10-Minute Pesto without Pine Nuts
Ingredients
-
2
cups
fresh basil
-
2
cloves
garlic, minced
-
½
cup
extra virgin olive oil
-
½
cup
pecans, toasted and cooled
-
2
ounces
Parmesan cheese, shredded
-
2
tablespoons
fresh lemon juice
-
to taste
salt
-
to taste
pepper
Instructions
- Preheat the oven to 350°F and toast the pecans on a baking sheet for about 5 minutes until lightly browned.
- In a food processor or blender, combine the toasted pecans, basil, garlic, olive oil, Parmesan cheese, and lemon juice.
- Pulse until smooth, adding water to reach the desired consistency.
- Season with salt and pepper to taste.
- Store in an airtight container in the refrigerator for up to one week.
Nutrition Facts (estimated)
Servings
8
Calories
193
Total fat
20g
Total carbohydrates
2g
Total protein
3g
Sodium
114mg
Cholesterol
5mg
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