One of my favorite summer recipes is Pesto Pasta. We live in cilantro, pecan territory. So a cilantro, pecan pesto is in order don’t you think? If you don’t like cilantro try it with some parsley & garlic, this recipe may just change your mind. If you want to go traditional, use basil instead. I interchange basil in this recipe whenever we have enough to harvest in the garden. It’s delicious either way. In my opinion, the pecans are a must. They add just the right crunch.
1 bunch cilantro
1 bunch parsley
(or 2-3 loosely packed cups of fresh basil)
1/2 c. pecans
1/4 c. extra virgin olive oil
6 cloves garlic, peeled
salt & pepper to taste
mix in food processor & add to warm pasta
To take it up a flavor notch, add some freshly grated Parmesan or my favorite, crumbled feta cheese on top. This recipe goes well with any grilled meat or vegetable. Add a nice white wine & Mmmmm, heaven.
This recipe freezes well. I like to freeze it in plastic bags that are flattened like a little square pancake. Then I can stack them one on top of the other. Make sure you save a tablespoon of pesto for your morning scrambled eggs. Add a few cherry tomato halves thrown in and you’ll think you’ve died and gone to heaven.
Enjoy the flavors of the season!