Basil Pecan Pesto
2 cups fresh packed basil leaves, washed and dried
2/3 cup pecan oil
½ cup pecans, lightly toasted and cooled
1/3 cup grated Ryals Asiago (you can omit this if you are freezing it)
2 large garlic cloves, chopped and mashed to a paste with ½ tsp Avery Island salt
In a food processor, blend together all ingredients with extra salt to taste until smooth. Pesto will keep chilled for 1 week if you keep the surface covered with plastic wrap. If you are not going to use it right away put it in a small glass jar or place in ice cubes trays and freeze. Then place the single serving cubes in a ziploc freezer bag and leave in freezer until ready to use. I generally add the cheese fresh when I’m ready to serve the pesto.