pecan pesto
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| 1 lb. | spinach, cleaned |
| 2-1/2 cup | pecans * |
| 7 oz. | romano cheese |
| 1/2 cup | fresh basil |
| 2-1/2 Tbsp | garlic cloves -- minced |
| 7 Tbsp | olive oil |
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| place all ingredients in food processor and blend until mixture |
| reaches pesto consistency. |
| taste and adjust seasoning if necessary. |
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| 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. |
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| source: http://www.foodreference.com/html/pecanpestor.html |
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| (ID: 77301) Mirror: rec.food.recipes: Tue, Mar 9, 2004 |