- 1 small handful parsley
- 2-3 cloves of garlic (adjust according to our taste)
- 1/2 cup pecans (or nut of your choosing)
- 1/2 cup Parmesan cheese (shredded or grated)
- 1/4 cup extra virgin olive oil
Thanks to a very wet spring we ended up with buckets of pecans from the pecan trees in our yard. After my very tenacious husband shelled every one of them by hand, we bagged up and stored our nuts in the fridge and freezer to keep them from going rancid. Even after 6 months the nuts taste like they just fell from our front yard tree! No pecans? No problem! Use whatever nuts you have on hand! When faced with a bundle of fresh parsley that had seen better days, I saw an opportunity and the rest, as they say, is history. We didn’t add salt because the Parmesan cheese already made it salty enough and we’re trying to watch our sodium. But of course you can always add salt to taste at the end. This pesto holds up nicely against whole wheat pasta. Just be sure to reserve some pasta water to loosen up the pesto so that is spreads evenly over the pasta! Enjoy!
Mini food processor (you can certainly use a standard size processor and double the recipe. I tend to use the mini processor because sometimes I just don’t feel like hauling out the big processor and washing it).
Remove stems from parsley. You don’t have to pick off each leaf but just do the best you can. Peel 2-3 cloves of garlic-2 if they’re big and 3 if some of them are on the small side. If in doubt add the first 2 cloves to the food processor and then taste after the ingredients are ground and add another clove. Add the nuts and cheese and pulse until combined.
Pour in olive oil and pulse until the mixture begins to form a thick paste. Taste the mixture. If needed, add more garlic cheese or nuts. Cover and store in fridge. This holds up in fridge for several days and freezes well.