Updated: Jun 18
Adam has taken up aquaponics on our back porch. We're kind of starting to look like crazy plant people but one of the benefits, is fresh herbs and produce literally right outside our back door. One of the herbs we have in abundance is basil. We have three huge plants that are continuing to put on new leaves everyday and it's kind of difficult to keep up with all the fresh basil.
*In steps the recipe I have been wanting to try for well over a year.*
Adam and I love pesto and this making pesto with pecans has been on my mind for quite some time, for whatever reason I just didn't take the time to do it. But now with all the fresh basil just steps from my kitchen, I was out of reasons not to grab my blender and get started. The whole thing, from harvesting the basil to gathering the ingredients to having fresh pesto ready to eat, took all of maybe 20 minutes. So if you want a fresh sauce to spread on some crispy bread, toss pasta in, or marinate some protein or veggies in, grab your blender and let's get started!
Fresh Pecan Pesto
Time: 20 minutes Servings: 1 cup
Items you'll need:
food processor or blender
2 cups fresh Basil, packed
1/3 cup Pecans
3 - 4 cloves of Garlic, minced
1/3 cup Parmesan Cheese, grated
1/3 cup Olive Oil
1 tsp. salt
Pinch of Pepper
1 tsp. lemon juice
Place basil and pecans into the bowl of your food processor or blender and pulse 5 - 7 times, just enough to break up the basil and pecans and make into finer pieces
Next, add the garlic and parmesan cheese and pulse until fully incorporated, 4 - 5 times
With the food processor or blender running on low speed, slowly drizzle in the oil and blend until pesto is smooth in consistency, you may need to scrape down the sides of the bowl several times during this process
Add in salt, pepper, and lemon juice and blend for 20 - 30 seconds, just to mix all the seasonings in well
Serve immediately or store in an airtight container for up to one week
Tips & Tricks
If you don't have enough basil for two full cups, you can substitute baby spinach for up to one cup of basil.
The lemon juice is not necessary to add to the recipe, however I really like how the brightness and acidity of the lemon enhances all the fresh flavors of the pesto.
Pecan Pesto can be stored in the refrigerator in an airtight container for up to one week.
This pesto is delicious on pasta as a light dinner option but also is an amazing marinade for veggies and different proteins. It's also delicious drizzled on top of homemade pizza or used as a base.