Pecan pesto
1 batch
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Fresh basil leaves washed and dried |
| 6 | Garlic cloves | |
| 1 | cup | Shelled pecans |
| ½ | cup | Olive oil mixed with |
| ½ | cup | Vegetable oil |
| 1 | cup | Grated Parmesan cheese |
| ¼ | cup | Grated Romano cheese |
| Salt and pepper; to taste | ||
Directions
Combine basil, garlic and pecans in the bowl of a food processor; chop coarsely. With the motor still running, add the combined oils in a slow, steady stream. Shut the motor off and add the cheeses and salt and pepper. Process briefly to combine. Scrape the pesto into a bowl and cover until ready to use. This pesto can be stored in the freezer, or refrigerated with a thin film of oil on top in a tightly covered jar.
Yield: Approximately 2½ cups.
From "Cooking with Herbs" by Emelie Tolley and Chris Mead. New York: Clarkson N. Potter, Inc., 1989. Pg. 69. Posted by Cathy Harned.
Submitted By CATHY HARNED On 10-04-94