Ingredients
- 1 cup basil leaves
- 1 tablespoon chopped pecans
- 1 clove garlic
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 2 tablespoons olive oil
Directions
- Combine basil, pecans and garlic in the bowl of a food processor or blender.
- Add salt and pepper. Pulse until coarsely ground.
- While the processor is running, pour in the olive oil until it’s emulsified, or evenly incorporated.
- Freeze in ice cube trays (2 tablespoons) up to 6 months or store in the refrigerator for up to one month.
photo by Teresa Day
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