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