Pecan herb pesto recipe

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Pecans add a nutty sweetness to this pesto that you cannot get with pine nuts. This makes enough to sauce about 1 pound of your favorite pasta. When tossing pesto with pasta, reserve a little pasta cooking water to thin the sauce to your liking.

  • Yield: 1 generous cup

Ingredients

  • ½ cup pecans
  • 1 finely grated lemon zest
  • 1½ cups packed fresh basil leaves
  • 1½ cups packed fresh Italian parsley leaves
  • 1 garlic clove
  • ½ cup extra-virgin olive oil
  • ¼ cup freshly grated Parmigiano-Reggiano
  • Kosher salt
How to Make It
  1. Preheat the oven to 350°F. Scatter the pecans on a rimmed sheet pan and toast until they are fragrant and a shade or two darker, 7 to 8 minutes. Cool.
  2. Put the pecans in a food processor with the lemon zest, basil, parsley, and garlic and pulse six or seven times to make a chunky paste. Scrape down the sides of the work bowl and, with the processor running, add the oil in a steady stream to make an almost smooth pesto.
  3. Scrape the pesto into a bowl and stir in the cheese. Season with salt.
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