Pecan Pesto
Pesto gets a nutty makeover! While the traditional recipe calls for pine nuts, I’m shaking things up by incorporating antioxidant-filled pecans into this versatile rendition.
![](https://joybauer.com/wp-content/uploads/2020/10/shutterstock_1837719076.jpg)
Between the fresh basil, Parmesan, garlic, lemon, EVOO, and buttery pecans, the flavor is compellingly rich and the texture is thick and creamy. While I love pesto tossed with pasta (who doesn’t?!), I’m also known for pairing it with scrambled eggs, mixing it into chicken salad, drizzling some over roasted sweet potatoes, spreading it on sammies, and creating fancy crostini…. pesto perfection! Is your mouth watering yet?
Try this Kale Pasta Pesto!
Pecan Pesto
Ingredients
- 3 cups basil leaves, stems removed
- ½ cup grated Parmesan or pecorino cheese
- 1 cup pecans, lightly toasted or raw
- 1 Tablespoon lemon juice
- 3 cloves garlic, roughly chopped (or ¼ teaspoon powder)
- ¾ teaspoon kosher salt, or more to taste
- ¼ teaspoon ground black pepper, or more to taste
- ¼ cup water
- 6 to 8 tablespoons EVOO, depending on preferred consistency
Instructions
- Combine the basil, Parmesan, pecans, lemon juice, garlic, salt, and pepper in a food processor or blender and pulse until finely chopped. Add ¼ cup water and scrape down the sides as needed to ensure everything is well combined.
- Then drizzle in the oil while you continue to pulse until everything is evenly blended (start with 6 tbsp and check consistency. Add an additional 1 tablespoon at a time until it’s the texture you prefer).
- Taste and season with additional salt and pepper if needed. Serve on crostini, roasted sweet potatoes or toss with your favorite pasta.