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Basil Pecan Pesto

Basil Pecan Pesto

  • Prep

    15 m
  • Ready In

    15 m
grettagirl

grettagirl

I prefer the taste of pecans over the pine nuts usually called for in pesto recipes. I developed this recipe over a summer of trial and error and prefer it to all other pesto recipes!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

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  • Calories:
  • 232 kcal
  • 12%
  • Fat:
  • 24.3 g
  • 37%
  • Carbs:
  • 2.7g
  • < 1%
  • Protein:
  • 2.9 g
  • 6%
  • Cholesterol:
  • 3 mg
  • < 1%
  • Sodium:
  • 132 mg
  • 5%

Based on a 2,000 calorie diet

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Directions

  1. Blend the basil, pecans, garlic, Parmesan cheese, olive oil, salt, and pepper together in a food processor until the mixture becomes a slightly chunky paste.
  2. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Pam-3BoysMama
26

Pam-3BoysMama

8/13/2011

Delicious! I used toasted pecans. My pesto has a brownish color with flecks of the bright green basil. I used some on pasta and froze some for later use. Great recipe - I will be using it again! Update - I made this again with raw pecans. This time I got the lovely green color we all come to expect from a good pesto. I love what the sweetness of the pecans do for this pesto. Truly delicious!

IndieGirl
19

IndieGirl

9/17/2010

Which type of basil leaves do you use? I grow sweet basil, boxwood basil and spicy basil. Which would you recommend?

Anne-in-Canada
15

Anne-in-Canada

9/13/2010

Very good!! I had never used pecans for this and it was exellent!. Anne-in- Canada

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