Reviewed on October 01, 2011

This is extremely easy, and much cheaper than usual thanks to the pecans. I didn’t use quite as much olive oil in mine, but you might like it as is. I tend to like my pesto a little chunkier than this recipe calls for. Sometimes I just crush the pine nuts or other nuts I’m using with a pestle and add it to the slightly blended basil and garlic. Then I add some roughly shredded cheese for an interesting, sort of rustic texture.