Basil and Pecan Pesto


  • 1 cup basil leaves
  • 1 tablespoon chopped pecans
  • 1 clove garlic
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 2 tablespoons olive oil


  1. Combine basil, pecans and garlic in the bowl of a food processor or blender.
  2. Add salt and pepper. Pulse until coarsely ground.
  3. While the processor is running, pour in the olive oil until it’s emulsified, or evenly incorporated.
  4. 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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