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Pesto

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Ingredients
  

  • 1/2 cup pecans, toasted (or other nuts)
  • 1/2 cup parmesan cheese, grated or chopped and packed
  • Juice of 2 to 3 lemons (adjust at the end with more as needed)
  • 2 cups basil, roughly chopped (garlic scapes, green garlic, arugula or other green can be used instead)
  • 1/2-1 cup olive oil (pour from the bottle as needed while blending)
  • Salt to taste

Instructions
 

  • Lightly toast the pecans in a dry pan over medium heat; just until they become aromatic, which should take about three or four minutes. Remove from the pan and cool.
  • Measure out your other ingredients. Add the toasted nuts, parmesan, half of the lemon juice and a big pinch of salt, then blend until smooth.
  • Add in the basil (or other green) and blend until mostly smooth. Then slowly add in the olive oil in a thin stream as the pesto is blending.
  • Once it is slightly more fluid than creamy peanut butter, stop blending and adjust with salt and more lemon juice as needed.
  • Serve and enjoy or store until you are ready to use.