Photo: Jennifer Davick; Styling: Marian Cooper Cairns
Pecan Pesto is nutty, earthy and, best of all, super simple to make.
4 cups loosely packed fresh basil leaves
1 cup (4 oz.) freshly shredded Parmesan cheese
1 cup toasted pecans
1 cup olive oil
4 garlic cloves
2 tablespoons lemon juice
1/2 teaspoon salt
1/2 teaspoon pepper
Process all ingredients in a food processor until smooth.