Pecan Pesto - 1g Carbs, 0g Fiber, 0g Sugar
From: The New York Times - Dylan Wilson for The New York Times
Featured in: At The Grey In Savannah, History Takes Another Turn
Jeff Gordinier profiled Mashama Bailey, the chef at the Grey in Savannah, Georgia, in 2015. He picked up her recipe for pesto during the reporting, and we've adapted it for home use. The pesto's roots are Italian, of course, but its flavor and texture nod first to the South, with pecans swapped in to the paste in place of more traditional pine nuts, and then to the wider world, with the inclusion of both Thai and opal basils to the mix. But use whatever basil you can find. Ms. Bailey's cooking is more about bending the rules than enforcing them.
Basil, Pecan, American
Time: 10 min
Yield: 1 cup
1 small clove garlic
1 cup fresh basil leaves
1 cup fresh Thai basil leaves
1 cup fresh opal basil leaves (or substitute more basil)
1/2 cup pecans, toasted
1/2 cup extra-virgin olive oil
2 Tbsp freshly grated pecorino Romano or Parmesan
Salt
Put garlic in the bowl of a food processor and pulse to break it into smaller pieces.
Add basil and pecans to the processor. With the machine running, slowly add the olive oil and puree until mixture is mostly smooth.
Transfer pesto to a bowl and stir in grated cheese. Season to taste with salt.
Servings: 8
Nutrition Per Serving: 179 Calories, 19g Fat, 2g Saturated Fat, 12g Mono Fat, 2g Poly Fat, 1g Carbs, 0g Dietary Fiber, 0g Sugars, 1g Protein, 1mg Cholesterol, 31mg Sodium
Posted by: chefgloria1030@yahoo.com
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