Pecan Pesto

I love fresh herbs. I overwinter some of my favorite herb plants on my windowsill. I also have a freezer filled with pecans I picked at a friend’s house and cracked myself. With these great local products, why not try making a fresh pesto sauce to use with the mushroom ravioli I had made? The result was pretty darn good. I highly recommend you try pecans next time you make pesto!

RECIPE: Pecan Pesto 
Makes enough for 3 servings of Ravioli  

SUPPLIES NEEDED: IMG_1433
Food Processor
Pot or Pan
Spatula or Spoon

INGREDIENTS:
4 cloves Garlic
Fresh Basil
Fresh Parsley|
Avocado Oil
Pecans
Parmesan Cheese
Dried Basil
Dried Parsley
Salt
Mushroom Ravioli

DIRECTIONS:
1) Peal and place the garlic cloves in the food process. Process until finely chopped.
2) Add the fresh herbs and process.
3) Add in a few handfuls of pecans and repeat.
4) Mix in Parmesan cheese and Avocado oil and process until the texture is right.

IMG_1439 (1)5) Taste and grind in some dried basil and parsley if additional herbs are needed since the windowsill plants are smaller than the garden plants.
6) Salt a large pot of water and cook up three servings of ravioli or other pasta.
7) Drain the ravioli/pasta when done, reserving just a bit of the liquid in the bottom of the pan, and stir in the fresh pesto to create even coverage.
8) Serve right away! IMG_1440

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