Ann Creber's - Pecan and Parsley Pesto
Recipes
by Ann Creber
I love pesto but it becomes expensive to make during the winter months when fresh basil is at a premium price! Because of this, I devised this alternative when I was working as consultant for the Pecan Growers Association. However, you can substitute walnuts quite successfully.
INGREDIENTS
Makes about 2 cups
- 2 tightly packed cups of Italian parsley, washed and thoroughly dried
- 100g walnuts or pecans
- 100g grated tasty cheese
- 2 cloves garlic, coarsely chopped
- Pepper, to taste
- Light olive oil
METHOD
- Place parsley into blender or food processor, chop roughly, then very gradually pour in a small quantity of the oil, process for a minute, then add remaining ingredients and process until desired consistency is achieved.
- Spoon into a container, cover with a light film of oil and refrigerate. This will keep in the refrigerator for at least 2 weeks.
This is delicious on lightly toasted baguette slices, topped with a chopped sun-dried tomato and a little shaved tasty cheese. It can also be tossed through hot pasta.
Hope you enjoy it however you choose to serve it!
Ann Creber
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