Yum yum give me some. This nutty pecan pesto is simple to make and can be put on or in whatever your heart (and stomach) wants.
I chose to use pecans in this pesto because they have a robust full flavor. I also picked them, literally. My grandma has a pecan tree and last year she had so many blowing off the limbs we barely could collect them all. This year there were zero–I guess they do that sometimes? I am no pecan expert.
I did just move to a house that has one in the yard too but also– no nuts this year. I am hoping for lots of nuts next season though.
Of course, if you do not have pecans you can sub any other nut of choice. Same with the herb. I used parsley because it was in my fridge, but basil would also work nicely. I have even seem someone use the greens of a carrot. So, if you do that let me know how it turns out!
Put Some Nuts in Your Mouth Pecan Pesto Recipe
Serves 1 cup
Prep Time: 5 mins
Total Time: 5 mins
What You Need:
1/2 cup pecans
2 tablespoons lemon juice (or juice of half of a lemon)
3 garlic cloves
1 jalapeno (stem and seeds removed) (optional)
Big pinch of sea salt
Medium pinch of red pepper flakes
freshly ground black pepper to taste
2 cups parsley leaves
1/4 cup grated parmesan cheese (sub nutritional yeast if dairy-free)
1/4 cup extra-virgin olive oil, more for a smoother pesto
What You Do
In a food processor, chop up those nuts.
Add the garlic. Chop chop.
Dump in the lemon juice, salt, pepper, and pulse a bit more.
Add the parsley, keep it pulsing until combined.
While your food processor is still a humming, drizzle in the olive oil until combined.
Add the parmesan cheese, if using, and pulse to briefly combine.
For a nut-filled pesto, use less olive oil. For a smoother pesto add more olive oil.
The first recipe for the Phallic Food Diet Cookbook is a delicious and easy to make carrot ginger soup.
I refuse to be one of those people who write a novel before the recipe. I really do not care how much it helps the SEO. You deserve better than that.
So, here is the carrot ginger soup recipe:
Nut and Cream Topped Carrot Ginger Soup
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Serves 3 to 4
What You Need
1 tablespoon extra-virgin olive oil
1 cup chopped yellow onions
5-6 garlic cloves, smashed
3 heaping cups chopped carrots
1+ tablespoon grated (or chopped fine) fresh ginger (adjust according to taste)
1 tablespoon apple cider vinegar
Pinch of nutmeg (optional)
Pinch of cayenne pepper (optional)
4 cups vegetable broth
Sea salt and fresh black pepper
For the Nut & Cream Finish (Optional)
Plain greek yogurt (or non-dairy if vegan)
Put Some Nuts in Your Mouth Pecan Pesto (recipe to come next week)
What You Do
Get out a large pot. Put it on the stove. Add olive oil to the pot. Turn the heat up to medium.
Add the onions and a generous pinch of salt and pepper. Cook until softened, stirring occasionally, about 5 minutes.
Add the smashed garlic cloves and chopped carrots to the pot and cook about 8 minutes more, stirring occasionally.
Toss in the ginger, apple cider vinegar, the vegetable broth (and nutmeg, cayenne pepper if using). Reduce to a simmer and cook until the carrots turn from hard to soft, about 30 minutes. (Perfect time to make that Pesto if using)
Let cool slightly.
Transfer to a blender. Blend until smooth. (It certainly may not go super smoothly if it all doesn’t fit in blender at once, but it is worth the mess or the potential investment in an immersion blender.)
Once blended you can re-adjust the seasonings to your taste.
Finally, the fun part!
Pour the carrot ginger soup into a bowl. Take a spoonful of greek yogurt and wap it on top of the soup. Top the creamy yogurt with the Put Some Nuts in Your Mouth Pecan Pesto. Eat. Enjoy. Yum.
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