Jeff Gordinier profiled Mashama Bailey, the chef at the Grey in Savannah, Georgia, in 2015. He picked up her recipe for pesto during the reporting, and we’ve adapted it for home use. 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.
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)
- ½ cup pecans, toasted
- ½ cup extra-virgin olive oil
- 2 tablespoons freshly grated pecorino Romano or Parmesan
- Salt
- Nutritional Information
Nutritional analysis per serving (8 servings)
179 calories; 19 grams fat; 2 grams saturated fat; 12 grams monounsaturated fat; 2 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 1 gram protein; 2 milligrams cholesterol; 31 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
1 cup
Preparation
- Put garlic in the bowl of a food processor and pulse to break it into smaller pieces.
- Add basil and pecans to the processor. With the machine running, slowly add the olive oil and purée until mixture is mostly smooth.
- Transfer pesto to a bowl and stir in grated cheese. Season to taste with salt.
10 minutes
Dining and Cooking