WHY THIS RECIPE WORKS Once you go beyond the classic version, pesto can actually be prepared with a variety of ingredients—other herbs and greens like parsley or arugula, or even potent ingredients like sun-dried tomatoes or olives. For this delicious variation, we chose parsley as the star. To balance out the flavor of the parsley, which is grassier and heartier than the traditional basil, we found it necessary to ramp up the nut flavor profile. Pecans have a more pronounced flavor than pine nuts, so we decided to use those here. You can substitute walnuts, blanched almonds, skinned hazelnuts, or any combination of these three for the pecans. Stir this into rice or a bowl of steamed or sautéed green beans.
Makes: about ¾ cup; enough for 1 pound pasta
Total time: 25 minutes
INGREDIENTS:
- 2 garlic cloves, unpeeled
- ½ cup pecans
- 2 tablespoons fresh parsley leaves
- 3½ tablespoons extra-virgin olive oil
- 2 tablespoons grated Parmesan cheese
- Salt and pepper
INSTRUCTIONS:
- Toast garlic in 8-inch skillet over medium heat, shaking skillet occasionally, until softened and spotty brown, about 8 minutes. When garlic is cool enough to handle, discard skins and chop coarse. Meanwhile, toast pecans in now-empty skillet over medium heat, stirring often, until golden and fragrant, 4 to 5 minutes.
- Place parsley in 1-quart zipper-lock bag. Pound bag with flat side of meat pounder or with rolling pin until all leaves are bruised.
- Process garlic, pecans, and parsley in food processor until finely chopped, about 1 minute, scraping down sides of bowl as needed. With processor running, slowly add oil until incorporated. Transfer pesto to bowl, stir in Parmesan, and season with salt and pepper to taste. (Pesto can be refrigerated for up to 3 days or frozen for up to 3 months. To prevent browning, press plastic wrap flush to surface or top with thin layer of olive oil. Bring to room temperature before serving.
