There’s nothing quite like the taste of homemade pesto made with basil picked fresh from the garden. This basil pecan pesto is a down-to-earth twist on the classic, swapping pine nuts for pecans. Pecans add a buttery richness and a hint of sweetness that makes the sauce feel both hearty and comforting.
One of the best parts of making pesto at home is experimenting with the basil you grow. You can use sweet basil for that familiar flavor, purple basil for a gorgeous deep color, or lemon basil for a bright, citrusy kick. No matter the variety, this pesto is a wonderful way to preserve the flavor of your harvest and enjoy a taste of summer throughout the year.
Spread it on fresh bread, use it on pasta, stir it into soups, or spoon it over roasted vegetables and grilled meats.
Lightly toast pecans in a dry skillet over medium heat or in the oven on a baking sheet for 3-4 minutes. Let cool.
Add all ingredients to a food processor or blender.
Pulse until the mixture becomes smooth to your desired consistency. Scape down the sides as needed.
Taste, then add lemon juice (if using), salt, and black pepper. Blend again until smooth. Adjust consistency with more olive oil if desired.
Pesto can be frozen with or without cheese. If you prefer, leave out the Parmesan and stir it in after thawing.
To thaw, place pesto cubes in the refrigerator overnight or stir directly into hot dishes.
