Guest guest Posted May 23, 2007 Report Share Posted May 23, 2007 Pecan Pesto 1 lb. spinach, cleaned 2 1/2 cups pecans 7 ounces romano cheese 1/2 cup fresh basil 2 1/2 tablespoons garlic cloves, minced 7 tablespoons olive oil Place all ingredients in food processor and blend until mixture reaches pesto consistency. Taste and adjust seasoning if necessary. 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. Take the Internet to Go: Go puts the Internet in your pocket: mail, news, photos & more. Quote Link to comment Share on other sites More sharing options...
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