craving a light and savory pesto one summer night, but didn't want to run to the store for the only missing ingredient: pine nuts. This recipe is a combination of different pesto recipes. The lime juice livens this pesto up in an interesting way. I like to use this pesto for pasta, but it easily takes the place of any classic pesto. I also use it for a topping on eggplant sandwiches, a spread for wraps, or a dip for pizza or veggies.

Provided by Hadice

Categories Sauces

Time 5m

Yield 1 1/2 cups

Number Of Ingredients 8

Ingredients

1 1/2 cups basil leaves, packed
1/2 cup pecans
3 garlic cloves
1 tablespoon lime juice
2/3 cup olive oil
1/2 teaspoon salt
1 tablespoon white pepper
1/4 cup parmesan cheese

Steps:

Combine all ingredients in a blender or using an immersion blender.
If you would like a thinner sauce, add extra olive oil or water.
Serve and enjoy.
Can be stored in the refrigerator for up to one week or frozen for 3 months.

Nutrition Facts : Calories 1217.3, Fat 127.7, SaturatedFat 18.5, Cholesterol 14.7, Sodium 1036.8, Carbohydrate 14.1, Fiber 6.3, Sugar 2.1, Protein 13.4