METHOD
2 c Packed fresh basil leaves; washed well and spun dry spun dry 2/3 c Olive oil 1/2 c Pecans; toasted golden brown and cooled 1/3 c Freshly grated Parmesan 2 lg Garlic cloves; chopped and mashed to a paste with 1/2 teaspoon salt In a food processor blend together all ingredients with salt and pepper to taste until smooth. (Pesto keeps, surface covered with plastic wrap, chilled, 1 week. ) Makes about 1 1/4 cups.