Pecan Pesto Recipe
INSPIRED BY THE MIDWEST UNITED STATES
Butternut squash and pecans are both native to North America. Pecans trace their origins to the state of Oklahoma. In fact, it's recorded that Thomas Jefferson gave George Washington pecan trees from the Midwest at his home in Virginia.
In addition to their roots being traced to the United States, certain states account for the production of nearly half of the world’s pecans. These states include Georgia, New Mexico, and Texas.
SAVE FOR LATER
Makes 2 cups
1/4 cup shelled pecans
2 cups cooked butternut squash (cubed)
1/3 cup fresh sage
1/3 cup gorgonzola cheese
1/2 teaspoon salt
2 tablespoons olive oil
Combine all of the ingredients in a food processor. Blend until the desired consistency forms.
If using a mortar and pestle, crush the pecans until a fine crumb forms. Add the butternut squash and sage, and mash until smooth. Mix in the remaining ingredients. Mash until the desired consistency forms.
Store pesto in an airtight container or jar in the refrigerator for up to one week. Use throughout the week in the next two recipes. Pesto can last in an airtight container in the freezer for up to six months.
Kale has become a popular superfood across the United States, and that popularity has skyrocketed in the Midwest. What has already been and still remains popular in the Midwest is cornbread, which can be turned into slightly sweet and crunchy croutons.
Italian immigrants tend to populate urban America, including Midwestern cities like Chicago and Cleveland. In the Midwest, a popular cooking technique is frying. This ranges from fried chicken and cheese curds to Italian gnocchi.