Louisiana pecan and date pesto



Posted on August 10, 2011 at 12:18 PM

Updated Wednesday, Aug 10 at 3:27 PM

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.