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.
Pesto
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!
This sounds yummy! Certainly need to try that, but would use cashews instead of pecans, since the latter are nearly impossible to find here.. . .
Cashews sound yummy, let me know how it turns out.
Becca
I finally made it and it was delicious with raw cashews. The cashews cream up the pesto nicely!
Sounds yummy, I’ll have to try it!
I love pesto! I’ve never tried making it with pecans before. I’ll have to try it this summer.
Yum, that looks so good! Thank you for posting :o)
Yum, that looks so good! Thank you for posting :o)
Thanks for the recipe! I am a fan of pesto.