Name: Elizabeth's Pesto with a Southern Twist recipe
Ingredients: 1 ½ cups firmly packed basil leaves;1 cup firmly packed spinach leaves;½ cup fresh flat-leaf parsley;5 cloves garlic, crushed;½ cup toasted pecans;1 tablespoon lemon zest;½ lemon, juiced;1 cup grated Parmesan cheese;½ cup grated Pecorino Romano cheese;½ teaspoon cayenne pepper;1 teaspoon sea salt;1 teaspoon fresh ground black pepper;1 cup olive oil, or as needed

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Ingredients

1 ½ cups firmly packed basil leaves 1 cup firmly packed spinach leaves ½ cup fresh flat-leaf parsley 5 cloves garlic, crushed ½ cup toasted pecans 1 tablespoon lemon zest ½ lemon, juiced 1 cup grated Parmesan cheese ½ cup grated Pecorino Romano cheese ½ teaspoon cayenne pepper 1 teaspoon sea salt 1 teaspoon fresh ground black pepper 1 cup olive oil, or as needed

Nutrition Info

123.8 calories carbohydrate: 1.3 g cholesterol: 5.5 mg fat: 12.5 g fiber: 0.5 g protein: 2.5 g saturatedFat: 2.4 g servingSize: - sodium: 156.3 mg sugar: 0.2 g transFat: : - unsaturatedFat: : -

Directions

Blend the basil, spinach, parsley, garlic, pecans, lemon zest, lemon juice, Parmesan cheese, Pecorino Romano cheese, cayenne pepper, sea salt, and black pepper in a food processor until all ingredients are integrated. With the food processor running, slowly drizzle the olive oil into the mixture until the mixture forms a paste.

Recipe Yield

24 servings

Recipe Note

A delicious pesto with traditional ingredients. This has been booted up with some southern fried kick. You can spray ice cube trays with cooking spray and spoon in pesto, freeze until hard, and store in freezer in a resealable plastic bag.

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