Basil and Pecan Pesto

I was craving a light and savory pesto one summer night, but didn't want to run to the store for the only missing ingredient: pine nuts. This recipe is a combination of different pesto recipes. The lime juice livens this pesto up in an interesting way. I like to use this pesto for pasta, but it easily takes the place of any classic pesto. I also use it for a topping on eggplant sandwiches, a spread for wraps, or a dip for pizza or veggies.

• Ready In: 5 mins
• Yields: 1 1/2 cups

Ingredients

• 1 1⁄2 cups basil leaves, packed
• 1⁄2 cup pecans
• 3  garlic cloves
• 1  tablespoon lime juice
• 2⁄3 cup olive oil
• 1⁄2 teaspoon salt
• 1  tablespoon white pepper
• 1⁄4 cup parmesan cheese

Directions

1. Combine all ingredients in a blender or using an immersion blender.
2. If you would like a thinner sauce, add extra olive oil or water.
3. Serve and enjoy.
4. Can be stored in the refrigerator for up to one week or frozen for 3 months.