pecan pesto

Ingredients:

1 Cup Fresh Basil Leaves

1 Cup Fresh Spinach Leaves

½ Cup chopped Pecans (you can toast them for a more nuttier flavor)

¾ Cup freshly grated Romano or Parmesan cheese (save ¼ Cups for topping)

3 teaspoons Garlic minced

½ Cup Pecan Oil 

¼ teaspoon Salt

Fresh ground pepper to taste

Directions:

• Put Basil, Spinach and Pecans in a blender and pulse until finely minced. 
• Add garlic and ½ Cup cheese. Pulse a few times to incorporate. Scrape down sides with rubber spatula.
• Stream in Pecan Oil (or Olive Oil). While the blender is running, slowly add the oil in a steady small stream. Doing this will make the ingredients to emulsify and keep them from separating. Scrape down the sides as needed.
• Pulse in salt and fresh ground pepper.
• Toss with pasta for a quick, no cook, sauce. Top with the remaining cheese. Enjoy!!!