pecan basil pesto

covered with oil, basil pesto will keep for a few weeks in the fridge… and until next springtime in the freezer

I fell in love with Kurt’s recipe in the early days of our store. It’s easy to make and is dairy-free, too. 

 Kurt said, “Once Adam asked the Gaia Herb rep what the best herb for general health was. The rep said basil and explained to us that it was the best overall tonic for the body. Pecans in this recipe add healthy fatty acids to the mix, and of course there are all those benefits that come from fresh garlic. This recipe can be called “raw” if you choose a raw olive oil like Bariani olive oil. Could this be the healthiest recipe ever at Debra’s Natural Gourmet?”

 ½ cup raw pecans

2 cloves garlic

4 oz basil leaves removed from stems (about 2 Applefield Farms bunches)

2/3 cup olive oil

½ tsp sea salt, Celtic is best (fine grade)

pinch of cayenne, optional

 “Start with the pecans and garlic. Use a food processor or blender to chop fine. Then add the basil. Process with on/off pulses. Then add the oil and then other stuff. Different oils can be used too. Try a bit of Austrian pumpkinseed oil in there for a unique taste. And Celtic sea salt really is the way to go.

 “Pesto can be used as topping or a dip for all kinds of stuff. The possibilities are endless: pasta, crackers/bread, appetizers, tomatoes, celery and other veggies, sandwiches, eggs, fish…and even bacon. It can be made in big batches and frozen for later use. Giant quantities can be made in a 5 gallon pail with a (clean) weed wacker. Be sure to divide into small portions before freezing.”

Debra here: I have often made Kurt’s pesto with hemp seeds, too, and then just spread it on ready-made polenta (which we sell), pop polenta with pesto into a 350 degree oven, heat for 10 minutes, and serve as an appetizer or side dish.