Pecan Pesto

Background info: The only tree nut native to North America, pecans were originally cultivated by Native Americans in wild groves since the 16th century (“pecan” is derived from the Algonquin word “paccan”). Spanish colonists took to growing them in orchards during the late 17th century, and this highly-valued nut remained a critical crop for most of the South; during the 18th and 19th centuries, they were worth more than popular row crops, such as cotton! To this day, pecans remain an important, nutrient-dense crop in the Southern states (and Mexico).

Loaded with heart-healthy monounsaturated and polyunsaturated fats, pecans provide a great source of thiamine (B1) and copper, both of which are important for proper brain function. And, if you are looking for a “good mood food,” pecans are abundant in manganese, which is an essential nutrient in supporting both mental focus and emotional balance.

– Price-Pottenger

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Ingredients

1 large or 2 small bunches fresh basil (leaves washed and removed from stems)
2 tablespoons soaked and dehydrated pecans
2-3 cloves garlic
¼ cup olive oil
½ teaspoon unrefined sea salt
¼ cup raw butter, softened
¼ cup raw parmesan cheese, finely grated
Juice of ½ lime

Directions

Combine basil leaves, pecans, garlic cloves, olive oil, and salt in a food processor and pulse until creamy. Remove from processor and combine with softened butter and grated Parmesan in a bowl. Mix to a uniform consistency and stir in a squeeze of lime at the end.

About the Author

Annie Dru attended the University of California, San Diego, and has studied the art of human nutrition for the past 25 years. She teaches a local series of classes on food preparation based on the research of Weston A. Price, DDS. She has lectured at San Diego State University and the University of California, Santa Barbara. Annie was drawn to the work of Dr. Price when confronted with her own life-threatening illness. After years of exploring macrobiotics, vegetarianism, and various fad diets, she regained her health by following the principles gleaned from his research. Annie’s DVD Easy to Make Lacto-Fermented Foods, is available from PPNF.

Check out other Annie Dru recipes:

Pastured Bacon / Raw Blue Cheese Quiche

Lacto-fermented Carrots with Ginger

Pesto Beef Heart Lettuce Rolls

Smoked Salmon / Confetti Cream Cheese

Stuffed Squash Blossoms