Project Description

Chef Nay’s Texas-Style Basil Pesto

Yield: 2 servings | Prep Time: 20 minutes


  • 2 cups fresh basil leaves
  • 1 cup fresh cilantro leaves
  • ¼ cup pecans
  • ½ tsp Kosher salt
  • ½ tsp garlic powder
  • 1 tsp nutritional yeast
  • ¼ lime, freshly juiced
  • ½ lime, zested
  • 4 T avocado oil, or more
  • Salt & pepper to taste

Instructions: It is best to use a mortar and pestle, but below are food processor instructions as well.

Using a food processor:
1. Place all ingredients (except oil) in the processor bowl.
2. Pulse until a thick paste forms.
3. Drizzle in oil and pulse until creamy (or until desired texture)
4. Adjust seasonings and serve over pasta or use as a bread dip.
Using a mortar and pestle:
1. Start by crushing the pecans until a slight paste forms.
2. Add in basil, salt, and cilantro leaves and push & grind until a thick paste forms.
3. Grind in nutritional yeast and lime zest until combined.
4. Squeeze in fresh lime juice.
5. Drizzle in oil 1 T at a time until desired consistency.
6. Serve with pasta or use as a bread dip.