Southern Pecan Pesto

Southern Pecan Pesto Recipe

By Tammy Algood Published: November 1, 2016

• Yield: 2 cups

Ingredients

• 2 cups chopped pecans
• 2 cloves garlic peeled
• 2 jalapeno peppers halved and seeded
• 2 teaspoons balsamic vinegar
• 1/2 teaspoon salt
• 1/2 teaspoon coarse black pepper
• 1/4 teaspoon white pepper
• 1/4 teaspoon paprika
• 1/4 cup peanut oil

Instructions

1. Place the pecans, garlic, jalapeños, vinegar, salt, black pepper, white pepper and paprika in the bowl of a food processor. With the processor running, pour the oil through the chute until well blended. Use immediately or refrigerate and use within 2 days.