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.
Makes about 2 cups
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!
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