Pecan Pesto

Hi Dan!

Here's a shrunk down version of my recipe...

1 cup by volume coarse grated romano cheese

1 cup by volume toasted pecan pieces

1 oz by weight fresh basil

1/2 oz by weight fresh parsley

1/4 cup by volume garlic roasted in olive oil

1 small raw garlic clove chopped

1/4 tsp salt 

1/2 tsp black pepper

Combine all ingredients in a mixing bowl and coat with canola oil. Transfer to the food processor. (You may need to do this in batches depending on the size of food processor bowl). Turn on and immediately begin to add extra virgin olive oil until the pesto moves freely then quickly turn processor off. When pasta is ready, mix pesto with hot pasta water (about 2 parts pesto to 1 part water).

This should yield enough for 5-7 servings.

Thanks for visiting us at the trailer!

Zach