Pecan parsley pesto

Ann Creber's - Pecan and Parsley Pesto

Recipes

12 Jun. 2018

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

  1. 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.
  2. 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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