Basil Pecan Pesto Recipe

• 2 c. Packed fresh basil leaves, washed well and spun dry
• 2/3 c. Extra virgin olive oil
• 1/2 c. Pecans, toasted golden and cooled
• 1/3 c. Freshly grated Parmesan
• 2 lrg Garlic cloves, minced and mashed to a paste with 1/2 tsp. salt

1. In a food processor blend together all ingredients with salt and pepper to taste till smooth.
2. (Pesto keeps, surface covered with plastic wrap, chilled, 1 week.)
3. Makes about 1 1/4 c..

basil, extra virgin olive oil, pecans, freshly grated parmesan, garlic

Taken from cookeatshare.com/recipes/basil-pecan-pesto-80196 (may not work)