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Pecan Pesto

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

How to Make It

  1. Process all ingredients in a food processor until smooth.