Rating: 4.75 stars
53 Ratings
  • 5 star values: 45
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1

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; protein 2.9g; carbohydrates 2.7g; fat 24.3g; cholesterol 2.9mg; sodium 131.9mg. Full Nutrition
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Reviews (54)

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
53 Ratings
  • 5 star values: 45
  • 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
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
(9)
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)
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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
06/14/2020
this is now my family's favorite recipe. We use it as spread on sandwiches, we add tofutti sour cream for a cream pesto pasta sauce, we use it on pizza, we add it to baked chicken, we grill with it on burgers...their most favorite is pulled chicken and mozzarella in a pan toasted wrap. Quick, easy, and fabulous! Read More
(3)
Rating: 5 stars
08/08/2021
I made this with fresh mammoth basil out of my garden. Mammoth basil has a slightly musky flavor as compared to common basil. I followed the recipe exactly as written, except I did not have shredded parmesan, just the standard grated Parmesan in the plastic jar (I know). Even so, it turned out very good. Next time, I will use fresh parmesan, and I can imagine how much better it will be. Read More
(2)
Rating: 3 stars
07/05/2017
Too many pecans. Reduce the pecans and add oil slowly at the end. Read More