Pesto’s roots are Italian, but this pesto recipe is a new twist on a classic. Our pesto recipe provides its flavor and texture as a nod first to the South replacing traditional pine nuts and olive oil with pecans and ECF Extra Virgin Pecan Oil and then by adding both Thai and Opal basils to the mix- a nod to the wider world. Try it and you will love it!
Pesto’s roots are Italian, but this pesto recipe is a new twist on a classic. Our pesto recipe provides its flavor and texture as a nod first to the South replacing traditional pine nuts and olive oil with pecans and ECF Extra Virgin Pecan Oil and then by adding both Thai and Opal basils to the mix- a nod to the wider world. Try it and you will love it!Pesto’s roots are Italian, but this pesto recipe is a new twist on a classic. Our pesto recipe provides its flavor and texture as a nod first to the South replacing traditional pine nuts and olive oil with pecans and ECF Extra Virgin Pecan Oil and then by adding both Thai and Opal basils to the mix- a nod to the wider world. Try it and you will love it!
Pesto’s roots are Italian, but this pesto recipe is a new twist on a classic. Our pesto recipe provides its flavor and texture as a nod first to the South replacing traditional pine nuts and olive oil with pecans and ECF Extra Virgin Pecan Oil and then by adding both Thai and Opal basils to the mix- a nod to the wider world. Try it and you will love it!
Author:
Everling Coastal Farm Kitchen
Ingredients
1 small garlic clove
1 Cup fresh basil leaves
1 Cup fresh Thai basil leaves
1 Cup fresh Opal basil leaves (substitute more basil leaves)
