I love food - cooking and eating delicious things are two activities I devote a good chunk of my leisure time to. When Jill suggested I write a recipe section for the blog I thought it would be a great way to share what's cookin' in my home kitchen and my current food obsessions.
Seeing how it's literally raining pecans in Austin lately, I felt inspired to incorporate them into my first installment of Rex's Recipes. I'm not much of a baker, so Pecan pie was not my first thought. Instead I landed on pesto - quick, delicious and versatile it was an obvious choice. Though pesto doesn't require a whole lotta time to execute, if you choose to forage your own nuts, like I did it, it becomes a bit more labor intensive. It's worth it though, cuz foraged means free and the street cred that comes with telling your friends you "foraged deez nuts" can't be bought.
Some of you are thinking "hold up, pesto with pecans!? Is that even legal?" To those I say - not only is it legal, it's delicious, free your mind. I tried the recipe below with sage as my herb and pecans (duh) for the nut to compliment a butternut squash ravioli.
Rex's Choose Your Own Adventure Pesto
2 cups packed fresh herbs/greens: basil cilantro, sage, parsley, mint, kale, arugula, or sorrel are good choices. (Combos are fun too - basil + mint, basil + sage, cilantro + parsley)
3 cloves garlic (2 if you aren't a garlic maniac)
1/3 cup olive oil
1/2 cup hard cheese, grated (Parmesan, Pecorino, or super aged Gouda are good choices)
Use a knife to do initial rough chops of all your ingredients, then add the greens, nuts, garlic and grated cheese to a food processor and merely mix together. With processor on, slowly add 1/2 cup of the oil and process until fully incorporated. Season with salt and pepper and a squeeze of lemon.
**note, the below pictures are not the butternut squash ravioli but a different adventure.....basil and arugula with pecans and sunflower seed pesto!!!