Sage and Pecan Pesto with Roasted Brocolli tossed with pecan crumbs
 
Ingredients
  • Pecan Pesto: (from Blue-Kitchen)
  • ½ cup pecans
  • 2 large garlic cloves, minced
  • ½ teaspoon salt
  • 1 cup packed fresh basil leaves, washed and dry
  • 1 cup sage leaves
  • ½ cup good quality olive oil
  • ⅓ cup freshly grated Parmesan
  • hot water
  • ½ tsp each of salt and freshly ground black pepper
  • Pasta:
  • 16 ounces of noodles of your choice
  • 2 TBSP olive oil
  • ½ tsp salt
  • 2 cups of fresh broccoli florets or 1 bag of frozen broccoli
  • 1 tsp minced garlic
  • ½ cup parmesan cheese
Instructions
  1. Toast pecans in a nonstick skillet over a medium-low flame, stirring occasionally, until golden and fragrant—about 5 minutes. Transfer to a shallow bowl or plate in a single layer to cool completely.
  2. Transfer pecans to a food processor and pulse until you have fine pecan crumbs. Reserve ½ cup of pecan crumbs and set aside. Mince garlic and mix with ½-teaspoon salt in a small bowl, mashing with a fork to form a paste of sorts. Combine basil, sage, pecan crumbs, garlic and Parmesan in bowl of food processor. Pulse several times to coarsely chop and combine everything. Add olive oil and 2 tablespoons hot water [you can steal some from the boiling pasta water] and blend to proper consistency. Don’t overprocess—you want a little texture to the pesto.
  3. Meanwhile, boil your pasta according to package directions. Heat olive oil in medium skillet and saute the broccoli and garlic until slightly tender. Stir in ¼ cup of reserved pasta water. Mix in the pasta and pesto. Toss with parmesan cheese and remaining pecan crumbs.
Recipe by Kitchen Belleicious at https://kitchenbelleicious.com/2012/01/27/sage-and-pecan-pesto-with-roasted-brocolli-tossed-with-pecan-crumbs/