Pecan Pesto

I LOVE pecans. Hate walnuts. So weird, right? I also LOVE, love, love the smell of fresh basil. Trader Joe's often carries big basil plants for less than $5 and I buy them all the time! I have black thumbs, but can usually keep them alive long enough to get a few months of use out of them. I think that's worth the investment, yea? I came up with this recipe when I had to trim quite a bit of basil off of a plant. All I had was pecans in the house and they added a surprisingly distinctive nuttiness to this recipe that I loved. As always...maybe more than ever... EVERYTHING is eyeballed. No exact measurements here. I will give you a rough guideline but do what feels right according to your own personal tastes. This is super easy, no cook time, and delicious on everything from pasta to sandwiches.
What you need:
1 big bunch of basil leaves, about 1.5 cups
A small handful of toasted pecans - a little goes a long way and you can always add more
1-2 cloves of garlic
1 knob of REALLY good parmesan cheese
Olive oil (mmmmaybe 3/4 cup ish)
Juice of 1 lemon
Salt and pepper to taste
 

Add the basil, pecans, garlic, parmesan and lemon juice to a blender. Turn it on low or pulse and drizzle in the olive oil until it becomes the texture you would like (like a mix between a sauce and a paste). Taste, season with salt and pepper as needed. Enjoy!

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