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!
- 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)
1/2 Cup of pecans, toasted
1/2 Cup Everling Coastal Farm Pecan Oil
2 Tablespoons freshly grated Pecorino Romano Or Parmesan cheese
Put garlic in bowl of food processor and pulse into small pieces.
- Add basil and pecans to the processor. With (or machine running, slowly add Pecan Oil and puree until smooth.
- Transfer pesto to a bowl and stir in grated cheese. Season to taste and enjoy!!!
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