Some form of pesto, which translates to paste according to America’s Test Kitchen folks, has been enjoyed in Genoa, Italy since the Roman era. Because basil originated in India therefore wasn’t introduced to Europe until the 19th Century, marjoram, parsley and walnuts were part of the earliest versions.

I’m a seasonal cook, so I make pesto based upon what I find at the market. Chimichurri sauce happens to be a close New World cousin. Mississippi meets Italy with my Pecan Pesto, hope it’s tasty – ciao y’all!

4 Cups Fresh Organic Basil (after tasting I found out I was sold Lemon Basil. Arugula works well too.)

3 Large Cloves of Organic Garlic

1 Handful Organic Pecans

1/4 Cup Parmesan-Reggiano Cheese

Olive Oil

Salt (I use Real Salt)

Add the first 4 ingredients directly into a food processor. Pulse mixture while drizzling  olive oil. Retain water after boiling pasta and add approximately a T to loosen mixture. Salt to taste. You can also use pesto as pizza sauce, a sandwich spread or on meat. The remainder will last in the refrigerator about 1 week.

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