INGREDIENTS
1 1/2 cups mayonnaise
I know mayo is personal and personally I think Duke's is the best, also the amount you use is up to your preference for how “mayonnaise-y” you like your pimento cheese.
1 (4-oz.) jar diced pimientos or roasted red peppers, drained
2 teaspoons grated onion
dash of Worcestershire
1/4 teaspoon ground red pepper
8 ounces of finely grated sharp Cheddar cheese
8 ounces of roughly grated extra-sharp Cheddar cheese
1/2 cup toasted (almost burned) pecans chopped
kosher salt and fresh ground pepper to taste
DIRECTIONS
Make the mayo mixture. In a large bowl, stir together mayonnaise, diced pimiento, Worcestershire sauce, grated onion, and ground red pepper until blended.
Toast the pecans. Toasting brings out the rich flavor of the nuts. Preheat your oven to 350°. Bake pecans in a single layer in a shallow pan 10 to 12 minutes or until toasted and fragrant, stirring halfway through. (Stirring helps to ensure even browning.)
Shred the cheese. Texture matters. Using the small side of a box grater, finely shred sharp Cheddar cheese. Then use the large side of the grater to roughly shred extra-sharp Cheddar cheese. Don't buy shredded cheese. Fresh cheese makes a difference.
Add pecans and shredded cheeses to mayo mixture, stirring until blended. You can store it in the refrigerator up to 1 week. Serve with celery sticks and assorted crackers, or make a grilled pimiento cheese.
