Ingredients
A blender full of fresh basil
3 large cloves of garlic
½ tsp salt
½ tsp pepper
1/2 cup pecans
¾ cup parmesan cheese
¾ to 1 cup olive oil
Instructions
Fill the blender with fresh basil leaves that have been washed and rinsed until the blender is heavily packed and fills almost to the top. Add the pecans and parmesan cheese on top. Add half a cup of olive oil to the basil and begin to blend on a low setting.
Using a large spoon push the basil down and increase the speed to incorporate all the ingredients. If the mixture is too thick and not blending well, add more oil as needed to make it smooth. You should still have a thick, but smooth mixture.
Add the garlic, pepper, and salt to the mix and blend until well incorporated. Using a spatula, remove the pesto from the blender and into a large glass container or multiple small jars. Store in the fridge. Best to use within a week.
Comments