pecan pesto
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| 1/2 cup | spinach, chopped |
| 1/4 cup | basil |
| 1/4 cup | italian parsley |
| 1-1/2 Tbsp | garlic, minced |
| 3 Tbsp | toasted pecans |
| 1/2 cup | extra virgin olive oil |
| 1/4 cup | parmesan cheese |
| | salt |
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| puree spinach, basil, parsley, garlic and toasted pecans in a food |
| processor. add olive oil, dash salt and grated parmesan and blend. |
| this freezes beautifully. |
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| source: |
| http://www.diynet.com/diy/lc_gifts/article/0,2041,diy_14006_2273434,00.html |
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| (ID: 77303) Mirror: rec.food.recipes: Tue, Mar 9, 2004 |