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Ingredients

• 1 1/2 cups basil leaves, washed and patted dry
• 6 crushed garlic cloves
• 1/3 cup toasted pecan pieces
• 1/2 cup grated Parmigiano-Reggiano cheese
• Salt
• Freshly ground black pepper
• 1/2 cup olive oil
• 2 sticks cold butter, cubed
• 8 Louisiana softshells, cleaned
• 1 cup Goat's cheese
• 1 cup all-purpose flour
• 2 cups mashed potatoes, hot
• 2 eggs, beaten with 1 tablespoon milk
• 2 cups fine dried breadcrumbs
• Emeril's Original Essence

Description

Goat's Cheese Stuffed Softshells With A Pecan Pesto Butter Sauce

Emerils