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.

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!

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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.
Yield: 1.5 cups
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
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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
Ingredient Details to Know
*Double check the parmesan is a vegetarian brand if you eat vegetarian. 

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.

Notes

Pro tip: I recommend making the pesto right before serving so it maintains its green color (it develops a browner appearance when it sits; but don’t be thrown by the change in color as its still just as delicious). To slow browning in the fridge, place leftover pesto in an airtight container, pour a thin layer of olive oil on top, and cover with a lid.
Author: Joy Bauer, MS, RDN, CDN

Nutrition Information per serving

Calories: 140Carbohydrates: 2gProtein: 2gTotal Fat: 14g— Unsaturated Fat: 12g— Saturated Fat: 2gCholesterol: 5mgSodium: 180mgFiber: 1gTotal Sugar: 0g— Natural Sugar: 0g— Added Sugar: 0g
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.
I’m hoping you loved this recipe! If you made it and want to share feedback, I’d be so grateful to hear from you. Please leave a review below or tag @joybauer on Instagram!