Pecan Pesto

• 1 small clove garlic
• 1 cup fresh basil leaves
• 1 cup fresh Thai basil leaves
• 1 cup fresh opal basil leaves (or substitute more basil)
• 1/2 cup pecans, toasted
• 1/2 cup extra-virgin olive oil
• 2 tablespoons freshly grated pecorino Romano or Parmesan
• Salt

1. Put garlic in the bowl of a food processor and pulse to break it into smaller pieces.
2. Add basil and pecans to the processor.
3. With the machine running, slowly add the olive oil and puree until mixture is mostly smooth.
4. Transfer pesto to a bowl and stir in grated cheese.
5. Season to taste with salt.

clove garlic, fresh basil, fresh thai basil leaves, fresh opal basil, pecans, extravirgin olive oil, freshly grated pecorino, salt

Taken from cooking.nytimes.com/recipes/1017537 (may not work)