pecan and basil pesto
(3 ratings)
Pesto is very easy to make if you have blender or a food processor. Classic pesto is basil, garlic, parmesan, pine nuts and olive oil but you can make a pesto of any similar mix of ingredients. This pesto uses pecans and leaves out the cheese, giving the option of using it as a cooking sauce and adding the cheese separately to the resulting dish. The addition of lemon juice adds brightness but only a very mild lemon flavor remains when the pesto is cooked. This pesto is best when allowed to cook for a minute or two in the dish being served.
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(3 ratings)
yield
serving(s)
prep time
20 Min
Ingredients For pecan and basil pesto
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2 cfresh basil leaves, removed from the stems and washed
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6 clovegarlic, peeled
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1/2 to 3/4 colive oil, extra virgin
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juice of 1 lemon
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1 tspcoarse salt
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1/2 tspfreshly ground pepper
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1/2 cpecan halves or pieces
How To Make pecan and basil pesto
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1Place basil, garlic, 1/2 cup oil, lemon juice, salt and pepper in a blender or food processor and blend until somewhat smooth. Force down the leaves and add more olive oil as needed to enable creation of a sauce about the consistency of a good, thick ketchup.
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2Add the pecans and blend briefly, leaving small bits of pecans visible.
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3Refrigerate or freeze. In its raw state, the pesto is quite harsh tasting. Add it to a dish a few minutes before you are done cooking.
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4SERVING SUGGESTION: Boil pasta in salted water until al dente. Heat 2 tablespoons olive oil in a large skillet and saute sliced summer squash or zucchini until turning translucent but still firm. Add the pesto and pasta to the squash and saute about 2 minutes until the pesto is cooked a bit. Serve with freshly grated hard cheese (parmesan, romano, etc.) on top.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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