Uses For Leftover Basil Pecan Pesto:
- Thin it with a little water, fruit juice, or beer and use it to baste grilled meats.
- Mix it with cream for pasta.
- Make the Antipasto Pasta Salad, the Piadina Genovese, or the PAT Piadina.
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Pesto is attributed to the Ligurian region of northern Italy. Originally, pesto sauce
had no basil. Instead, cheese, olive oil, and pine nuts were blended to form a thick
paste. Since the Genovese hills were abundant with wild basil, cooks added it to the
blend later, much to everyone's delight. This sauce became known as Pesto alla Genovese.
The pesto-based pizzas at my restaurant were always popular, perhaps because my sauce is a
little different than the traditional kind. I use roasted pecans instead of pine nuts to
give this pesto a robust, earthy taste. Italian parsley and onion add even more flavor.
I like to make pesto in bulk and freeze it in flat, round, clear deli containers. That way
they stack well. When wrapped in plastic until tightly sealed, they'll last up to 6 months.
To save time:
Any quality store-bought pesto will work in the grilled pizza recipes.
Ingredients:
1 bunch of basil
¼ cup extra virgin olive oil
¹/3 cup grated Parmesan
¼ cup roasted pecans
1 clove garlic
¼ cup Italian parsley leaves, lightly packed
1 tablespoon chopped onions
Pinch of black pepper
¼ teaspoon kosher salt
¼ teaspoon sugar
Makes:
about ¾ cup
- rasp the basil bunch and twist to tear off the thick stems.
The remainder should measure about 2 cups.
- Place all of the ingredients in a food processor and process until smooth.
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