Toasted Nut And Parsley Pesto
Makes Enough For 1 Pound Of Pasta
Ingredients
3 garlic cloves, unpeeled
1 cup pecans
7 tablespoons extra-virgin olive oil
1⁄4 cup fresh parsley leaves
1⁄4 cup grated Parmesan cheese
Instructions
- Toast garlic in 8-inch skillet over medium heat, shaking pan occasionally, until softened and spotty brown, about 8 minutes; when cool enough to handle, remove and discard skins. While garlic cools, toast nuts in now-empty skillet over medium heat, stirring often, until golden and fragrant, 4 to 5 minutes.
- Process garlic, nuts, oil, and parsley in food processor until smooth, about 1 minute, scraping down bowl as needed. Transfer mixture to small bowl, stir in Parmesan, and season with salt and pepper to taste. (Pesto can be refrigerated for up to 3 days in bowl with plastic wrap or thin layer of oil covering surface.)
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