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Prep Time: Under 30 minutes
Yield: 16 servings, 1 Tablespoon in size

• Chopped pecans 2/3 Cup
• Garlic cloves, chopped 4
• Lemon zest 1 Tbsp.
• Fresh basil leaves 2 Cups
• Hot sauce ½ tsp.
• Plugrá Unsalted Butter, softened ½ Cup
• Salt ½ tsp.
• Black pepper, fresh ground ¼ tsp.



Toast pecans in dry small sauté pan over medium heat until pecans start to brown.  Stir often.  Add garlic and lemon zest, cook until fragrant, using caution to avoid burning zest or garlic.  Remove from pan to cool.

Transfer cooled mixture to bowl of food processor.  Add basil and hot sauce; process until smooth.

Add softened Plugrá butter, salt and pepper.  Process until well combined.

Use immediately or transfer to a 10-inch by 10-inch piece of wax paper; rolled tightly to create long tube shape.  Wrap with plastic and refrigerate up to 3 days or freeze up to 1 month. 

Cut into coin-shaped pieces and use to top grilled fish, steak or chicken; toss with steamed vegetables or hot pasta; or spread over warm bread. 

For additional recipe ideas from the Plugrá Chef Network visit 

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