Here’s my recipe for pesto!
2 cups of fresh basil leaves, packed
1/3 cup pecans, toasted at 350 for about 5 minutes
2 cloves of garlic
3 Tablespoons olive oil
1/4 cup parmesan cheese, grated
Blend all ingredients except parmesan together in blender for a few minutes. Add cheese and blend an additional minute.
Use with pasta, sandwiches, marinades, you name it! You can also freeze for later use.
