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.
123 Baronne St.