Texas Basil Pesto
A Central Texas version of classic basil pesto made with fresh basil leaves, pecans, garlic, Parmesan cheese, olive oil, and salt and pepper.
- 4 cups Basil fresh leaves, stripped from stem, packed
- 1 cup Parmesan cheese grated
- 1 cup Olive oil extra virgin, organic if possible
- 1 cup Pecans chopped
- 2 Tbsp garlic fresh, minced
- 1/2 tsp salt Celtic or Tibetan, to taste
- 1/4 tsp pepper freshly ground, to taste
Pulse the basil, pecans, and half the olive oil in a food processor: Place the basil leaves, pecans, and 1/2 cup olive oil into the bowl of your food processor and pulse several times. Should be finely chopped. Add garlic and cheese: Add the minced garlic and Parmesan cheese to the basil mixture, and pulse several more times. Scrape the mixture down from the sides with a rubber spatula.
Stream in the olive oil: While the food processor is running, slowly add in the olive oil in a small steady stream. This helps it to emulsify, and keeps it from separating. Stop the food processor occasionally to scrape the pesto back down into the processor bowl.
Stir in salt and pepper: Add more to taste, if desired
Jar it up: Spoon pesto into jars and add a small layer of olive oil on top, to avoid oxidation and discoloring. Leave at least a half inch space at the top of the jar if you plan to freeze your pesto.