Who says pesto has to be made with only pine nuts? And, does it really have to include cheese?
Team those little seeds (yes, pine nuts are seeds) with an omega-3 packed nut, whirl with a few other players and presto! You, my friend, have Pecan Pesto!
- 8 oz raw pecans
- 2TBS pine nuts
- 2-3 oz fresh basil
- Juice of 1/2 lemon
- Olive oil
- Sea salt to taste
Add the pecans, pine nuts, basil and lemon juice in a food processor, slowly drizzle in the olive oil and stop a few times to scrape down the sides. Once a desired consistency achieved add a scant of salt and pulse a few times. Chill for at least 30 minutes.
Once the ingredients are well mixed and if you'd like to thin it out a bit, you can continue to add in more olive oil or water.
Top on pizza crust, use in pasta or whatever you’d like.