pecan oil pesto pasta• a whiskwell™ table recipe •
Pesto Elements
2 cups fresh basil leaves, packed
½ cup grated parmesan or pecorino Romano
⅓ cup toasted pecans
2 garlic cloves
½ cup Whiskwell™ Texas Pecan Oil
1 teaspoon fresh lemon juice
Salt and black pepper, to taste
Pasta Elements
12 oz pasta (fusilli, penne, or spaghetti)
½ cup reserved pasta water (saved from boiling the pasta)
Extra parmesan, for serving
Additional chopped pecans, for garnish (optional)
Directions
Bring a large pot of salted water to a boil and cook the pasta until al dente. Reserve ½ cup of the pasta water, then drain and set aside.
In a food processor, combine the basil, pecans, garlic, parmesan, lemon juice, salt, and pepper. Pulse until roughly chopped.
With the motor running, slowly stream in the Whiskwell™ Texas Pecan Oil until the pesto becomes smooth and emulsified. Taste and adjust seasoning as needed.Return the drained pasta to the pot or a large bowl. Add the pesto and toss well to coat, adding a splash of the reserved pasta water if needed to loosen the sauce.
Serve warm, topped with extra parmesan and a sprinkle of chopped pecans if desired. Finish with a light drizzle of pecan oil for extra richness.
