Pecan Valley Pecans

1. Cook green beans, covered, in a small amount of boiling salted water for 10 to 15 minutes or until crisp-tender. Drain and rinse under cool water. Drain and pat dry with paper towels.
2. In a large bowl, toss green beans and tomatoes with pesto vinaigrette. Add additional pesto vinaigrette, if desired. Season to taste with salt and pepper. Serve immediately or chill in the refrigerator up to 8 hours.

Makes 6 to 8 servings

Pesto Vinaigrette
½ cup Texas Basil Pesto
3 tablespoons white wine vinegar
1 tablespoon lemon juice
¼ cup extra virgin olive oil
Salt and ground white pepper

1. In a bowl combine pesto, vinegar and lemon juice.
2. Slowly add olive oil in a thin stream, whisking until combined. Add salt and pepper to taste. Refrigerate up to 3 days.

Makes about ¾ cups

Texas Basil Pesto
½ cup extra virgin olive oil
1½ cups fresh baby spinach; stems removed
¾ cups fresh basil leaves
½ cup Pecan Valley Pecan Pieces
6 ounces Asiago cheese, grated
3 large cloves garlic, peeled and quartered

To Prepare In a Food Processor

1. Combine 2 tablespoons of the oil, the spinach, basil, pecans, cheese and garlic. Cover and process until nearly smooth, stopping processor and scrapping sides as necessary.
2. Drizzle in remaining olive oil until mixture is smooth.

To Prepare In a Blender

1. Coarsely chop spinach, basil, pecans and garlic on a cutting board, in a blender combine all ingredients.
2. Cover and blend until mixture is smooth.

To Store

1. Place pesto in an airtight container. Cover and refrigerate for 1 or 2 days of freeze up to 1 month

Makes about 1¾ cups

1. Preheat oven to 450ºF.
2. Prepare quiche shell; bake at 450 degrees for 5 minutes.
3. Reduce oven temperature to 325ºF.
4. Combine spinach, melted butter, bacon, beaten eggs, sea salt, nutmeg, chopped onion, pecans, shredded cheese, half-and-half and pepper. Pour into baked quiche shell.
5. Bake at 325 degrees for 30 minutes. Bake until knife inserted off center comes out clean, 5 to 10 minutes more. Let stand 10 minutes before serving.

Makes one 9-inch pie

1. On a large steamer rack layer carrots, then fennel, and then potatoes and steam over boiling water, covered, until potatoes are tender, about 10 minutes. Transfer steamed vegetables to a platter.
2. Steam beans, covered, until just tender, about 10 minutes, and transfer to a platter.
3. Serve vegetables warm at room temperature with Basil Pecan Pesto.

Basil Pecan Pesto
2 cups packed fresh basil leaves; washed well and spun dry
⅔ cups olive oil
½ cup Pecan Valley Pecan Pieces; toasted golden brown and cooled
⅓ cup freshly grated parmesan
2 large garlic cloves; chopped and mashed to a paste with
½ teaspoon sea salt

1. In a food processor blend together all ingredients with sea salt and pepper to taste until smooth.
2. Pesto keeps, surface covered with plastic wrap, chilled, 1 week.

Makes about 1¼ cups