2 c. Packed fresh basil leaves, washed well and spun dry
2/3 c. Extra virgin olive oil
1/2 c. Pecans, toasted golden and cooled
1/3 c. Freshly grated Parmesan
2 lrg Garlic cloves, minced and mashed to a paste with 1/2 tsp. salt
Direcciones
In a food processor blend together all ingredients with salt and pepper to taste till smooth.(Pesto keeps, surface covered with plastic wrap, chilled, 1 week.)