Custom's Pesto Sauce
Yield 2 -1/2 Cups
1 CUP EXTRA VIRGIN OLIVE OIL
1/2 CUP FRESHLY GRATED ROMANO CHEESE
1/4 CUP CRUSHED PECANS (Roasted)
1/4 CUP PECAN PIECES (Roasted)
2 TBSP DRIED SWEET BASIL LEAVES
2 TBSP WHOLE DRIED THYME LEAVES
1/2 TSP WHITE PEPPER
1 TBSP GRANULATED GARLIC
Preheat oven to 300F, spread nuts on a small baking sheet and roast nuts for 15 minutes. Combine ingredients in a bowl, mix thoroughly, allow pesto sauce to rest overnight before use.
This was our Custom House Restaurant's most asked for this recipe. However, many of our customers would tell us that they did not get the same flavors at home as in the restaurant. This was puzzling at first because it was the exact recipe that I used. The mystery was solved when we started to ask customers if they actually roasted the nuts before mixing the ingredients. To a one they acknowledged that they hadn't. Therefore, the secrete to the recipe is to roast the pecans.
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Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
Copyright © 1995 Aurora Catering, Inc. All rights reserved.
Revised: January 31, 2008.