Toast the pecans for a deeper, more complex flavor. For a smoother pesto, blanch the basil leaves in boiling water for a few seconds, then immediately transfer them to an ice bath before blending. Pesto can be stored in an airtight container in the refrigerator for up to 5 days, or frozen for longer storage. For best results when freezing, portion the pesto into ice cube trays. This pesto is delicious tossed with pasta, spread on sandwiches, or used as a marinade for grilled chicken or fish.
Basil Pecan Pesto
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PREP TIME15 mins
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COOK TIME0 mins
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TOTAL TIME15 mins
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SERVING12 People
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VIEWS208
A vibrant twist on the classic pesto, this recipe swaps traditional pine nuts for the rich, buttery flavor of pecans, creating a uniquely delicious and versatile sauce.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate3 g
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Cholesterol3 mg
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Fiber2 g
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Protein3 g
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Saturated Fat3 g
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Sodium132 mg
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Sugar1 g
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Fat24 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View In a food processor, combine the basil, toasted pecans, and chopped garlic. (5 minutes)
02 Step
Recipe View Pulse until coarsely chopped, scraping down the sides of the bowl as needed. (2 minutes)
03 Step
Recipe View Add the grated Parmesan cheese, salt, and pepper. (1 minute)
04 Step
Recipe View With the food processor running, slowly drizzle in the olive oil until a slightly chunky paste forms. Adjust the amount of olive oil to reach your desired consistency. (3 minutes)
05 Step
Recipe View Taste and adjust seasoning as needed, adding more salt, pepper, or Parmesan cheese to your preference. (2 minutes)
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RECIPE REVIEWS
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Please Rate
Stephania Abernathy
Nov 7, 2024I never thought to use pecans in pesto! What a fantastic idea! The flavor is amazing and it's so easy to make.
Raoul Toy
Jun 30, 2024I've made this pesto several times and it's always a hit. The toasted pecans add a wonderful depth of flavor that you just don't get with pine nuts.
Lucious Hills
Jan 13, 2024This is my go-to pesto recipe now. I love that it's a little different and so much tastier than store-bought versions.