Suzanne Tanner I’m so happy to connect with you through our treasured friend Nicole Akers! Yes…on the pecans, it gives it a unique flavor, not as oily as pine nuts and stays a little more crunchy in texture. Walnuts make pesto a little more bitter, but a good choice, too.

Italy is my true love that awakened my senses to the sheer pleasure of food. Until then, I’d had “Navy Commissary food,” mostly frozen veggies and meatloaf. Lucky for me that I spent 4 months in Italy at 16 learning what food really tastes like!

I LOVE lobster rolls and would love the recipe!