Pecan Parsley Pepper Pesto

7 Reviews

Prep: 10 min
Ready In: 10 min

“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.” - by Soup Lover-Sue

Ingredients

2 cups flat leaf parsley with stems
2 cups shelled pecans
2 cups extra virgin olive oil
1 cup shaved Parmesan cheese
30 pitted kalamata olives
1 jalapeno pepper, seeded
3 cloves garlic
1 lemon, juiced and zested

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Directions

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.

Nutrition

Amount Per Serving (32 total)

Calories
196 cal
10%

Fat
20.5 g
32%

Carbs
2.1 g
< 1%

Based on a 2,000 calorie diet

Reviews (7)

Rate This Recipe

sarita166

Sep. 25, 2009

"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. ..." See more"

Soup Lover-Sue

Jan. 14, 2011

"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 it, tha..." See moret means a lot!"