- 12 oz. Kale
- 1/4 cup toasted pecans
- 2 cloves garlic
- 1/2 cup parmesan cheese grated
- 1/3 cup pecan or olive oil
(Uses for pecan pesto: serve with cream cheese and crackers, over pasta, to dress a mozzarella and tomato (Caprese) salad, or smear over meats toward the end of the grilling/roasting time)
Briefly wilt the kale in a pan with some olive oil or white wine, set aside.
Place the toasted pecans and garlic in a food processor, spin.
Add the parmesan, kale, salt, pepper, spin.
Stream in pecan or olive oil until desired consistency is reached.
A recipe for health nuts… no pun intended! Mix kale and pecans for an incredible pecan pesto, perfect for a starter or to add to other dishes.View Details