Ingredients:
- 3 cups fresh Basil leaves
- ½ cup MNPG Pecan Oil (or more, depending on the consistency desired)
- 1-2 garlic cloves
- ½ cup shredded Pecorino Romano or Parmesan cheese
- ½ cup MNPG Pecan Pieces or Halves
- Dash of Lemon juice to taste
- Salt and Pepper to taste
Directions:
- Blend basil, garlic and pecans in a food processor. With the processor still running, slowly add pecan oil and process until mixture is mostly smooth. Add more oil if thinner consistency is desired.
- Add shredded cheese, lemon juice, salt and pepper and process briefly to combine. Enjoy!
Uses for Pecan Pesto:
- Toss it with warm pasta or spaghetti squash.
- Use it on pizza as topping or sauce.
- Spread on sandwich.
- Dollop on scrambled eggs, omelet or frittata.
- Perfect on chicken, fish and vegetables.