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.
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.
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.
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.