Pecan Pesto Recipe
Yield: 1 batchRecipe by luhu.jp
Ingredients:
2 cup: Fresh basil leaves,
1/2 cup: Vegetable oil,
-- washed and dried,
1 cup: Grated Parmesan cheese,
6: Garlic cloves,
1/4 cup: Grated Romano cheese,
1 cup: Shelled pecans,
Salt and pepper, to taste
1/2 cup: Olive oil mixed with,
Directions:
Combine basil, garlic and pecans in the bowl of a food processor; chop
coarsely. With the motor still running, add the combined oils in a
slow, steady stream. Shut the motor off and add the cheeses and salt
and pepper. Process briefly to combine. Scrape the pesto into a bowl
and cover until ready to use. This pesto can be stored in the
freezer, or refrigerated with a thin film of oil on top in a tightly
covered jar.
Yield: Approximately 2 1/2 cups.
From "Cooking with Herbs" by Emelie Tolley and Chris Mead. New York:
Clarkson N. Potter, Inc., 1989. Pg. 69. Posted by Cathy Harned.
Submitted By CATHY HARNED On 10-04-94
Source from luhu.jp
coarsely. With the motor still running, add the combined oils in a
slow, steady stream. Shut the motor off and add the cheeses and salt
and pepper. Process briefly to combine. Scrape the pesto into a bowl
and cover until ready to use. This pesto can be stored in the
freezer, or refrigerated with a thin film of oil on top in a tightly
covered jar.
Yield: Approximately 2 1/2 cups.
From "Cooking with Herbs" by Emelie Tolley and Chris Mead. New York:
Clarkson N. Potter, Inc., 1989. Pg. 69. Posted by Cathy Harned.
Submitted By CATHY HARNED On 10-04-94
Source from luhu.jp