Hatch Chile Pecan Pesto

 

I have never been a fan of pine nuts. Honestly, their lack of flavor makes me wonder why anyone is. I suspect that the reason the Italians used pine nuts in pesto when it was first created is because of convenience, because they’re so widely available in Italy. No, I think pesto is better using almost any other seed or nut, and I have done so.

 

Today, not only did I try pesto with pecans, but spicy pecans from Melissa’s produce, Hatch Chile Seasoned Pecans in particular. Melissa’s Hatch Chile pecans are available in both red and green. I used the green variety for this pesto, but I wouldn’t hesitate to use the red, or a combination of the two. This pesto was out of this world! I’m a fan anyway, but seriously I could’ve eaten this stuff with a spoon. If you would like to seriously enhance the flavor of your pesto, this recipe is a must try.

Hatch Chile Pecan Pesto

 3 large garlic cloves

1/3 c. Melissa’s Hatch Pecans

¼ c. grated Parmesan cheese

2 c. packed fresh basil leaves

½ c. olive oil

¼ - ½ teaspoon kosher salt

¼ - ½ t. freshly ground black pepper

1½ t. freshly squeezed lemon juice

 Place garlic and pecans into the work bowl of a food processor and process until blended. Add cheese and basil and process until blended. With machine running, slowly drizzle in olive oil. Lastly, add salt, pepper, and lemon juice, and pulse to combine. Keeps in the fridge for two days, freezes for 2-3 months.