BASIL PECAN PESTO
My lovely cousin Carol sent me home from her house in Tampa with the most delicious pesto. We made it last as long as possible, and then I decided to make my own version of hers. I think I did a passable job! It is different, but still delicious! We love it on pizza with mushrooms and onions or pasta! I added a little lemon juice to keep the color bright. I also have been told that parsley does the same thing, so I added some of that too.
Provided by manushag
Categories European
Time 10m
Yield 2 cups, 4 serving(s)
Number Of Ingredients 8
Steps:
- Toast pecans and pulse in food processor.
- Add basil, parsley, parmesan cheese and garlic cloves. Pulse again.
- Add olive oil, salt and lemon juice.
- Pulse again until fairly smooth. Taste for seasonings. DONE.
- If you are using for a pasta sauce, add some of the pasta water to thin it down.
- If you are using on pizza, bake pizza first and then drizzle pesto over while hot.
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