Texas Pesto
We took classic pesto, gave it a Texas handshake, and turned it into something a little greener, a little meaner, and a whole lot more flavorful. Texas Pesto swaps the pine nuts for roasted pecans (because of course we did), then blends in fresh basil, sharp Parmesan Reggiano, garlic, and a little kick from crushed red pepper.
Bright from lemon juice, rich from olive oil, and just rough-around-the-edges enough to keep it interesting—this pesto’s just as good tossed with pasta as it is spread on a steak, dolloped on grilled veggies, or slathered on a warm biscuit if you’re feeling bold.
It’s Southern charm meets Italian soul—with a pecan twist.
Keep it fresh, keep it covered, and keep it in heavy rotation.
Recipe
Yields: 1 Cup
Pairs with Pasta, Pizza, Sandwiches, Chicken
Ingredients
2 Cups of Bail
1/2 Cup of Roasted Pecans
1/2 Cup of EVOO
1/2 Cup of Parmesan
1/2 Teaspoon Garlic
1 Tablespoon Lemon Juice
1/2 Teaspoon Salt
1/2 Teaspoon Pepper
Crushed Red Pepper to taste
Method
Pulse pecans, lemon juice, and garlic in the food processor
Add bail and pulse again
Drizzle in the olive oil with the food processor blade still running
Stop to scrape down the sides of the food processor
Add grated Parmesan
Add the salt, pepper and red pepper to taste
Basil pesto darkens when exposed to air. To store, cover tightly with plastic wrap or a layer of olive oil, ensuring the pesto's surface is covered and not allowing it to have contact with air.
PESTO MAYO
Method:
Whisk together and you’re ready to serve.
Ingredients:
1/4 Cup of Texas Pesto
1 Cup of Mayo
Try it out and don’t forget to tag us! @RRKGourmet #Rubbers
