Pecan Parsley Pepper Pesto

Pecan Parsley Pepper Pesto

Soup Lover-Sue 43

"Smooth and creamy, this pesto not only makes a wonderful dip, sandwich spread, or soup topping. It can also be used as a punch of color and flavor for hot or cold pasta."


10 m servings 196 cals
Serving size has been adjusted!

Original recipe yields 32 servings



  • Calories:
  • 196 kcal
  • 10%
  • Fat:
  • 20.5 g
  • 32%
  • Carbs:
  • 2.1g
  • < 1%
  • Protein:
  • 1.8 g
  • 4%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 98 mg
  • 4%

Based on a 2,000 calorie diet

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  • Prep

  • Ready In

  1. Place the parsley, pecans, olive oil, Parmesan cheese, olives, jalapeno pepper, garlic, lemon juice, and lemon zest in the bowl of a blender or food processor, and pulse until smooth and creamy. Store in refrigerator.
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Your rating



  1. 7 Ratings


I tried six recipes from this site and this was my least favorite. Not enough flavor. Very bland. Maybe with some basil it might have some punch to it.

sarita166-I'd like to know what you tired, and what you liked. Its hard to imagine that this had no flavor..between the parm, olives, and jalapeno? Your palet must be unique. Thanks for trying i...

This is a fabulous pesto. I didn't change a thing and it was delicious!

This is a customized version. sorry not in right place. I sauteed a large minced onion with garlic, salt and pepper. then Processed parsley nuts fine and some olive oil Added thin to pan. cook...

I made this today and omitted the jalapeno and substituted slivered almonds (budget reasons). It was amazing! I'll harvest the rest of my parsley and freeze it in containers. With the almonds th...

I kept adding more of this and that but it just never tasted very good. Also kind of a bad color.

I made this today and loved it! This is a good recipe.