Pecan Pesto

I am always looking for ways to use pesto in everything. It is so good. I do not always have pine nuts on hand, so I often opt for pecans because I always have some stashed away in my freezer. I use pecans for a lot of different recipes, or I add them to yogurt bowls or smoothies. They are just so versatile. This is another way that I love using them.

This recipe for pecan pesto is so easy and flavorful that you will love it. You can use it the same way you would use regular pesto. So let me share with you how I make this delicious pesto.

INGREDIENTS:

3 C. Fresh Basil
1 C. Pecans ( plain or toasted and unsalted)
4 Cloves of Garlic – Peeled and whole
1/2 Cup Parmesan ( grated or chunks)
3/4 C. Olive Oil
Salt and Pepper – to taste

DIRECTIONS:

1. To a blender cup, blender, or food processor, add all of the ingredients. Blend all of the ingredients until smooth. You can pulse the mixture if you want it a bit more “chunky” or “textured”. Check for seasoning and adjust to taste.
2. Pour the mixture into a serving bowl.

• To store this in the fridge: Add the pesto to a glass jar and carefully pour a light layer of olive oil on top to just cover the top of the pesto. Attach the lid and store in the fridge for up to 2 weeks.
• To store in the freezer. Same step as above, but use a freezer-safe container so the container does not burst in the freezer. Leave a 2 1/2 inch head space to allow for expansion in the freezer. I love using a plastic container with a tight-fitting lid, sort of like the ones you get from take-out. Be sure to label it so you don’t forget what it is. I am so bad at doing this.
• You can use this pesto as you would regular pesto. I love adding about 1/4 cup to some diced potatoes and baking them in the oven. They are so good and a great weeknight side dish. I also love adding a bit to some Greek yogurt for a high-protein dip with some veggies.