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Pecan Cilantro Pesto

Pecan Cilantro Pesto

  • Prep

    10 m
  • Ready In

    10 m
DCSWeb

DCSWeb

This is a variation of the classic pesto made with cilantro and pecans rather than basil and pine nuts.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 2 servings

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Nutrition

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  • Calories:
  • 454 kcal
  • 23%
  • Fat:
  • 48.6 g
  • 75%
  • Carbs:
  • 6g
  • 2%
  • Protein:
  • 3.5 g
  • 7%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 14 mg
  • < 1%

Based on a 2,000 calorie diet

Directions

  1. Remove and discard the big stems from the cilantro and place it into the bowl of a food processor. Add garlic and pecans. Pulse until finely chopped. Season with pepper and then continue to process while drizzling in the olive oil to your desired consistency.
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Reviews

candlebat
10

candlebat

6/1/2010

Pretty good...a different twist on pesto. Next time I make it I think it will taste good with some lime juice added for a bit of a tang.

The Messy Cook
10

The Messy Cook

4/26/2008

a very nice taste...needed a little more evoo and added a little salt to taste.

BakingBot
9

BakingBot

12/4/2008

My friend Matt made this and recommends using another type of nut. He topped chicken with the pesto and baked 1 hr. He reports the pecan tasted too strong for the first few bites, but ended up tasting OK.

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