Pecan Pesto

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:

1. 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.
2. Add shredded cheese, lemon juice, salt and pepper and process briefly to combine. Enjoy!

Uses for Pecan Pesto:

1. Toss it with warm pasta or spaghetti squash.
2. Use it on pizza as topping or sauce.
3. Spread on sandwich.
4. Dollop on scrambled eggs, omelet or frittata.
5. Perfect on chicken, fish and vegetables.