I kinda love pesto. A lot. I’ve talked about my love previously, but it still rings true. From not wanting to eat anything that had the word “pest” in it, to now wanting to put it on everything. I’ve come a long way. That’s growth, people.

As you probably know, traditional pesto uses pine nuts.  Quite frankly, I never really have pine nuts in the house, but I almost always have pecans!  You can use whatever nuts you prefer or have on hand.  There’s no strict rules here!  Be a rebel!

Pesto is such a versatile and simple way to punch up the flavor of just about anything.  I like mixing it will mayo and canned salmon, brushing it over fish, shrimp and scallops, mixing it with veggies, or adding a bit more extra virgin olive oil and creating a dressing for salad.

Speaking of olive oil, Kasandrinos is by far the best olive oil I’ve ever had.  Hands down.  The freshness and flavor are far superior to anything you can find in the grocery store.  If you haven’t tried Kasandrinos yet, head over to their website and be sure to sign up for their newsletter. You’ll get 10% off your first order!

Go make this Basil Pecan Pesto and save a couple of tablespoons because I have an awesome side dish coming your way soon!

So, what are your favorite ways to use pesto?

Basil Pecan Pesto {Dairy-Free}

Total Time5 mins
Course: Appetizer, Side Dish
Author: Suzie Bauer


  • 1 1/2 cups Packed Fresh Basil Leaves
  • 2 cloves Garlic
  • 1/4 cup Raw Pecans
  • 1 Tbsp Fresh Lemon Juice
  • 1/2 tsp Sea Salt
  • 3/4 cup Olive Oil


  • Combine all ingredients except for the olive oil in a high speed blender or food processor. Blend until smooth.
  • While the blender or food processor is running, slowly drizzle in the olive oil and mix until well combined.