In a medium pan, roast pecans on medium heat until slightly fragrant for about 4 to 6 min. Do not add any oil or seasoning and stir constantly. Remove from pan and cool.
Reuse the same pan, add oil, chopped onions, salt, pepper, cumin, red pepper flakes and cook for 5 min on med high heat. Once onions are translucent, add garlic and spinach. Cook until spinach is wilted and lower heat to medium. Add basil and milk and cook for about a minute. Place mixture in a blender or food processor and purée. Once you have all ingredients combined well, add pecans and Parmesan. Pulse mixture a few times. I prefer a bit of a chunky texture so I only pulse a couple of times. If you prefer a smoother sauce pulse away. Add more salt or pepper if needed
Taste for salt after adding the cheese and not before as cheese can be very salty :)
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|Serving Size: 1 Serving (64g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 102 (82%)|
|Amt Per Serving||% DV|
|Total Fat 11.3g||15 %|
|Saturated Fat 1.3g||6 %|
|Monounsaturated Fat 6.4g|
|Polyunsanturated Fat 3.1g|
|Cholesterol 1.4mg||0 %|
|Sodium 47.4mg||2 %|
|Potassium 186.5mg||5 %|
|Total Carbohydrate 5.4g||2 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 3.4g|
|Protein 2.8g||4 %|
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Calories per serving: 125
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