I just made the absolute best pesto that I have ever made in my
entire life. My basil plants were starting to look a bit threatening, so I
figured it was time for a harvest, and what better thing to do with fresh basil
than to make fresh pesto? I’m not a fan of pine nuts, considering them a bit
bland, so have never used them in pesto, I generally opt for walnuts. But, this
season Melissa’s Produce introduced both Red and Green Hatch Chile Pecans (as
well as almonds), so I used them. This stuff is heaven on earth! Who needs
pasta? With this delicious pesto, all you need is a spoon.
2 large cloves garlic*
½ cup Melissa’s Green Hatch Chile Pecans
½ cup freshly grated Parmesan cheese
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
3 cups fresh basil
Scant ½ cup extra virgin olive oil
Place garlic, pecans, Parmesan, salt, and pepper into the work bowl of a food processor and pulse until it looks like course meal. Add basil, and pulse once or twice. Then, with motor running, slowly pour olive oil in through the work tube until everything is well blended and creamy. Store in an airtight container (drizzling the top with a little extra olive oil will keep it from turning dark). Best when used within two days. It freezes beautifully.
* Use more if you like things extra garlicky.
This post contains affiliate links.
