How to Make Homemade Pesto (without pine nuts)

Step 1

Remove any large stems (small stems are okay) from the basil, and add it to the bowl of your food processor or blender.

Step 2

Add the garlic, pecans, parmesan cheese if using, salt, pepper, and 1/4 cup of olive oil.

Step 3

Blend until the mixture starts to come together, scraping down the sides often.

Step 4

Add additional oil a little at a time until the mixture comes together, scraping down the sides often, until it becomes well-mixed but not too oily. You are after a paste or sauce texture that is a little on the thick side.

Step 5

Give it a taste, and add additional salt and pepper to taste.

Step 6

Store in an airtight container in the fridge for up to 10 days or in the freezer for much longer.

Step 7

Serve over hot pasta, toss grilled or roasted veggies with it, make a pesto sandwich with it, and it's also great on chicken and fish.