There’s a lot of herb flavor potential for pesto, and this fresh sauce always goes well with pasta. Although traditional pesto is made with basil and pine nuts, it can also be made using any combination of seasonal herbs or nuts.
Boise-based chef and owner of Wild Plum Events, Alex Cardoza, prefers toasted pecans when making pesto, and he uses whatever herbs he has on hand. “Always go with fresh herbs when you can,” he recommends.
Pecan Herb Pesto
Yields: about 2 cups
- 4 oz mixed fresh herbs including basil, parsley, tarragon and mint
- 2 oz grated Parmesan cheese (about ¾ cup)
- ¾ cup olive oil
- 2 oz toasted pecans or other nuts (about ½ cup)
- ½ tsp salt
In food processor with knife blade attached or blender, add all ingredients; process until smooth. If not serving right away, transfer to airtight container; cover and refrigerate up to 3 days or freeze up to 3 months.