Follow Cookwork on Twitter
Follow Cookwork on Facebook

Georgia Pecan Vinaigrette



  • Current rating: 0.0/5
  • 1
  • 2
  • 3
  • 4
  • 5
0 ratings


1/2 cup Georgia pecans
1 small garlic clove, peeled
1/4 cup sherry, balsamic, or good red wine vinegar, plus more if desired
Salt, to taste
Freshly ground black pepper, to taste
3/4 cup extra-virgin olive oil


  1. 1
    Toast the pecans in a dry skillet over medium heat, shaking almost constantly, until fragrant. Place them in the container of a blender or small food processor along with the garlic and pulverize.
  2. 2
    Place the ground nuts and garlic in a bowl and add the vinegar, salt and pepper; stir. Add the oil a bit at a time. The mixture will become creamy and quite thick. Taste to make sure the acid balance pleases you and add more vinegar if you like; if the taste is good but the mixture is too think, add warm water, a teaspoon at a time. This is best made fresh but will keep, refrigerated, for a day or so; bring back to room temperature before using.

recipe search tags

preparation methods
cuisines North & South American
Spinner Loading