Pesto with pecans and garlic
6 servings
15 minutes
Pesto with pecans and garlic is a refined sauce that is a variation of classic Italian pesto. Instead of the usual pine nuts, it uses flavorful pecans that add nutty depth and softness to the sauce. Roasted garlic softens its sharpness, enriching the dish with sweet-spicy notes, while Parmesan adds richness. Parsley adds freshness, and olive oil binds all the ingredients into a smooth velvety mass. This pesto perfectly complements pasta, can be a wonderful sauce for meat or used as a spread on crispy baguette. Its rich and deep flavor makes every dish special, and the unusual combination of ingredients delights gourmets ready for new culinary discoveries.
1
In a dry pan with a diameter of 20 cm, roast unpeeled garlic cloves for 7 minutes, shaking the pan occasionally, until fragrant and slightly browned. Then transfer to a plate, cool down, and peel.
- Garlic: 3 cloves
2
Roast the nuts in the same way. Grate the cheese and chop the parsley.
- Pecan: 125 g
- Parmesan (Parmigiano Reggiano): 30 g
- Parsley: 15 g
3
Put all the ingredients, including the peeled garlic, into a food processor and chop well, then season with salt and pepper.
- Garlic: 3 cloves
- Pecan: 125 g
- Extra virgin olive oil: 0.5 glass
- Parsley: 15 g
- Parmesan (Parmigiano Reggiano): 30 g
- Salt: to taste
- Ground black pepper: to taste
4
You can add a little of the water in which the pasta was cooked.
