When summertime delivers a bumper crop of basil, pair them with Louisiana pecans from Bergeron Pecans for a delicious take on the Italian favorite. We doubled down on the herby flavor with our Basil Extra Virgin Olive Oil and added a sprinkling of Fleur de Sel. Dollop this pesto on Caprese salads. It’s wonderful as a sandwich spread. We love folding it into hot pasta. It’s like a spoonful of summertime.
Time: 10 min
Makes about 1 cupRating
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Loading...| 1/3 cup lightly toasted Bergeron Pecans halves | |
| 2 cups lightly packed basil leaves | |
| 1/2 cup lightly packed parsley leaves | |
| 1 tsp chopped garlic | |
| 1 tsp lemon zest | |
| 1/2 tsp Fleur de Sel, plus more to taste | |
| 1/3 cup grated Parmesan cheese | |
| 1/2-3/4 cup Basil Extra Virgin Olive Oil | |
| Fresh lemon juice, optional |
| 1. | Place pecans in a food processor and process until ground, but not too fine. |
| 2. | Add in the basil and parsley leaves. Process until they're broken down and combined with the pecans, stopping the machine to scrape down the sides and push down leaves. You want everything broken down and combined but not too fine. |
| 3. | Add in the garlic, lemon zest, Fleur de Sel and parmesan. Process until just combined. |
| 4. | With the machine running, drizzle 1/2 cup olive oil through the tube and process until smooth. For a more drizzle-able sauce, use the entire 3/4 cup. |
| 5. | Taste and adjust with salt. You can also add lemon juice if desired. |
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