1 garlic clove crushedsalt and pepper½ cup toasted pecan halves¼ cup grated parmesan½ cup olive oil1 cup mint leaves – loosely packed
In a food processor, roughly chop the mint leaves. Add garlic, salt and pepper until a paste forms. Blend in pecans and incorporate cheese. Slowly add oil and pulse until mixed. Pesto should be somewhat coarse.
Lee Epting, a true Southern gentleman and possibly one of the South's finest entertainers, passed along Epting Events' recipe for their signature red velvet cupcakes with pecans. We consider ourselves quite lucky to be able to share it with you.