The Southern spin in this recipe comes from the use of toasted pecans instead of pine nuts in a classic basil pesto sauce.  Distinct in flavor, the pecans provide a richness to the pesto that is simply marvelous!  Use this pesto sauce in whatever dish you desire, but the fresh heirloom tomato salad highlighted here is a match made in heave for the vibrant sauce; sliced ripe tomatoes, thinly sliced red onions, and fresh herbs.  I had some nice English cucumbers on hand, so I added those into the mix as well. And don’t forget the drizzle of quality olive oil on everything, it really makes a difference!

(To view this recipe, click on the following link: https://www.louisianacookin.com/tomato-salad-pecan-pesto/)

Tagged: basil and pecan pesto, basil pesto, cucumbers, fresh basil, fresh herbs, heirloom tomatoes, Louisiana Cookin', Louisiana Cookin' Magazine, olive oil, Parmesan cheese, pecans, pesto sauce, red onions, Salad, side dish, toasted pecans, tomato salad, tomatoes, vegetarian