Mashama Baileys Pecan Pesto Recipes

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MASHAMA BAILEY'S PECAN PESTO



Mashama Bailey's Pecan Pesto image

This recipe, from the chef Mashama Bailey of the Grey in Savannah, Ga., came to The Times in 2015. The pesto's roots are Italian, of course, but its flavor and texture nod first to the South, with pecans swapped in to the paste in place of more traditional pine nuts, and then to the wider world, with the inclusion of both Thai and opal basils to the mix. But use whatever basil you can find. Ms. Bailey's cooking is more about bending the rules than enforcing them.

Provided by The New York Times

Categories     dips and spreads, appetizer

Time 10m

Yield 1 cup

Number Of Ingredients 8

1 small clove garlic
1 cup fresh basil leaves
1 cup fresh Thai basil leaves
1 cup fresh opal basil leaves (or substitute more basil)
1/2 cup pecans, toasted
1/2 cup extra-virgin olive oil
2 tablespoons freshly grated pecorino Romano or Parmesan
Salt

Steps:

  • Put garlic in the bowl of a food processor and pulse to break it into smaller pieces.
  • Add basil and pecans to the processor. With the machine running, slowly add the olive oil and purée until mixture is mostly smooth.
  • Transfer pesto to a bowl and stir in grated cheese. Season to taste with salt.

Nutrition Facts : @context http, Calories 173, UnsaturatedFat 15 grams, Carbohydrate 1 gram, Fat 19 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 3 grams, Sodium 72 milligrams, Sugar 0 grams

SPAGHETTI WITH PECAN-HERB PESTO



Spaghetti with Pecan-Herb Pesto image

"Pecans add a nutty sweetness to this pesto."

Provided by Geoffrey Zakarian

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 8

1 1/2 cups packed fresh basil leaves
1 1/2 cups packed fresh Italian parsley leaves
1 clove garlic
1/2 cup extra-virgin olive oil
1/4 cup freshly grated parmigiano-reggiano
1/2 cup pecans
Kosher salt1 pound spaghetti
Finely grated zest of 1 lemon

Steps:

  • Preheat the oven to 350 degrees F. Scatter the pecans on a rimmed sheet pan and toast until they are fragrant and a shade or two darker, 7 to 8 minutes. Cool.
  • Bring a large pot of salted water to a boil. Add the pasta to the boiling water and cook according to the package directions until al dente. Drain, reserving about 1/2 cup pasta water.
  • Meanwhile, put the pecans in a food processor with the lemon zest, basil, parsley and garlic and pulse six or seven times to make a chunky paste. Scrape down the sides of the work bowl and, with the processor running, add the olive oil in a steady stream to make an almost-smooth pesto.
  • Scrape the pesto into a large serving bowl and stir in the cheese. Season with salt. Add the spaghetti and toss, adding the reserved pasta water to loosen, if needed.

BASIL PECAN PESTO



Basil Pecan Pesto image

I prefer the taste of pecans over the pine nuts usually called for in pesto recipes. I developed this recipe over a summer of trial and error and prefer it to all other pesto recipes!

Provided by grettagirl

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes

Time 15m

Yield 12

Number Of Ingredients 7

3 cups fresh basil leaves
1 ½ cups pecans
4 cloves garlic
½ cup shredded Parmesan cheese
¾ cup olive oil
½ teaspoon kosher salt
1 pinch ground black pepper to taste

Steps:

  • Blend the basil, pecans, garlic, Parmesan cheese, olive oil, salt, and pepper together in a food processor until the mixture becomes a slightly chunky paste.

Nutrition Facts : Calories 232 calories, Carbohydrate 2.7 g, Cholesterol 2.9 mg, Fat 24.3 g, Fiber 1.5 g, Protein 2.9 g, SaturatedFat 3.3 g, Sodium 131.9 mg, Sugar 0.6 g

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