made without pine-nuts
Fresh lemon juice, extra virgin olive oil, salt, garlic, pecans, basil
Blanching basil preserves it's vibrant green color. This step is optional but recommended.
Boil basil for just 5-10 seconds, then transfer to a bowl filled with ice water.
Add the pecans, parmesan, and garlic to a blender. Pulse until just broken down.
Add basil and lemon juice to the blender.
With the blender running, slowly pour in the olive oil.
Scrape down the sides of the blender as needed.
Keep homemade pesto refrigerated for up to a week or freeze for up to 3 months.
see the recipe