Blanch the basil: Bring a small pot of water to a boil. Prepare a medium bowl with ice water. Add the basil to the boiling water for just 10 seconds. Use a slotted spoon to transfer the basil to the ice water.
In a blender or food processor, pulse together the pecans, Parmesan, and garlic until mostly broken down.
Add the basil, lemon juice, and salt. With the blender on medium speed, slowly drizzle in the olive oil.
Scrape down the sides of the blender as needed. Taste for salt, garlic, and lemon juice. Enjoy!
Notes
Pecans: Choose raw, unsalted pecans. An equal amount of walnuts also works. Simply omit the pecans to make this recipe nut-free.
Parmesan: A wedge of roughly chopped Parmesan works best. Vegan parmesan works well to make this recipe dairy-free.
This recipe makes about 1 cup (8 ounces) of pesto. Keep leftovers refrigerated in the fridge for up to 1 week, or freeze for up to 3 months. Let thaw overnight in the fridge when ready to use.