Alonti's Pecan Pesto Pasta
A flavorful twist on traditional pesto using pecans instead of pine nuts, paired with the perfect pasta for a delicious meal that can be served hot or cold.
Servings 4
Calories 855kcal
Ingredients
- 25 fresh basil leaves
- 1/2 cup extra virgin olive oil
- 5 garlic cloves
- 1 teaspoon kosher salt
- 1/2 cup pecans
- 1 cup Parmesan cheese
- 2 tablespoons Romano cheese
- 1 pound pasta cooked according to package directions
Instructions
- Wash the basil leaves and place them into a food processor with the olive oil and garlic. Pulse several times until the garlic begins to break into small pieces.
- Add the kosher salt and pecans and process briefly at medium speed.
- Add the cheese and pulse until the cheese is mixed uniformly throughout.
- Pour some or all of the pesto over the cooked pasta and mix well.
- Store any remaining pesto in an airtight container in the refrigerator. It will remain fresh for a few days.
Recipe Tips
For the best flavor, toast the pecans lightly in a dry skillet before adding them to the pesto. This enhances their natural oils and creates a deeper, more complex flavor. Be careful not to overprocess the pesto – you want to maintain some texture rather than creating a completely smooth sauce. If you're planning to store the pesto, add a thin layer of olive oil on top to prevent oxidation and browning. When tossing with pasta, the reserved starchy pasta water is crucial for creating the perfect consistency.
Nutrition
Calories: 855kcal | Carbohydrates: 87g | Protein: 25g | Fat: 44g | Saturated Fat: 9g | Cholesterol: 19mg | Sodium: 1019mg | Potassium: 345mg | Fiber: 4g | Sugar: 3g | Vitamin A: 525IU | Vitamin C: 1.5mg | Calcium: 366mg | Iron: 2.3mg
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