Pesto- Basil Pecan Pesto
List of Ingredients
2 cups packed fresh basil leaves, washed well and spun dry
2/3 cup olive oil
1/2 cup pecans, toasted golden brown and cooled
1/3 cup freshly grated Parmesan
2 large garlic cloves, chopped and mashed to a paste with 1/2 teaspoon saltRecipe
In a food processor blend together all ingredients with salt and pepper to taste until smooth. Pesto keeps, surface covered with plastic wrap, chilled 1 week. Makes about 1 1/4 cups.
From Gourmet August 1995
Serving suggestion: On steamed veggies
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