Pecan Pesto

Ingredients:

• 1/3 cup lightly toasted pecans
• 2 cups fresh basil leaves
• 1 cup fresh parsley leaves
• 1 teaspoon chopped garlic
• 1 teaspoon lemon zest
• 0.5 tbsp. coarsely grated parmesan
• 0.5 cups extra-virgin olive oil

Preparation:

1. Place the pecans in a food processor and pulse until finely ground. Add the basil, parsley, garlic, lemon zest, and 1/4 teaspoon salt and pulse until finely chopped.
2. Add the Parmesan and pulse until evenly distributed. With the food processor running, gradually pour in the olive oil and pulse until fully incorporated. Transfer the pesto to a saucepan.