While in college, I played quite a bit with a pesto recipe. I use pecans, walnuts, and almonds. I call it American Tree Pesto because the Pecan and Walnut trees were growing wild across this great nation for millennium before any newcomers arrived.
Pesto is an uncooked sauce, typically made in a blender or pewter bowl. I prefer the blender because it fine grinds the basil and nuts allowing the flavors to mesh so nicely.
Today, I have it on hand in the refrigerator nearly ALL of the time. I use it on Angel hair pasta, as a dip with bread, and as a sandwich spread (try it with Smoked Turkey, lettuce, tomatoes and peppers.. this is my son Tommy's favorite sub). This pesto will last for a few weeks in a well sealed container in the refrigerator.
American Tree Pesto
1 Cup of a Olive Oil ( do not use vegetable oil)
1 Cup of fresh basil (I usually use more)
1/3 Cup of Pecans ( Note: Store pecans, walnuts, and almonds in freezer bags in the freezer.)
1/3 Cup of Walnuts ( no need to thaw before using).
1/3 Cup of Almonds
1/2 cup of grated Parmesan ( I ALWAYS have a wedge of Private Selection Parm in my fridge).
1/3 cup of water
2 large cloves of garlic or 3 smaller ones.
Salt to taste (you won't need a lot, the parm has plenty of it)
Pepper (to taste).
1 1/2 tablespoons of sugar
Pour the olive oil, pecans, walnuts, and almonds in a blender and blend. It won't take long, so blend for about 30 seconds. I usually like mine a little more course. With a rubber spatula, scrape the insides of the blender. Add the garlic, basil, Parmesan cheese, and water. Blend for 30-45 seconds. Add sugar, salt and pepper to taste. I usually add about a half a teaspoon of salt and pepper.
Please NOTE: Do not add the garlic to the olive oil before adding nuts or even with the nuts. Add after the nuts have been blended. The garlic will add an overpowering flavor to the olive oil.
Pour or toss with a nice hot al dente angel hair pasta and enjoy!
