Pecan Pesto

Name: Pecan Pesto
Prep time: 10 min
Total time: 10 min
Yield: about 1 cup (240 ml)
Cuisine: Mediterranean
Ingredients: 2 tbsp freshly grated pecorino Romano or Parmesan (30 ml) Parmesan; 1/2 cup extra-virgin (120 ml) Olive Oil; 1/2 cup, toasted (120 ml) Pecans; 1 cup fresh opal basil leaves + 1 cup fresh basil leaves (40 g) Basil; 1 cup fresh Thai basil leaves (20 g) Thai Basil; 1 small clove Garlic; to taste Salt

Independent adaptation of a publicly published Mashama Bailey recipe. Not affiliated with, sponsored by, or endorsed by Mashama Bailey.

Pesto from a national-award-winning chef.

Ratio

Parmesan 30 mlOlive Oil 120 mlPecans 120 ml

Ingredients

Parmesan — 2 tbsp freshly grated pecorino Romano or Parmesan (30 ml)
Olive Oil — 1/2 cup extra-virgin (120 ml)
Pecans — 1/2 cup, toasted (120 ml)
Basil — 1 cup fresh opal basil leaves + 1 cup fresh basil leaves (40 g)
Thai Basil — 1 cup fresh Thai basil leaves (20 g)
Garlic — 1 small clove
Salt — to taste

Method

This sauce needs a blender — the jar is for storing it, not making it.
Combine measured ingredients and blend until smooth.
Taste and adjust salt and acid.

Provenance

Mashama Bailey works in Port City Southern / African American at The Grey; credentials include James Beard Outstanding Chef 2022 (The Grey, Savannah); James Beard Best Chef: Southeast 2019.

Adapted from a Mashama Bailey recipe (Mashama Bailey / NYT Cooking).

FAQ

Can this go in a shake jar?

No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Mashama Bailey / NYT Cooking (published as “Pecan Pesto”). Full citation lives in Provenance.