Basil Pecan Pesto

2 cups packed fresh basil leaves; washed well and spun dry
⅔ cups olive oil
½ cup Pecan Valley Pecan Pieces; toasted golden brown and cooled
⅓ cup freshly grated parmesan
2 large garlic cloves; chopped and mashed to a paste
½ teaspoon sea salt

1. In a food processor blend together all ingredients with sea salt and pepper to taste until smooth.
2. Pesto keeps, surface covered with plastic wrap, chilled, 1 week.

Makes about 1¼ cups