For a richer flavor, toast the pecans before using them. Be careful not to burn them! Adjust the amount of jalapeno to your spice preference. For a milder pesto, remove the seeds and membranes completely. This pesto can be stored in the refrigerator for up to 5 days, or frozen for longer storage. If freezing, consider portioning it into ice cube trays for easy use. If the pesto is too thick, add more olive oil, one tablespoon at a time, until desired consistency is reached.
Pecan Parsley Pepper Pesto
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PREP TIME10 mins
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COOK TIME0 mins
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TOTAL TIME10 mins
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SERVING32 People
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VIEWS25
A vibrant and versatile pesto that elevates any dish! This creamy, nutty, and slightly spicy concoction is perfect as a dip, spread, or a flavourful addition to pasta, soups, and more.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate2 g
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Cholesterol2 mg
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Fiber1 g
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Protein2 g
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Saturated Fat3 g
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Sodium98 mg
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Sugar0 g
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Fat21 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
7 mins
Toast the Pecans: Preheat oven to 350°F (175°C). Spread pecans on a baking sheet and toast for 5-7 minutes, or until fragrant. Let cool slightly. (7 minutes)
02
Step
2 mins
Combine Ingredients: In the bowl of a food processor, combine the toasted pecans, parsley, olive oil, Parmesan cheese, kalamata olives, jalapeno pepper, garlic, lemon juice, and lemon zest.
03
Step
5 mins
Process to Desired Consistency: Pulse the mixture until it is smooth and creamy, scraping down the sides as needed. For a chunkier pesto, pulse less; for a smoother pesto, process longer. (3-5 minutes)
04
Step
2 mins
Season and Store: Season the pesto with salt and freshly ground black pepper to taste. Transfer to an airtight container and store in the refrigerator. (2 minutes)
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RECIPE REVIEWS
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Please Rate
Elenor Schulist
Jun 20, 2025The toasting of the pecans really elevates the flavor. Thanks for the great recipe!
Bernadette Herzog
Jun 11, 2025This pesto is amazing! I used it on grilled chicken and it was a hit.
Andreane Rempel
May 19, 2025I love the addition of jalapeno for a little kick. I'll definitely make this again!
Ebony Daugherty
Mar 31, 2025So easy to make and tastes so fresh. I used it on pasta and it was delicious.