Pecan Pesto With Spinach Recipe

How to make it

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• Toast the pecan pieces. Watch that they do not burn.
• Rinse the Basil and Spinach to get rid of whatever sand might remain.
• Place the pecans in the food processor and then load the basil, spinach and the garlic cloves into the bowl also.
• Add the teaspoon of salt.
• Pulse a few times to chop coarsely.
• Drizzle the ½ cup of olive oil as you run the food processor.
• Open and taste…you may need a few more sprinkles of salt.
• Cook the pasta al dente per the package directions (for DeCecco fettuccine, no more than 8 minutes). Lift the pasta with tongs into a large heated bowl and immediately add one half of the Pesto tossing lightly, adding more as needed to your taste. Lightly coated works as this like all Pesto’s is a vibrant tasting condiment.
• Add a ladle full of the pasta water, toss again and then sprinkle 1 cup of the Parmesan or Romano freshly grated cheese into the bowl and toss yet again. Serve in individual heated bowls with more cheese at the table.
• This recipe provides you with enough pesto to dress 1 pound of linguine/fettucine. The rest can be frozen in small containers (finally, here is a use for the smallest of containers. I mean really, what ever could you use a quarter cup storage container cup for, anyway???)
• To freeze, smooth out the single portion of pesto in the container and add a thin covering of olive oil to maintain the color. This will freeze well for 6 months!
• I had pesto on grilled chicken in Italy…it was soooo good! Now that I found one I like, I can use it on lots of grilled meats and fish.