RECIPE SECTION - Over 10,000 Recipes


You are here > Home


Culinary Schools & Cooking Classes
From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide



1 Pound  Spinach, Cleaned
2 1/2 Cups  Pecans *
7 Ounces  Romano Cheese
1/2 Cup  Fresh Basil
2 1/2 Tablespoons  Garlic Cloves -- minced
7 Tablespoons  Olive Oil

Place all ingredients in food processor and blend until mixture reaches pesto consistency.

Taste and adjust seasoning if necessary.

NOTES : * If the pecans are a little soft and have absorbed moisture, then place them on a baking sheet and place in a medium heat oven and bake until crisp - not soft or moist.

FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.


Please feel free to link to any pages of from your website.  For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2016 James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.  Any other use of these materials without prior written authorization is not very nice and violates the copyright.     Please take the time to request permission.



  Home   |   About Us & Contact   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links Logo



Popular Pages


Recipe Videos, BBQ & Grilling, Food Safety, Food Science, Food Festivals, Beverages, Vintage Commercials, etc.