Recipe from

Southern Living


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


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

May 2000
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