Best 3 Mashama Baileys Pecan Pesto Recipes
Mashama Baileys pecan pesto is a delectable and versatile sauce that adds a burst of flavor to any dish. With its unique combination of salty, sweet, and savory notes, this pesto is sure to impress your taste buds. Made from a blend of fresh basil, aromatic garlic, toasted pecans, and creamy Parmigiano-Reggiano cheese, this pesto is a perfect accompaniment to pasta, grilled chicken or fish, and even pizza. Whether you're looking for a quick and easy weeknight meal or a special dish to serve at a dinner party, this recipe is sure to become a favorite.
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MASHAMA BAILEY'S PECAN PESTO
This recipe, from the chef Mashama Bailey of the Grey in Savannah, Ga., came to The Times in 2015. 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.
Provided by The New York Times
Categories dips and spreads, appetizer
Time 10m
Yield 1 cup
Number Of Ingredients 8
Steps:
- 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 purée until mixture is mostly smooth.
- Transfer pesto to a bowl and stir in grated cheese. Season to taste with salt.
Nutrition Facts : @context http, Calories 173, UnsaturatedFat 15 grams, Carbohydrate 1 gram, Fat 19 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 3 grams, Sodium 72 milligrams, Sugar 0 grams
BRAISED SMOKED COLLARD GREENS WITH PEPPER VINEGAR
Braise smoked collard greens with onions, then toss them with a bright pepper vinegar for dish that's smoky, sweet, and savory. From chef Mashama Bailey.
Provided by Mashama Bailey
Number Of Ingredients 12
Steps:
- To make the pepper vinegar: Bring the vinegar and sugar to a boil and stir to dissolve. Add the chiles and cool in the fridge for at least 2 hours to overnight.
- Smoke the collards in 2 batches: Preheat the oven to 200°F. To create a smoker, use two large aluminum pans. First, heat the wood chips in a cast-iron pan over hight heat, until they begin to smoke. Remove the cast-iron pan from the heat and place the hot wood chips in one of the aluminum pans. Then, using a small but sharp knife, punch holes in the bottom of the second pan and place it on top of the first pan with the wood chips inside. Add the collards to the top pan, place in the oven, and smoke for 15 minutes. Remove from the oven and set aside.
- In a Dutch oven, sweat the red and white onions, leeks, and shallot with 2 cups of the olive oil and a nice pinch of salt. Add the smoked collards in increments until they cook down, then add more. Once all of the collards are in the pot, add the remaining oil and 8 cups of water. Cook, covered, on low heat, until done, about 1½ to 2 hours.
- To serve: Dress the collard greens with the pepper vinegar to taste.
BASIL PECAN PESTO
I prefer the taste of pecans over the pine nuts usually called for in pesto recipes. I developed this recipe over a summer of trial and error and prefer it to all other pesto recipes!
Provided by grettagirl
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes
Time 15m
Yield 12
Number Of Ingredients 7
Steps:
- Blend the basil, pecans, garlic, Parmesan cheese, olive oil, salt, and pepper together in a food processor until the mixture becomes a slightly chunky paste.
Nutrition Facts : Calories 232 calories, Carbohydrate 2.7 g, Cholesterol 2.9 mg, Fat 24.3 g, Fiber 1.5 g, Protein 2.9 g, SaturatedFat 3.3 g, Sodium 131.9 mg, Sugar 0.6 g
Tips:
- Use fresh, high-quality ingredients for the best flavor.
- Toast the pecans in a dry skillet over medium heat until fragrant and golden brown, about 5 minutes. This will bring out their nutty flavor.
- Use a food processor or blender to make the pesto. This will give it a smooth and creamy texture.
- Season the pesto to taste with salt and pepper. You can also add a squeeze of lemon juice or a pinch of red pepper flakes for a little extra flavor.
- Pesto can be used in a variety of dishes, including pasta, pizza, grilled chicken, and fish.
- Pesto can be stored in an airtight container in the refrigerator for up to 2 weeks, or in the freezer for up to 3 months.
Conclusion:
Mashama Bailey's Pecan Pesto is a delicious and versatile condiment that can be used in a variety of dishes. It's easy to make and can be stored in the refrigerator or freezer for later use. So next time you're looking for a new way to add flavor to your food, give this pesto a try!
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