PECAN AND BASIL PESTO

Pecan and Basil Pesto image

Provided by Heidi Hoerman

Categories Spreads

Time 20m

Number Of Ingredients 7

2 c fresh basil leaves, removed from the stems and washed
6 clove garlic, peeled
1/2 to 3/4 c olive oil, extra virgin
juice of 1 lemon
1 tsp coarse salt
1/2 tsp freshly ground pepper
1/2 c pecan halves or pieces

Steps:

1. Place basil, garlic, 1/2 cup oil, lemon juice, salt and pepper in a blender or food processor and blend until somewhat smooth. Force down the leaves and add more olive oil as needed to enable creation of a sauce about the consistency of a good, thick ketchup.
2. Add the pecans and blend briefly, leaving small bits of pecans visible.
3. Refrigerate or freeze. In its raw state, the pesto is quite harsh tasting. Add it to a dish a few minutes before you are done cooking.
4. SERVING SUGGESTION: Boil pasta in salted water until al dente. Heat 2 tablespoons olive oil in a large skillet and saute sliced summer squash or zucchini until turning translucent but still firm. Add the pesto and pasta to the squash and saute about 2 minutes until the pesto is cooked a bit. Serve with freshly grated hard cheese (parmesan, romano, etc.) on top.