Pecan Pesto

Toasted pecans kick up the flavor of ordinary pesto. Use this recipe for homemade pesto, or as a shortcut add toasted pecans (coarsely chopped in a foor processor) to store-bought pesto.

Ingredients:

• 4 cups loosely packed fresh basil leaves
• 1 cup (4 oz.) freshly shredded Parmesan cheese
• 1 cup toasted pecans
• 1 cup olive oil
• 4 garlic cloves
• 2 tablespoons lemon juice
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Direction:

1. Process all ingredients in a food processor until smooth.

Southern Living
NOVEMBER 2009

Warm Pecan Vinaigrette

Serve this warm vinaigrette over baby spinach for a great fall salad. Toasted pecans, apple cider vinegar, honey, and Dijon mustard give it its wonderful flavor.

Ingredients:

• 2 finely chopped shallots
• 3 tablespoons olive oil
• 1/2 cup chopped toasted pecans
• 3 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Direction:

1. Sauté chopped shallots in hot olive oil over medium heat 3 minutes. Stir in pecans, vinegar, Dijon mustard, honey, salt, and pepper. Reduce heat to low; cook, stirring constantly, until warm.

Southern Living
NOVEMBER 2009