Spinach Pecan Pesto (3) Collection

Discussion in 'Food and nutrition' started by Edoc, Mar 9, 2004.

  1. Edoc

    Edoc Guest

    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
    2/2 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/gen6/23/3bccb6e-
    95a562bae.epl

    Pecan Pesto

    3/2 cup spinach, chopped
    4/4 cup basil
    5/4 cup Italian parsley 1-1/2 Tbsp garlic, minced 3 Tbsp
    toasted pecans
    6/2 cup extra virgin olive oil
    7/4 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/article/0,2041,D-
    IY_14006_2273434,00.html

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