Pecan Pesto
Spinach Pecan Pesto
Pecan Pesto



Pecan Pesto

1 Pound Spinach, Cleaned
2 1/2 Cups Pecans *
7 Ounces Romano Cheese
1/2 Cup Fresh Basil
2 1/2 Tablespoons Garlic Cloves -- minced
7 Tablespoons Olive Oil

Place all ingredients in food processor and blend until mixture
reaches pesto consistency.
Taste and adjust seasoning if necessary.

NOTES : * If the pecans are a little soft and have absorbed moisture,
then place them on a baking sheet and place in a medium heat oven and
bake until crisp - not soft or moist.

Source: http://www.foodreference.com/html/pecanpestor.html





Spinach Pecan Pesto

Yield: 2 cups

1 cup Pecan
8 oz Spinach, washed and drained
1/2 cup Olive oil
2 Tbsp White miso
2 ea garlic cloves, minced
Salt and pepper
1 pinch Nutmeg

Preheat oven to 375F.
Place pecans on a cookie sheet and roast until lightly browned and
aromatic, about 5 minutes. Let cool.
Place half of the spinach in a food processor with the remaining
ingredients and process until smooth. Add remaining spinach a little
at a time until all has been incorporated. Serve over hot, fresh
pasta.

Source: http://www.recipeland.com/generated/...e95a562bae.epl





Pecan Pesto

1/2 cup spinach, chopped
1/4 cup basil
1/4 cup Italian parsley
1-1/2 Tbsp garlic, minced
3 Tbsp toasted pecans
1/2 cup extra virgin olive oil
1/4 cup Parmesan cheese
Salt

Puree spinach, basil, parsley, garlic and toasted pecans in a food
processor. Add olive oil, dash salt and grated Parmesan and blend.
This freezes beautifully.

Source:
http://www.diynet.com/diy/lc_gifts/a...273434,00.html

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