Pecan Pesto Pasta
Recipe type: Side
  • 1 lb. Gemelli pasta, cooked al dente
  • ½ Cup Toasted pecans
  • 2 Cups Fresh basil leaves, packed
  • 2 Fresh garlic cloves
  • ⅔ Cup Extra virgin olive oil
  • 1 Cup Reggiano Parmesan Cheese, grated
  • 6 Oz. Heavy cream
  • Salt and fresh pepper, for taste
  1. In a food processor pulse oil, pecans, basil, garlic, and ½ the cheese until smooth but not liquefied.
  2. Season with salt and pepper.
  3. Reserve the mixture chilled.
  4. In a sauce pan place the heavy cream and reduce by ⅓ over medium heat.
  5. Season with salt and pepper.
  6. Add 2-3 tablespoons of the pesto and bring to boil.
  7. Season to taste.
  8. Add hot pasta and serve.
  9. Sprinkle the remaining cheese and drizzle the pesto over.
Recipe by ILovePecans at