Cooking Classics: Pecan Pesto

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Cooking Classics

The Technique

Pecan Pesto

Fresh basil, Parmesan cheese & flavorful spices make pesto a wonderful summer staple that may be used to make salads, side dishes & pasta better. Although traditionally prepared with pine nuts, peanuts, pecans & many other nuts many be substituted to offer a slightly different taste. Pecan Pesto is a lovely variation that’s well worth your attention. Use the last bit of fresh basil that’s growing in your herb garden for a host of quick recipe solutions. 

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rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickPecan Pesto
makes 1 1/2 cups

4 cups fresh basil leaves, loosely packed
2/3 cup toasted pecan halves
2 small garlic cloves
3/4 cup olive oil
3/4 cup freshly grated Parmesan cheese
1 tsp lemon zest
1/4 tsp kosher salt
Freshly ground black pepper

Pulse the basil, the pecans & the garlic in a food processor until finely chopped, stopping occasionally to scrape down the bowl sides with a rubber spatula. With the machine running, add the oil in a slow steady stream. Transfer mixture to a medium bowl, then stir in the Parmesan cheese & the remaining ingredients. Taste & adjust the seasonings. Store covered, in the refrigerator, up to two days.

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How To Blanch Fresh Basil

Basil offers undeniable fresh, bold flavor & it’s delicious in a variety of foods. The summer herb is a baseline in pesto but try stirring it into mayonnaise, dips & vinaigrettes. It’s also wonderful when used to prepare pistou– much like pesto without the pine nuts — pistou may be tossed with pasta or slathered over pizza dough in place of traditional tomato sauce. 

Summer Entertaining. Fresh Basil By Rebecca Gordon Editor In Chief Publisher Buttermilk Lipstick Culinary Entertaining Techniques Magazine Cooking Baking Instructional Digital Magazine Modern Southern Socials Game Day Entertaining RebeccaGordon Southern Hostess Summer Parties Pastry Chef TV Cooking Personality Birmingham Alabama

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickThe Technique

Bring a small saucepan filled halfway with water to a boil over Medium-High heat. Add 1 cup packed fresh basil leaves. Turn off the heat. Let stand 15 seconds. Begin removing the basil with a pair of tongs & immediately plunge into ice water to stop the cooking process. Retrieve the basil from the ice water with the tongs. Use blanched basil in pesto as well as a host of other dishes in order to hold the color of the herb.

The Tune
“We Shall Be Changed” Marion Williams

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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Football Fanatic * Buttermilk Lipstick Culinary & Entertaining Techniques Instructor * Cooking & Baking Tutorials * Media Personality * Baking & Pastry Artist * Gardener * Runner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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