Basil Pecan Pesto

Condiments and Sauces

Recipe courtesy of Inglewood Farms

Makes about 2 cups

  • 2 cups packed fresh basil leaves, washed and dried
  • 2 to 4 garlic cloves, peeled
  • 1/2 teaspoon sea salt
  • 1/2 cup toasted pecans
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup extra-virgin olive oil

Basil Pecan Pesto

Basil Pecan Pesto

Click image to enlarge


Pulse basil leaves in food processor. Add garlic, salt, pecans, and cheese and blend well. Drizzle olive oil while blending to form a thick paste.

Pesto will keep several days, well-sealed, in refrigerator, or it may be frozen.

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