American•quick
Easy Homemade Southern Basil Pesto
This Easy Homemade Southern Basil Pesto recipe takes the traditional basil pesto recipe, which originated in the 16th century in Genoa, Italy, and updates it with a Southern twist; pecans instead of pine nuts.
- Prep time
- 10 min
- Cook time
- 7 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 cups packed basil leaves
- pinch of kosher salt
- 1 tsp fresh lemon juice
- 1/4 cup toasted pecans (or toasted pine nuts)
- 2 large garlic cloves (chopped)
- 1/2 cup Parmesan cheese (grated)
- 1/2 cup olive oil
Instructions
- 1
Rinse and drain the basil leaves. Discard any woody stems.
- 2
Add the basil leaves, salt, lemon juice, toasted pecans or pine nuts, garlic, and parmesan cheese to a food processor fitted with a steel blade. Pulse until everything is finely chopped up.
- 3
With the food processor running, slowly add the olive oil until the mixture makes a loose paste.
- 4
Store tightly covered in the refrigerator for up to three days, or store in the freezer for 2-3 months.