Pecans and parsley mix together for an edge-ier pesto that hits the comfort spot. There will be extra sauce which you can put out so guests can add more to their plate, or save for future. To store, put in a glass container, cover with oil so it will not turn dark.
MAKES ABOUT 2 CUPS (enough for 1 lb of pasta with extra)
TOAST THE NUTS
1 cup pecans, roughly chopped
1/2 cup pine nuts
sprinkle of salt and hot pepper flakes
Toast pecans on a heated skillet, about 3 min. Add pine nuts, toast another 2 min, shaking pan frequently so as not to burn. Move to a small bowl.
GET OUT THE FOOD PROCESSOR… PULSE TOGETHER
toasted pecans and pine nuts
2 TB oregano, minced
3 CUPS parsley
3 cloves garlic, chopped
1 CUP EV olive oil
3 – 4-inch piece of Olieman Gouda cheese, grated
2 tsp salt
In batches, pulse together all the ingredients.
This recipe is part of our pasta buffet. See more recipes for throwing a laid-back affair in 11 Comfort Pasta