PESTO

INGREDIENTS:

• ½ cup pecans, toasted (or other nuts)

• ½ cup parmesan cheese, grated or chopped and packed

• Juice of 2 to 3 lemons (adjust at the end with more as needed)

• 2 cups basil, roughly chopped (garlic scapes, green garlic, arugula or other green can be used instead)

• ½-1 cup olive oil (pour from the bottle as needed while blending)

• Salt to taste

DIRECTIONS:

Lightly toast the pecans in a dry pan over medium heat; just until they become aromatic, which should take about three or four minutes. Remove from the pan and cool.

Measure out your other ingredients. Add the toasted nuts, parmesan, half of the lemon juice and a big pinch of salt, then blend until smooth.

Add in the basil (or other green) and blend until mostly smooth. Then slowly add in the olive oil in a thin stream as the pesto is blending.

Once it is slightly more fluid than creamy peanut butter, stop blending and adjust with salt and more lemon juice as needed.

Serve and enjoy or store until you are ready to use.