Pecan Parsley Pepper Pesto


Smooth and creamy, this pesto not only makes a wonderful dip, sandwich spread, or soup topping. It can also be used as a punch of color and flavor for hot or cold pasta.

Prep Time:
10 mins
Total Time:
10 mins
5 cups


  • 2 cups flat leaf parsley with stems

  • 2 cups shelled pecans

  • 2 cups extra virgin olive oil

  • 1 cup shaved Parmesan cheese

  • 30 pitted kalamata olives

  • 1 jalapeno pepper, seeded

  • 3 cloves garlic

  • 1 lemon, juiced and zested


  1. Place the parsley, pecans, olive oil, Parmesan cheese, olives, jalapeno pepper, garlic, lemon juice, and lemon zest in the bowl of a blender or food processor, and pulse until smooth and creamy. Store in refrigerator.

Nutrition Facts (per serving)

196 Calories
21g Fat
2g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 32
Calories 196
% Daily Value *
Total Fat 21g 26%
Saturated Fat 3g 15%
Cholesterol 2mg 1%
Sodium 98mg 4%
Total Carbohydrate 2g 1%
Dietary Fiber 1g 4%
Total Sugars 0g
Protein 2g
Vitamin C 8mg 40%
Calcium 42mg 3%
Iron 1mg 3%
Potassium 59mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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