Elizabeth's Pesto with a Southern Twist
Ingredients15 m servings 124 cals
- Blend the basil, spinach, parsley, garlic, pecans, lemon zest, lemon juice, Parmesan cheese, Pecorino Romano cheese, cayenne pepper, sea salt, and black pepper in a food processor until all ingredients are integrated. With the food processor running, slowly drizzle the olive oil into the mixture until the mixture forms a paste.
Per Serving: 124 calories; 12.5 g fat; 1.3 g carbohydrates; 2.5 g protein; 6 mg cholesterol; 156 mg sodium. Full nutrition
ReviewsRead all reviews 5
This is really a delicious version of pesto sauce! I made this recipe as is, I didn't sub any ingredients at all.. & it was great! It took me literally 5 minutes to throw everything in my food ...
Quite delicious! The cayenne pepper gave it a little kick, I think next time I will use red pepper flakes. I am a huge fan of zest and the lemon zest added a nice freshness to the pesto.
amazing! I made the recipe exactly and it's so delicious. My husband and I have been eating this for days, with pasta and on bread. Much better than store bought pesto.
I didn't have the lemon but it came out wonderfully without it and I used crushed red pepper flakes instead of the cayenne. Froze as suggested and will be bringing it to a party with toasted fr...