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Garden Pesto




Source of Recipe


Southern Living, SEPTEMBER 2004






Recipe Introduction


This recipe goes with Goat Cheese Torta (found in appetizers).





List of Ingredients



• 1/4 cup chopped pecans
  
• 1/4 cup pine nuts
  
• 2 1/2 cups firmly packed fresh basil leaves
  
• 1/2 cup chopped fresh parsley
  
• 2 garlic cloves, chopped
  
• 2/3 cup olive oil, divided
  
• 3/4 cup shredded Parmesan cheese
  






Instructions



1. Bake pecans and pine nuts in a shallow pan at 350º for 12 to 15 minutes or until toasted, stirring once. Let cool 5 minutes.
   
2. Process basil, parsley, garlic, and 1/3 cup olive oil in a food processor until coarse paste forms. Add nuts and cheese, and process until blended, stopping to scrape down sides. With processor running, pour remaining 1/3 cup oil through food chute in a slow, steady stream; process until smooth. Cover and chill up to 5 days or freeze up to 1 month, if desired.
   






Final Comments


Makes 1 1/2 cups