Lauren McDuffie's Toasted Pecan & Black Garlic Pesto

Ingredients:

1 cup whole Cane River Mammoth or Elliott pecans

1 bulb black garlic (see note)

2 cloves garlic

2 cup fresh baby arugula

2 cup fresh basil leaves

1/4 cup pickled jalapenos

2/3 cup grated parmesan cheese

3/4 cup olive oil, plus more as needed

Assorted crostini, toasted bread, and crackers for dipping

Toast the pecans in a large, dry skillet over medium heat for 3–4 minutes, turning halfway through, until fragrant and slightly darker.
Transfer pecans to a food processor or blender. Add black garlic, regular garlic, arugula, basil, jalapenos, and parmesan.
With the motor running, drizzle in olive oil until the pesto reaches your preferred thick yet pourable consistency.
Transfer to a serving bowl and serve with crostini, bread, or crackers.
Store in an airtight container in the refrigerator for up to 1 week or freeze for up to 1 year.

Note: