pecan pesto

1. Toast pecan pieces - 350 degrees for 7-10 mins 2. Combine pecan pieces, parsley, cilantro and garlic in food processor and puree. Add the cheese, salt and pepper, and pulse several times to blend. Scrape down the sides of the processor bowl. With the machine running, gradually add the pecan oil and blend well. Add the lime juice, and pulse once or twice to blend. 3. Cook the linguini according to package directions. Drain and reserve about 1/2 cup of the cooking liquid. Put the linguini in a large bowl, toss with the pesto, and add enough of the cooking liquid to coat the pasta evenly. Serve immediately. 4. Accompany with slices of ripe tomatoes drizzled with a little pecan oil, a few shakes of red wine vinegar and crumbled feta or shredded mozzarella, and salt and pepper to taste.