I prefer the taste of pecans over the pine nuts usually called for in pesto recipes. I developed this recipe over a summer of trial and error and prefer it to all other pesto recipes!

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Blend the basil, pecans, garlic, Parmesan cheese, olive oil, salt, and pepper together in a food processor until the mixture becomes a slightly chunky paste.

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Nutrition Facts

232 calories; 2.9 g protein; 2.7 g carbohydrates; 2.9 mg cholesterol; 131.9 mg sodium. Full Nutrition

Reviews (37)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/14/2011
Delicious! I used toasted pecans. My pesto has a brownish color with flecks of the bright green basil. I used some on pasta and froze some for later use. Great recipe - I will be using it again! Update - I made this again with raw pecans. This time I got the lovely green color we all come to expect from a good pesto. I love what the sweetness of the pecans do for this pesto. Truly delicious! Read More
(34)

Most helpful critical review

Rating: 3 stars
07/05/2017
Too many pecans. Reduce the pecans and add oil slowly at the end. Read More
47 Ratings
  • 5 star values: 39
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
08/13/2011
Delicious! I used toasted pecans. My pesto has a brownish color with flecks of the bright green basil. I used some on pasta and froze some for later use. Great recipe - I will be using it again! Update - I made this again with raw pecans. This time I got the lovely green color we all come to expect from a good pesto. I love what the sweetness of the pecans do for this pesto. Truly delicious! Read More
(34)
Rating: 5 stars
09/17/2010
Which type of basil leaves do you use? I grow sweet basil boxwood basil and spicy basil. Which would you recommend? Read More
(21)
Rating: 4 stars
09/13/2010
Very good!! I had never used pecans for this and it was exellent!. Anne-in- Canada Read More
(16)
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Rating: 4 stars
07/12/2011
Thanks for the idea of using pecans! I will make this again. FYI I toasted the pecans in the microwave first to add more depth of flavor. (Melt 2 tsp to 1 tablespoon butter or margarine in medium bowl; toss in 1 1/2 cup nuts. Spread nuts out evenly on large microwave safe plate and toast 1 minute at a time stirring at those intervals until a nice toasty smell develops 2-5 minutes. Check often as microwaves differ of course. Also if the nuts seem too crowded toast in more than one batch.) Read More
(11)
Rating: 5 stars
08/05/2012
I made this for dinner tonight. Used pecans fresh from Georgia and basil freshly harvested from my garden. Followed the proportions of the recipe exactly. I didn't have parmesian cheese so I subbed pecorino romano and it worked out fine. The recipe is silent as to which kind of olive oil to use-- I decided not to use EVOO in favor of lighter olive oil. This pesto has a lovely delicate flavor that my family enjoyed served with crispy gnocchi. Glad to have a delicious affordable alternative to pinenuts. Thank you grettagirl for the delicious recipe. Read More
(8)
Rating: 5 stars
09/14/2011
I was so happy to find a recipe using pecans instead of pine nuts since realizing how expensive pine nuts are. I did not toast the pecans and the pesto stayed green and was absolutely delicious!! Read More
(8)
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Rating: 5 stars
08/10/2013
I always have a TON of basil in the summer. One day recently I wanted to make pesto but only had pecans on hand. I saw that someone else had made it this way so I knew I was good to go. It was tasty and just as good as traditional pine nut basil pesto. Thanks for confirming what I thought would be a good recipe. Read More
(4)
Rating: 5 stars
06/24/2014
This was my first try at making pesto and it turned out wonderful. So glad I tried this recipe. I tried several others after this one but none were nearly as good. I made a big batch and froze it in ice cube trays. The thawed pesto was very good as well. Read More
(2)
Rating: 5 stars
08/17/2017
Love this! I cut back to 1 cup of pecans (not toasted) and it seems just right to me. I put everything into the food processor except the oil chopped it all up and then added the oil through the tube as the processor was running. Made a double batch last weekend and will probably do that again this weekend (storing in the freezer). Food Network has a page of 50 things to do with pesto which has some great ideas. Thanks for sharing your recipe; I never liked those pine nuts! Read More
(2)
Rating: 3 stars
07/05/2017
Too many pecans. Reduce the pecans and add oil slowly at the end. Read More