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Four Herb Pecan Pesto

Posted Aug 29 2012 8:00am

I am completely obsessed with this pesto. I have no earthly idea why I don't make pesto more often. Like everyday. Or at least weekly.

No, I promise this isn't just another ordinary pesto recipe. If it was, I would simply tell you "I made a batch of pesto..." and then move on. Oh no, this is no ordinary pesto at all... This is Four Herb Louisiana Pecan Pesto.

Let me digress to say I am blessed with the most wonderful in-laws ever. Zach's step-mother sends us adorable care packages for every holiday imaginable, and Zach's mother makes sure we are always well stocked with ingredients one can't find so easily outside of Louisiana, such as Louisiana pecans. Now it is not mandatory to drive to Louisiana for pecans just to make this recipe, any pecans you have on hand will be fine and dandy, but there truly is no pecan quite like a tiny, golden, sweet Louisiana pecan...

So I am posting this recipe this morning for a multitude of reasons... To celebrate the glory of end of summer herbs... To encourage you to make pesto before the summer wanes... and to send love to all the people of my beautiful home Louisiana, praying for safety for everyone this hurricane season.


Four Herb Pecan Pesto

1/4 cup fresh mint
1/4 cup fresh rosemary
3/4 cup fresh basil
3/4 cup fresh parsley
12 cloves fresh garlic (yep, 12)
2/3 cup chopped pecans
1 cup grated Parmesan cheese
1 cup olive oil

~ In a food processor, pulse together the herbs, pecans, and Parmesan cheese until coarsely chopped.
~ With the food processor running, slowly pour in the olive oil and puree to the desired smoothness.
~ Use right away, refrigerate for a few days, or freeze to last you through the winter! This makes a big batch... :-)


I used some of ours right away to make a pasta salad with whole wheat noodles, steamed zucchini, fresh tomatoes, sun-dried tomatoes, and capers! I highly recommend the combination!


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