Spicy Pecan Pesto

(from Lucianolinda’s recipe box)

Source: Arkansas Democrat Gazette- Kelly Brant

Categories: Appetizers- Snacks

Ingredients

  • 2 cups pecan halves, lightly toasted
  • 4 cloves garlic
  • 2 fresh jalapenos, stemmed and seeded, if desired
  • 2 tsp. whole black peppercorns, crushed
  • 1/2 tsp. kosher salt
  • 1/3 cup walnut or sunflower oil
  • Splash balsamic vinegar

Directions

  1. In a food processor, lightly grind the nuts. Add the garlic, jalapenos, peppercorns, salt and oil and process to as fine a paste as possible. Add the vinegar and puree again. Use immediately or refrigerate for up to 2 days. Bring to room temperature before serving.

  2. makes about 2 cups

Email to a friend | Print this recipe | Back