Georgia Pecan Pesto Salad

Menu Part: 
Cuisine Type: 

Pecans are the star here. A delightful salad of quinoa and greens is dressed with a garlicky pecan pesto. A hint of honey and lemon add a nice bright touch.


3 cups Georgia pecan halves
2 cups quinoa
4 cups water
3 cups fresh basil leaves
6 cloves garlic
2 tbsp. lemon juice
2 tbsp. honey
2⁄3 cup balsamic vinegar
6 tbsp. olive oil
2 10-oz. bags salad greens
2 cups raisins


1. On a sheet pan, layer pecans and bake 10-15 min. at 250° F until toasted. Set aside.

2. Rinse quinoa and drain. In a saucepan over low heat, toast quinoa 3-4 min. Add water and bring to a boil. Reduce heat, cover and simmer until quinoa is tender, 10-12 min. Reserve.

3. In a food processor, place 1 cup of pecans with basil and garlic. Pulse until well combined. Add lemon juice, honey and balsamic vinegar. With processor running, slowly add olive oil until pesto thickens. Season to taste and reserve.

4. In a large bowl, toss together quinoa, salad greens, raisins and pesto as needed. Top the salad with the remaining whole toasted pecans and serve.

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