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
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Thabani Sibanda
[email protected]I love the nutty flavor of this pesto. It's the perfect addition to any dish.
ENEBELI FIDELIS
[email protected]This pesto is a great way to add some extra flavor to your favorite dishes. I especially love it on pasta.
Barea Lagha
[email protected]I've never made pesto before, but this recipe was so easy to follow. It turned out great!
Alamzeb Dilsoz
[email protected]This pesto is a bit too sweet for my taste. I would recommend using less maple syrup next time.
Alihussan Juttg
[email protected]I'm not sure what I did wrong, but my pesto turned out really oily. Other than that, it was delicious.
Just Sew Crafty
[email protected]This pesto is a great way to use up leftover pecans. It's also a great way to add some extra flavor to your favorite dishes.
Vita Winona
[email protected]I love the combination of flavors in this pesto. The pecans give it a nice nutty flavor, and the basil and parsley add freshness.
Alice Ward
[email protected]This is a great recipe for a quick and easy weeknight meal. The pesto is flavorful and comes together in minutes.
David Sigauke
[email protected]I've made this pesto several times now, and it's always a crowd-pleaser. It's the perfect addition to any dish.
TANBIR HOSSIN
[email protected]This pesto is easy to make and so delicious. I love the nutty flavor of the pecans.
kinley phurba
[email protected]I'm not a huge fan of pesto, but this one is really good. It's not too oily or heavy, and the flavor is just right.
peter justin
[email protected]This is the best pecan pesto I've ever had! It's so flavorful and versatile. I've used it on pasta, chicken, and even fish, and it's always a hit.