With pesto there are so many variations you can play with, as long as you have some sort of nut, a green, olive oil, and grated cheese. In this unusual pesto, we chose to replace pignoli with pecans, and basil with parsley. Try it!
If you are creating a pasta buffet, as mapped out in my party theme Comfort Pasta, you can choose to offer this recipe as one of the two you will be serving. There will be extra sauce which you can put out so guests can add more to their plate, or save it 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
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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
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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
