Ingredients

• 2 cups packed fresh basil leaves, washed well and spun dry
• 2/3 cup olive oil
• 1/2 cup pecans, toasted golden brown and cooled
• 1/3 cup freshly grated Parmesan
• 2 large garlic cloves, chopped and mashed to a paste with 1/2 teaspoon salt

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Instructions

1. In a food processor blend together all ingredients with salt and pepper to taste until smooth.(Pesto keeps, surface covered with plastic wrap, chilled, 1 week.)