Pecan Pesto

Basil is my absolute favorite herb.  The aroma, the flavor, the versatility is beyond compare, imho.  Now that the basil plants are producing some gorgeous leaves, it's time for pesto.  For this batch, I chose to use pecans instead of pine nuts.  Take the few minutes to toast the pecans.  Toasting brings out so much flavor.

1/2 cup pecans, toasted in a dry skillet for 2 - 3 minutes over low heat

2 - 3 cups fresh basil leaves, packed

1/2 cup freshly grated Parmesan-Reggiano cheese (2 oz. or so)

2 T. fresh lemon juice

3 large garlic cloves

1/4 t. salt

1/8 t. freshly ground black pepper

1/2 cup extra virgin olive oil

You can use either a blender or a food processor.  Place the pecans, basil, cheese, lemon juice, garlic cloves, salt, and pepper in the bowl of the food processor.  Replace the top of the food processor.

Pulse several times until the pecans and basil leaves begins to break down.  Remove the top and using a spatula, scrape down the sides.  Replace top and let food processor run until everything is finally minced.  Remove top and again scrape down the sides.  Replace top and turn the processor onto low speed and slowly drizzle in olive oil to allow all ingredients to combine.

Taste and adjust seasonings if needed.  If not using immediately, spoon into a storage bowl and press a piece of plastic wrap against the pesto to prevent discoloration.  Refrigerate until ready to use.

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