I had a potluck at my house last night with a healthy Italian theme. Pesto is a great appetizer to eat on bread and vegetables. I wanted to make a more local pesto with what was in season. The pecans in the CSA share were beautiful and they inspired me to make the following. We ate it on carrots, celery and crusty bread. It was very easy to make and I actually whipped it up while my guests were arriving. Enjoy.
Amy Hetager, CSA Blogger
Pecan and Parsley Pesto
1 bunch of local Parsley
1 handful of local Pecans
3 or 4 cloves of Garlic (or more of roasted garlic)
1/4 to 1/2 cup shredded parmesan cheese
Olive oil to mix
Salt and Pepper
Place all ingredients, except olive oil, in the food processor and open the top pour spout. Turn on the machine and drizzle the olive oil in slowly. It will move in the food processor more quickly when there is enough olive oil. Taste and add any additional salt and pepper. Enjoy.