Rosemary Pecan Pesto

Rosemary is my favorite herb! 🙂 But if you prefer cilantro, try Texas Pesto instead.


2 cups fresh basil leaves, tightly packed
1/3 cup fresh rosemary leaves, tightly packed
2 Tbsp minced garlic
1/2 cup chopped pecans (more if you use large pieces instead)
1/4 – 1/2 cup olive oil
1/4 tsp salt, or to taste
1/4 tsp black pepper
1 tsp dried thyme (or just add some of that fresh, too! Hah.)
1/4 tsp cayenne pepper, optional

Combine all ingredients in a food processor, and pulse until pasty. (Start with 1/4 cup olive oil, and add more if it feels too thick.)

Boom! Done!

Serve on bread, mixed into scrambled eggs, with rice, on chicken skewers, or anywhere savory herbs are welcome.


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