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 -- Rec.food.recipes is moderated by Patricia Hill at [email protected] Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/
