BASIL PECAN PESTO

My lovely cousin Carol sent me home from her house in Tampa with the most delicious pesto. We made it last as long as possible, and then I decided to make my own version of hers. I think I did a passable job! It is different, but still delicious! We love it on pizza with mushrooms and onions or pasta! I added a little lemon juice to keep the color bright. I also have been told that parsley does the same thing, so I added some of that too.

• Ready In: 10 mins
• Serves: 4
• Yields: 2 cups

Ingredients

• 2  cups basil leaves
• 1⁄2 cup parsley
• 1⁄2 cup pecans, toasted
• 3 -4  garlic cloves
• 1⁄2 cup olive oil
• 1⁄2 teaspoon salt
• 1⁄2 cup parmesan cheese
• 1  teaspoon lemon juice

Directions

1. Toast pecans and pulse in food processor.
2. Add basil, parsley, parmesan cheese and garlic cloves. Pulse again.
3. Add olive oil, salt and lemon juice.
4. Pulse again until fairly smooth. Taste for seasonings. DONE.
5. If you are using for a pasta sauce, add some of the pasta water to thin it down.
6. If you are using on pizza, bake pizza first and then drizzle pesto over while hot.