Pecan Pesto

Using the organic pecans and living basil I received in my CSA produce bag last week, I decided to make a pecan pesto for dinner the other night. Normally, pesto is made with pine nuts, but other nuts can be used as well. Walnuts are a good substitute and.... well, pecans held up mighty fine, too! This is such a quick meal to prepare. It took about 20 minutes- tops. That's what so amazing about fresh produce, you do not have to do too much to them, because the flavors speak for themselves.

INGREDIENTS
· 1 cup fresh basil leaves, packed
· 1/2 cup pecans
· 3 cloves garlic
· 1 tbsp. lime juice or balsamic vinegar
· 2/3 cup olive oil
· 1/2 tsp. salt
· 1 tbsp. black pepper
· 4 tbsp. Parmesan cheese

DIRECTIONS
· combine all ingredients except cheese in a blender or food processor.
· after blended well, stir in cheese.
· refrigerate until use

I used my pecan pesto on whole wheat penne pasta and a sauteed heirloom tomato for dinner. The pesto comes out very tangy and nutty. The heirloom tomato added extra moisture to the pasta. It was absolutely divine.

Mangia!