Ellen Sue Spicer
- 1/2 cup soaked pecans
- 2 1/2 cup packed basil & parsley leaves (approx. 2 parts basil to one part parsley, which ten to be a little bitter, so less is better)
- 1-2 minced garlic cloves
- 3/4 cup olive oil or walnut oil
1. Soak pecans in a small bowl using pure water while gathering the other items. This will make blending the nuts easier.
2. Place olive oil in the bottom of the blender; add parsley & basil and buzz.
3. Next, add garlic & drained pecans. If using sea salt, add. Blend thoroughly. Refrigerate. Overnight the pesto may thicken, so feel free to add a little more oil or even water.
*Variations: Pesto can be used over veggies, potatoes, and also used as a dip or dressing
Ellen Sue is a freelance writer/editor with four vegetarian cookbooks, a children’s nutritional coloring book with jingles (her contribution), a book on clotheslines (For the Love of Clotheslines), and a children’s book based on her family’s history in Russia and Austria-Hungary (Flight to Freedom). She has been posting on her blog Menupause for 16 years, first as a recipe blog for older, busy women and now as a website that focuses on healthy people and a healthy planet. You can reach her at firstname.lastname@example.org or subscribe to her website for FREE.