Pecan Rosemary Pesto
By: Liz Moody
Serving Size: 4
Cook Time: 15 mins
Blogger Liz Moody provides a new spin on a classic vegetarian snacking option with a Pecan Rosemary Pesto that’s perfect for dipping.
1 cup raw pecan pieces
2 cups spinach, packed
2 sprigs rosemary leaves
3 cloves garlic, peeled
1 tablespoon honey
Juice of 1 lemon
1/4 teaspoon fine grain sea salt
Generous pinch of freshly ground black pepper
1/4 – 1/2 cup extra virgin olive oil
- In a large skillet over medium heat, gently toast the pecan pieces until fragrant and golden, about 2-3 minutes.
- Add the pecan pieces to a food processor with the spinach, rosemary, garlic, honey, lemon, salt, and black pepper.
- Process until smooth, then drizzle in the olive oil, starting with ¼ cup, and process until smooth and desired thickness. Serve as a dip with your favorite crudites. Store in the fridge for 4-5 days.