Recipe from Southern Living

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  • 1 1/2 cups firmly packed fresh basil leaves
  • 1/2 cup pecan pieces, toasted
  • 1/2 cup olive oil
  • 3 garlic cloves
  • 3 tablespoons lemon juice
  • 1/2 teaspoon salt


  1. Process all ingredients in a food processor until smooth. Refrigerate leftover Pesto up to 5 days, or freeze up to 3 months.
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