Use this pesto as a sauce for fish or filling for chicken, or just toss with hot cooked pasta.
Ingredients:
- 1 cup basil leaves, packed, about 2 ounces
- 2 cups baby spinach leaves, packed, about 4 ounces
- 1/2 cup extra virgin olive oil
- 1 cup lightly toasted pecans
- 1/3 cup fresh shredded Parmesan cheese
- 2 cloves garlic, chopped
- 1/4 teaspoon salt
- salt and pepper, to taste
Preparation:
In a food processor pulse all ingredients until smooth. Taste and add more salt and pepper, as needed. Makes about 2 cups of pecan pesto for use with pasta, as a spread, or as a stuffing for chicken or topping for baked fish.
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