pecan pesto
 
1 lb.  spinach, cleaned
2-1/2 cup  pecans *
7 oz.  romano cheese
1/2 cup  fresh basil
2-1/2 Tbsp  garlic cloves -- minced
7 Tbsp  olive oil
 
place all ingredients in food processor and blend until mixture 
reaches pesto consistency. 
taste and adjust seasoning if necessary. 
 
notes : * if the pecans are a little soft and have absorbed moisture, 
then place them on a baking sheet and place in a medium heat oven and 
bake until crisp - not soft or moist. 
 
source: http://www.foodreference.com/html/pecanpestor.html 
 
 
 
 
 
 
(ID: 77301) Mirror: rec.food.recipes: Tue, Mar 9, 2004


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