Best Basil Pecan Pesto Recipes

BASIL PECAN PESTO

Steps:

• Blend the basil, pecans, garlic, Parmesan cheese, olive oil, salt, and pepper together in a food processor until the mixture becomes a slightly chunky paste.

BASIL PECAN PESTO

Steps:

• In a food processor blend together all ingredients with salt and pepper to taste until smooth.(Pesto keeps, surface covered with plastic wrap, chilled, 1 week.)

BASIL PECAN PESTO

Steps:

• Toast pecans and pulse in food processor.
• Add basil, parsley, parmesan cheese and garlic cloves. Pulse again.
• Add olive oil, salt and lemon juice.
• Pulse again until fairly smooth. Taste for seasonings. DONE.
• If you are using for a pasta sauce, add some of the pasta water to thin it down.
• If you are using on pizza, bake pizza first and then drizzle pesto over while hot.

PECAN AND BASIL PESTO

Steps:

• 1. Place basil, garlic, 1/2 cup oil, lemon juice, salt and pepper in a blender or food processor and blend until somewhat smooth. Force down the leaves and add more olive oil as needed to enable creation of a sauce about the consistency of a good, thick ketchup.
• 2. Add the pecans and blend briefly, leaving small bits of pecans visible.
• 3. Refrigerate or freeze. In its raw state, the pesto is quite harsh tasting. Add it to a dish a few minutes before you are done cooking.
• 4. SERVING SUGGESTION: Boil pasta in salted water until al dente. Heat 2 tablespoons olive oil in a large skillet and saute sliced summer squash or zucchini until turning translucent but still firm. Add the pesto and pasta to the squash and saute about 2 minutes until the pesto is cooked a bit. Serve with freshly grated hard cheese (parmesan, romano, etc.) on top.

STEAMED VEGETABLES WITH BASIL PECAN PESTO

Steps:

• To prepare the vegetables:
• On a large steamer rack layer carrots, then fennel, and then potatoes and steam over boiling water, covered, until potatoes are tender, about 10 minutes. Transfer steamed vegetables to a platter. Steam beans, covered, until just tender, about 10 minutes, and transfer to a platter. In a food processor blend pesto with 3 tablespoons hot water, adding additional hot water if necessary to reach desired consistency.
• Serve vegetables warm at room temperature with pesto.
• To make the pesto:
• In a food processor blend together all ingredients with salt and pepper to taste until smooth. Pesto keeps, surface covered with plastic wrap, chilled, 1 week. Makes about 1 1/4 cups.

BASIL AND PECAN PESTO

Steps:

• Combine all ingredients in a blender or using an immersion blender.
• If you would like a thinner sauce, add extra olive oil or water.
• Serve and enjoy.
• Can be stored in the refrigerator for up to one week or frozen for 3 months.

CREAMY PARSLEY, BASIL & PECAN PESTO

Steps:

• Cook the pasta of your choice (about 5 oz/150 g per person) according to package directions. In a food processor, process the pesto ingr. in the order listed, starting with hard ingr. such as nuts and garlic, then adding herbs and greens, then oil and remaining ingredients. Scrape down the sides with a spatula and continue processing until you have a smooth paste. Transfer the pesto to a large nonstick pan and heat over low for 1 minute. Toss in the cooked, drained pasta and stir well, until the pesto and pasta are heated through. Garnish as desired and serve.

BASIL PECAN PESTO RAVIOLIS

Steps:

• To Make Dough: (wonton skins can be used instead) make a volcano shaped mound of the flour, crack the eggs into the middle and slowly add the flour until it is a tight ball (if it is still too loose, add more flour) kneead for 5 minutes on a lightly floured surface. Wrap in plastic and refrigerate for 1 hour. Roll dough out with a pasta machine or roller, cut into rounds and fill with pesto (see below), wipe one half of round with luke warm water and seal. Boil for 2-3 minutes. Filling: Place Basil, 3 cloves of the garlic, pecans, and cheese in a food processor, process with enough oil to keep it going until it is finely ground. Sauce: Melt butter and saute the remaining two cloves of garlic (finely chopped), drain raviolis, toss with butter and serve, covered with chopped basil and grated parmesan or romano