Pecan Parsley Pepper Pesto

Pecan Parsley Pepper Pesto

7 Reviews 1 Pic
  • Prep

    10 m
  • Ready In

    10 m
Soup Lover-Sue
Recipe by  Soup Lover-Sue

“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.”

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Ingredients

Adjust Servings

Original recipe yields 5 cups

Directions

  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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Reviews (7)

Rate This Recipe
sarita166
5

sarita166

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.

Soup Lover-Sue
4

Soup Lover-Sue

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, that means a lot!

dhart67
3

dhart67

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

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Nutrition

Amount Per Serving (32 total)

  • Calories
  • 196 cal
  • 10%
  • Fat
  • 20.5 g
  • 32%
  • Carbs
  • 2.1 g
  • < 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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