Ingredients
Units
Scale
- 1/2 cup pecans
- 2 cups fresh basil leaves, packed
- 1/2 cup freshly grated Parmesan-Reggiano cheese (about 2 ounces)
- 1 Tbsp fresh lemon juice
- 3 large garlic cloves
- 1/4 tsp salt
- 1/8 tsp fresh ground black pepper
- 1/2 cup extra virgin olive oil
Instructions
- Preheat the oven to 350 F. Spread the pecans in a single layer on a baking sheet and bake until fragrant, 7-9 minutes. Do not burn! Remove from heat and let cool slightly before continuing.
- Combine all ingredients, except for the olive oil, in the food processor. Pulse to chop very finely, then let the processor run as you pour in the olive oil.
- Add more oil, salt, and pepper, as needed.
- Store in the refrigerator in an airtight container, or freeze for later use.