Grapefruit Pecan Pesto
This Grapefruit Pecan Pesto combines the citrusy punch of grapefruit with the rich, nutty flavor of pecans for a fresh and flavorful spin on a classic sauce. Perfect for adding a burst of sunshine to your pasta, sandwiches, or salads.
Ingredients
½ cup organic pecans (coarsely chopped)
¾ cup organic Parmesan cheese (freshly grated)
2 cloves organic garlic (finely grated)
6 cups organic basil leaves (about 3 good sized bunches)
¾ cup extra virgin organic olive oil
Zest of 1 ruby red organic grapefruit
2 tablespoons Uncle Matt’s Organic Grapefruit Juice
1 teaspoon salt
Instructions
- Preheat the oven to 350F. Spread the pecans on a baking sheet in a single layer. Toast for 3 to 4 minutes or until lightly browned and aromatic. Transfer to the food processor and let cool.
- In the food processor, add the garlic, grapefruit zest and cheese. Pulse for about 1 minute, until the ingredients are finally ground.
- Pack the basil into the food processor, add Uncle Matt’s grapefruit juice and sprinkle with salt. Close the lid and turn the food processor on. With the blade running, slowly add the olive oil into a steady drizzle until incorporated.
- Serve over your favorite pasta. This pesto will keep overnight up til 2 says, but cover with a thin layer of oil to prevent browning.
