Homemade Basil Pesto with Pecans and MSG
A vibrant basil pesto made with toasted pecans instead of pine nuts, brightened with garlic and parmesan, then finished with MSG for umami depth. This no-cook sauce comes together quickly in a food processor and keeps well refrigerated or frozen, making it ideal for pasta, sandwiches, or dips.
Ingredients
Instructions
- 1
Wash and dry the fresh basil leaves, removing any thick stems.
- 2
Add pecans, garlic cloves, and parmesan cheese to the food processor bowl. Pulse until the mixture is crumbly and uniform in size.
- 3
Add basil, salt, MSG, and black pepper. Pulse to incorporate the basil.
- 4
Run the food processor on low speed, slowly adding olive oil through the spout. Pause as needed to scrape the sides of the bowl with a soft spatula.
- 5
Serve immediately or transfer to an airtight container. To minimize browning from oxidation, drizzle a thin layer of olive oil over the exposed surface.
Tips
Pulse the mixture in stages rather than continuous processing to maintain control over texture and prevent over-processing that can make pesto grainy or separated.
To prevent browning and oxidation, store under a thin layer of olive oil and use within one week, or freeze for up to six months.
Good to Know
Transfer to an airtight container. Refrigerate up to one week covered with a thin layer of olive oil to prevent oxidation. Freeze up to six months.
Prepare up to one week in advance and refrigerate, or freeze for up to six months.
Use as a pasta sauce, sandwich spread, dip, or condiment for grilled vegetables and proteins.
Common Mistakes
Over-process the pesto to avoid a grainy, separated texture; pulse in stages instead.
Skip the olive oil layer when storing to avoid rapid browning and oxidation.
Use warm or hot basil instead of cold to avoid accelerated discoloration.