Rosemary Basil Pecan Pesto
Say farewell to store-bought pesto! This easy and affordable Rosemary Basil Pecan Pesto takes minutes to make and adds a burst of color and flavor to pastas, sandwiches, pizzas, and more!
Servings: 1 cup
Ingredients
- 1 1/2 cups fresh basil loosely packed
- 1/3 cup fresh rosemary
- 1/3 cup pecans
- 2 cloves garlic
- 1/4 cup Parmesan cheese freshly shredded
- 1/4-1/3 cup olive oil extra virgin
- 1 medium lemon juiced
- 1/4 tsp salt
- black pepper to taste
Instructions
- Place garlic in the bowl of food processor and pulse for a few seconds until minced.
- Add in basil and rosemary and pulse until finely chopped, stopping to scrape down the sides of the bowl as needed.
- Add pecans, Parmesan cheese, lemon juice, salt, and black pepper. With the food processor running, begin drizzling in olive oil, pausing to scrape down the sides of the bowl as needed. Continue adding olive oil, one tablespoon at a time, until desired consistency is achieved (the more oil you add, the thinner the consistency will be).
- Leftover pesto can be stored in the refrigerator, covered, for up to 1 week. To freeze remaining pesto, follow instructions listed in the post above.