Basil And Pecan Pesto - cooking recipe

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

Preparation

Combine all ingredients in a blender or using an immersion blender.
If you would like a thinner sauce, add extra olive oil or water.
Serve and enjoy.
Can be stored in the refrigerator for up to one week or frozen for 3 months.