Ingredients for Toasted Pecan Pesto
- 1 cup pecan halves
- Fresh Basil Leaves
- 1/2 cup grated Parmesan cheese
- 1/4 cup extra virgin olive oil, plus more as needed
- Garlic Cloves
- Salt to taste
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How to Make Toasted Pecan Pesto
- Preheat oven to 350°F (175°C).
- Spread 1 cup pecan halves in a single layer on a shallow baking sheet. Bake for 8-10 minutes, or until fragrant and lightly toasted. Watch carefully to prevent burning.
- Let the pecans cool completely for about 20 minutes.
- While pecans cool, prepare the remaining ingredients.
- In a food processor, combine the cooled pecans, 2 cups packed fresh basil leaves, 1/2 cup grated Parmesan cheese, 1/4 cup extra virgin olive oil, 2 cloves garlic, and a pinch of salt and freshly ground black pepper.
- Process until smooth, scraping down the sides as needed. Add more olive oil, 1 tablespoon at a time, if needed to reach desired consistency.
- Taste and adjust seasonings as needed. Serve immediately or store in an airtight container in the refrigerator for up to 3 days.
Nutrition Information (Approximate per serving)
Sodium
44 g
Sugar
11g
Fat
134g
Carbs
5g
