Basil Pecan Pesto

Today is National Pecan Day! If you have basil growing in your garden, today is a good day to celebrate both local Louisiana pecans and your fresh basil.

Burn provecho!


imageFresh basil, pecorion pepato, toasted pecans, garlic, and lots of olive oil – the makings of a pesto.


Pesto alla Genovese…so green, so savory, such a sign of summer.  Aside from fresh grown tomatoes and watermelons,  nothing says summer more to me more than the pesto.

Basil has a short growing season.  As far south as we are, my basil usually bolts sometime in July.  Did you know that it’s nearly impossible to find baby basil plants to replant at this time?  This year one plant has started to put out flower stalks, and the other one has not.  But, given the time of year, it’s time to harvest it.

Essentially, I made a large batch here, because I wanted to share some with my sister. This recipe is from a book I’ve had for a very long time, Cooking with Herbs, by Emelie Tolley and Chris Mead…

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