Pesto Pecans
 
Recipe By :Jeanette Ferrary and Louise Fiszer 
Serving Size : 0 Preparation Time :0:00 
Categories : Appetizer Nuts 
 
 
  amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 
2 cup  Pecans
  boiling Water
1 cup  Basil Leaves
3 clove  Garlic
1/4 cup  Olive Oil
3 Tbsp  Parmesan Cheese
  salt and Pepper
 
Place pecans in heat-proof bowl and cover with boiling water. Let stand for 10 
minutes, then drain thoroughly. Preheat oven to 350. Place pecans on paper 
towel-lined cookie sheet and toast about 30 minutes, shaking cookie sheet from 
time to time to turn the nuts. Remove from oven. In a food processor, mince 
basil and garlic together until finely chopped. In a large skillet, heat oil 
until hot. Add pecans and cook, turning frequently with spatula until nuts 
appear shiny and coated with oil (about 5 minutes). Add basil garlic mixture 
and cook for another 5 minutes, tossing nuts until they are well coated. 
Sprinkle cheese over the nuts and cook for another minute. Remove from skillet 
and let cool. Season with salt and pepper to taste. 
 
Source: "The California-American Cookbook" 
Yield: "2 cup" 
 
- - - - - - - - - - - - - - - - - - - 
 
Per Serving (excluding unknown items): 2004 Calories; 205g Fat (87.2% calories 
from fat); 24g Protein; 44g Carbohydrate; 17g Dietary Fiber; 12mg Cholesterol; 
284mg Sodium. Exchanges: 2 1/2 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 39 
Fat. 
 
NOTES : Soaking helps remove any bitterness and enables the nuts to absorb more 
flavor. 
Store in airtight container. 
 
Meg 
 
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(ID: 80471) Mirror: rec.food.recipes: Fri, Sep 13, 2002


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