Pecan And Basil Pesto Recipes

PECAN PESTO

Steps:

• Put the pecans in a food processor and pulse until finely ground. Add the basil, parsley, garlic, lemon zest and 1/4 teaspoon salt and pulse until finely chopped. Add the Parmesan and pulse to combine. With the motor running, slowly pour in the oil and process until combined. Transfer to a bowl.

BASIL AND PECAN PESTO

Steps:

• Combine all ingredients in a blender or using an immersion blender.
• If you would like a thinner sauce, add extra olive oil or water.
• Serve and enjoy.
• Can be stored in the refrigerator for up to one week or frozen for 3 months.

MASHAMA BAILEY'S PECAN PESTO

Steps:

• Put garlic in the bowl of a food processor and pulse to break it into smaller pieces.
• Add basil and pecans to the processor. With the machine running, slowly add the olive oil and purée until mixture is mostly smooth.
• Transfer pesto to a bowl and stir in grated cheese. Season to taste with salt.

PECAN AND BASIL PESTO

Steps:

• 1. Place 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.
• 2. Add the pecans and blend briefly, leaving small bits of pecans visible.
• 3. Refrigerate 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.
• 4. SERVING 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.

BASIL PECAN PESTO

Steps:

• 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.)

STEAMED VEGETABLES WITH BASIL PECAN PESTO

Steps:

• To prepare the vegetables:
• On a large steamer rack layer carrots, then fennel, and then potatoes and steam over boiling water, covered, until potatoes are tender, about 10 minutes. Transfer steamed vegetables to a platter. Steam beans, covered, until just tender, about 10 minutes, and transfer to a platter. In a food processor blend pesto with 3 tablespoons hot water, adding additional hot water if necessary to reach desired consistency.
• Serve vegetables warm at room temperature with pesto.
• To make the pesto:
• 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.

BASIL PECAN PESTO

Steps:

• Blend the basil, pecans, garlic, Parmesan cheese, olive oil, salt, and pepper together in a food processor until the mixture becomes a slightly chunky paste.