By Alon Shaya
Yields 2 cups of pesto. This pesto is great for fall 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.
½ cup of chopped pecans, not toasted
½ cup of parsley leaves, lightly packed with stems removed
¼ cup of grated parmigiano reggiano cheese
½ cup of pecan oil, you can substitute canola oil if pecan oil is not available
1 Teaspoon Kosher salt
4 Dates, seed removed, chopped fine
2 Teaspoons of 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 pureed. 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.