Spinach Pecan Pesto (3) Collection



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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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