 |
Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 15 |
|
I was craving a light and savory pesto one summer night, but didn't want to run to the store for the only missing ingredient: pine nuts. This recipe is a combination of different pesto recipes. The lime juice livens this pesto up in an interesting way. I like to use this pesto for pasta, but it easily takes the place of any classic pesto. I also use it for a topping on eggplant sandwiches, a spread for wraps, or a dip for pizza or veggies. Ingredients:
1 1/2 cups basil leaves, packed |
1/2 cup pecans |
3 garlic cloves |
1 tablespoon lime juice |
2/3 cup olive oil |
1/2 teaspoon salt |
1 tablespoon white pepper |
1/4 cup parmesan cheese |
Directions:
1. Combine all ingredients in a blender or using an immersion blender.
2. If you would like a thinner sauce, add extra olive oil or water.
3. Serve and enjoy.
4. Can be stored in the refrigerator for up to one week or frozen for 3 months.
|
|