Toasted Pecan Pesto = The Best Pesto Ever.

October 5, 2010

A few days ago, my back patio was overflowing with basil. I took care of most of that. Using tons of it and three bags of pecans collected from the yard last year, I made pesto for the winter. For real. It was super easy. Here you go.

Toasted Pecan Pesto

1/2 cup chopped pecans

2 cups loosely packed fresh basil leaves

1/2 cup shredded Parmesan cheese

1/2 cup olive oil

3 garlic cloves

1/8 tsp salt

Set oven to 350 and bake the pecans about 10 minutes until toasted. Let cool. Chop them in the food processor. Add the remaining ingredients into the food processor. Chop. Done. I made 5 batches of this and froze most of it for the future. My basil is like Walt Disney.

The easiest way to freeze it is in ice trays. Then you can just pop out a cube or two when you want to add pesto to salad or pasta or whatever. You are a genius.

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  • Reply Jenny, Bloggess October 5, 2010 at 12:33 pm

    “My basil is like Walt Disney.”

    And this is why I love you.

  • Reply Go-To Recipe #6: Enchiladas. (Adapted for the After-Thanksgiving Turkey Leftover Crowd) | Blog con Queso November 29, 2010 at 2:40 pm

    […] Saute Tex-Mex spice in oil, approximately 2 minutes. Add chili powder and stir for 1 minute. Add chicken broth, tomato sauce and peanut butter (Yes!). Bring to a simmer. Mix cornstarch and water in a small bowl, then drizzle this mixture into the sauce . Cook for 5-10 minutes on low heat, stirring occasionally.  This makes a quart of sauce.  I freeze what I don’t use (I recommend the ice cube trick here too). […]

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