Pasta with Lemon, Parsley & Georgia Pecan Pesto
Heat a small skillet over medium heat; add pecans and toast lightly. Transfer pecans to blender or food processor. In same skillet, heat oil over medium heat an
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Cooking tools:
- Food processor
- Blender
- Skillet
- Pot
- Colander
- Measuring cup
- Stove
- Spoon
Ingredients
- 3/4 cup Georgia Pecans (chopped or halves)
- 2 tablespoons olive oil
- 2 cloves garlic, finely chopped
- 2/3 cup packed fresh parsley leaves
- 2 tablespoons grated Parmesan cheese
- 2 tablespoons dry seasoned bread crumbs
- 1/2 teaspoon finely grated lemon zest
- 10-oz. dry pasta
- Freshly ground black pepper
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