1 teaspoon pecan or extra virgin olive oil
1/2 medium onion, diced (about 1/2 cup)
1/2 tablespoon fennel seed
1/4 teaspoon black pepper
1/4 teaspoon paprika
1/4 teaspoon garlic powder
1/8 teaspoon sea salt
1/4 teaspoon red pepper flakes
1 cup raw pecan pieces (or lightly toasted)
1 tablespoon red wine vinegar
- In a pan over medium heat, add oil, onion, fennel seed, black pepper, paprika, garlic powder, sea salt, and red pepper flakes (do not add pecans or vinegar yet). Cook 4 minutes or until onion is translucent.
- Add pecans, red wine vinegar, and onion mixture to food processor and pulse until consistency of ground pork, about 8 to 10 pulses. Makes 1 cup pecan “sausage”. Add to pasta, in a soup or on a flatbread or pizza.