Basil Pecan Pesto

Basil Pecan Pesto

12 Reviews 2 Pics
  • Prep

    15 m
  • Ready In

    15 m
grettagirl
Recipe by  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

Adjust Servings

Original recipe yields 12 servings

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.

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Reviews (12)

Rate This Recipe
Pam-3BoysMama
25

Pam-3BoysMama

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
17

IndieGirl

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

Anne-in-Canada
14

Anne-in-Canada

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

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 232 cal
  • 12%
  • Fat
  • 24.3 g
  • 37%
  • Carbs
  • 2.7 g
  • < 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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