Mashama Bailey’s Pecan Pesto

Name: Mashama Bailey’s Pecan Pesto
Total time: 10 min
Yield: 1 cup
Cuisine: american
Ingredients: 1 small clove garlic; 1 cup fresh basil leaves; 1 cup fresh Thai basil leaves; 1 cup fresh opal basil leaves (or substitute more basil); 1/2 cup pecans, toasted; 1/2 cup extra-virgin olive oil; 2 tablespoons freshly grated pecorino Romano or Parmesan; Salt

Recipe from Mashama Bailey

Adapted by The New York Times

Updated June 8, 2020

Mashama Bailey’s Pecan Pesto — Dylan Wilson for The New York Times

Total Time: 10 minutes
Rating: 4(275)
Comments: Read comments

This recipe, from the chef Mashama Bailey of the Grey in Savannah, Ga., came to The Times in 2015. The pesto’s roots are Italian, of course, but its flavor and texture nod first to the South, with pecans swapped in to the paste in place of more traditional pine nuts, and then to the wider world, with the inclusion of both Thai and opal basils to the mix. But use whatever basil you can find. Ms. Bailey’s cooking is more about bending the rules than enforcing them. —The New York Times

Featured in: At the Grey in Savannah, History Takes Another Turn

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Ingredients

Yield:1 cup

1small clove garlic
1cup fresh basil leaves
1cup fresh Thai basil leaves
1cup fresh opal basil leaves (or substitute more basil)
½cup pecans, toasted
½cup extra-virgin olive oil
2tablespoons freshly grated pecorino Romano or Parmesan
Salt

Ingredient Substitution Guide

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Preparation

Step 1
Put garlic in the bowl of a food processor and pulse to break it into smaller pieces.
Step 2
Add basil and pecans to the processor. With the machine running, slowly add the olive oil and purée until mixture is mostly smooth.
Step 3
Transfer pesto to a bowl and stir in grated cheese. Season to taste with salt.

Ratings

4 out of 5

275 user ratings

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Comments

Yummy7 years ago

Pistachio nuts make an astoundingly delicious pesto. I use a mix of bitter and sweet greens and herbs. Try fresh fennel fronds--so intriguing! I wait to add cheese when pesto is served. Or often, no cheese at all.

Dessert person7 years ago

Yum. I added citrus zest and juice. In the summer I'll try it with lemon basil.

ranchbabe7 years ago

This is very good. I also suggest adding about a tsp of a nice balsamic, it made it a bit richer. I have a zillion kinds of basil in my garden, and this was a great way to use it.

linda5 years ago

How do you serve the pesto? How long will it keep refrigerated?

Sarah Walsworth5 years ago

Tip from Mom: do half basil, half spinach -- very nutritious and great for the wallet, too. My tip: 1 T lemon juice and some zest shavings, esp'y in summertime. Yasss!

Doug C5 years ago

I've always used toasted pecans in my pesto, for maybe 30 years. Just a richer flavor, I've a!ed in Thai basil when it's doing well in the garden.

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