Made a basil pecan pesto tonight with basil from my and my neighbor’s garden and pecans sent from my dad in Georgia. Talk about awesome!
We topped the pizza with mushrooms, onion, baby sunflower greens and plenty of cheese 🙂
To make pesto use about one cup of basil leaves, a quarter cup of pecans, walnuts, pine nuts or pistachios, a quarter cup of parmesan cheese and two cloves of garlic. Pulse in the food processor for a few minutes. Hit the “purée” button and stream in olive oil until you have a nice smooth consistency. It’s great to experiment with different herbs and nuts too. Go wild!