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| Pecan Pesto |
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| Ingredients for Pecan Pesto |
1/4 cup Garlic, roasted*
2 cup medium Pecan Pieces, roasted
1/2 cup Parmesan Cheese, grated
2 each Limes, medium
2 cup Sage (fresh leaves loosely packed)
1–2 cup Olive Oil (Extra Virgin, 100% pure,
or a blend of extra virgin and Canola oil)
Salt, Kosher, to taste
White Pepper, fresh ground, to taste
1/4 tsp Cayenne Pepper
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| Method for Pecan Pesto |
• In a food processor puree garlic, pecans,
and cheese.
• Add the juice of 2 limes and the cayenne
and the sage leaves.
• With the blade turning, slowly stream in
the olive oil.
• Season with salt and white pepper.
• If using the pesto as a rub for roasting lamb or
chicken or in a ravioli filling, do not use all of
the olive oil and keep the pesto a little drier.
• However, if using as a condiment you may want
the consistency a little looser.
*Roasted garlic may be provided by placing lightly oiled
garlic cloves in a 400-degree oven until golden brown
and nutty.
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