“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!” - by grettagirl
Ingredients
Adjust Servings
Original recipe yields 12 servings
Directions
- 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.
Nutrition
Amount Per Serving (12 total)
- Calories
- 232 cal
- 12%
- Fat
- 24.3 g
- 37%
- Carbs
- 2.7 g
- < 1%
Based on a 2,000 calorie diet
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Reviews (7)
Rate This Recipe
"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! Updat..." See moree - 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!"
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