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Toasted Pecan Pesto

Toasted Pecan Pesto

To preserve the vibrant green color, pour a thin layer of olive oil directly over the top of the pesto before covering and storing it in the refrigerator.

 

This recipe goes with Buttermilk-and-Honey Chicken Kabobs

Southern Living JUNE 2013

  • Yield: Makes 1 1/4 cups
  • Hands-on:15 Minutes
  • Total:1 Hour, 15 Minutes

Ingredients

  • 2 1/2 cups loosely packed fresh basil leaves
  • 2/3 cup olive oil
  • 1/2 cup chopped toasted pecans
  • 1/2 cup loosely packed fresh mint leaves
  • 2 garlic cloves, sliced
  • 1 tablespoon fresh lemon juice
  • 3/4 teaspoon salt
  • 1/4 teaspoon dried crushed red pepper

Preparation

Process all ingredients in a food processor until smooth, stopping to scrape down sides as needed. Cover and chill 1 to 8 hours before serving.

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Toasted Pecan Pesto recipe

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