Edit ModuleShow Tags

Party Pesto

Chef Alon Shaya, Executive Chef/ Partner of Domenica, shares a perfect appetizer or side dish for any event.

Louisiana Pecan and Date Pesto
 
"This pesto is great for dishes that may include wild game, duck or pork. I also like to eat it drizzled over some really good ricotta from Narragansett Creamery with grilled bruschetta."

1/2 cup chopped pecans, not toasted
1/2 cup parsley leaves, lightly packed with stems removed
1/4 cup grated Parmigiano-Reggiano cheese
1/2 cup pecan oil, you can substitute canola oil if pecan oil isn’t available
1 teaspoon kosher salt
4 dates, seed removed, chopped fine
2 teaspoons good balsamic vinegar

Mix together pecans, parsley leaves, Parmigiano-Reggiano, pecan oil and kosher salt in the bowl of a food processor. Lightly pulse all ingredients together until well combined, but not totally puréed. It will come together pretty quickly.

Remove from the food processor and place into a mixing bowl. Fold in the chopped dates and balsamic vinegar. Use within one day of making.

Yields 2 cups pesto.

Domenica
123 Baronne St.
(504) 648-6020
www.domenicarestaurant.com

You Might Also Like

Midway Mule

Drinking to victory

Rougaroux Sweet Tea Sour

This variation contains rum instead of bourbon

The Refresher

A cocktail made with port

Crawfish 7 Ways

The Boil And More

Southern Contemporary

Three to Try

Add your comment: