Wednesday, August 9, 2006 11:00 AM–2:00 PM
“Reaping Rewards of the Herbal Harvest”

Pecan and Tarragon Pesto Sauce

Prep Time:  15 Minutes
Yields:  6 Servings

Comment:
Toasted pecans and fresh herbs add warm flavors to pasta, bruschetta or spreads made with this pesto.

Ingredients:
2½ cups pecans
1 pound of spinach, cleaned
7 ounces Parmesan cheese, grated
½ cup tarragon
2½ cloves garlic
7 tbsps pecan oil
Salt and black pepper to taste

Method:
Preheat oven to 375º. Spread pecans on baking sheet and toast in oven for 7-8 minutes, then let cool. In a food processor, combine all ingredients and process until desired consistency is achieved.