Creamy Parsley Basil Pecan Pesto Recipes

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BASIL PECAN PESTO



Basil Pecan Pesto image

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!

Provided by grettagirl

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes

Time 15m

Yield 12

Number Of Ingredients 7

3 cups fresh basil leaves
1 ½ cups pecans
4 cloves garlic
½ cup shredded Parmesan cheese
¾ cup olive oil
½ teaspoon kosher salt
1 pinch ground black pepper to taste

Steps:

  • 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.

Nutrition Facts : Calories 232 calories, Carbohydrate 2.7 g, Cholesterol 2.9 mg, Fat 24.3 g, Fiber 1.5 g, Protein 2.9 g, SaturatedFat 3.3 g, Sodium 131.9 mg, Sugar 0.6 g

PECAN PESTO



Pecan Pesto image

Show a little Southern flair by swapping toasted pecans into this basil-and-parsley pesto.

Provided by Food Network Kitchen

Time 10m

Yield about 1 cup

Number Of Ingredients 8

1/3 cup lightly toasted pecans
2 cups loosely packed fresh basil
1 cup loosely packed fresh parsley
1 teaspoon chopped garlic
1 teaspoon lemon zest
Kosher salt
1/2 cup coarsely grated Parmesan
1/2 cup extra-virgin olive oil

Steps:

  • Put the pecans in a food processor and pulse until finely ground. Add the basil, parsley, garlic, lemon zest and 1/4 teaspoon salt and pulse until finely chopped. Add the Parmesan and pulse to combine. With the motor running, slowly pour in the oil and process until combined. Transfer to a bowl.

PECAN PARSLEY PEPPER PESTO



Pecan Parsley Pepper Pesto image

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.

Provided by souplover Sue

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes

Time 10m

Yield 32

Number Of Ingredients 8

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

Steps:

  • 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 : Calories 195.9 calories, Carbohydrate 2.1 g, Cholesterol 2.2 mg, Fat 20.5 g, Fiber 1 g, Protein 1.8 g, SaturatedFat 2.9 g, Sodium 97.8 mg, Sugar 0.3 g

QUICK CREAMY PESTO



Quick Creamy Pesto image

Quick and easy creamy basil pesto

Provided by Miriam

Categories     Main     Starter     Pasta

Time 35m

Number Of Ingredients 8

1 cup fresh basil leaves
¼ cup good quality olive oil
pinch of salt u0026 pepper
¼ cup pecan nuts
1 tsp nutritional yeast (optional)
1 large clove garlic, or 2 medium cloves
6 or so halved sun-dried tomatoes, chopped in pieces for garnishing
2 cups soya cream, or oat cream, or other non-sweetened cream of your choice

Steps:

  • Boil your pasta and set aside once you get the pesto mix ready. I do this half way through - as I double task
  • Place your garlic and nuts in a food processor, and process until they form small crumbs - then add the basil leaves, and process again
  • Now add the remaining ingredients, except for the cream and the sun-dried tomatoes. Process for a few seconds, but be careful to still leave some texture. Put your pasta on at this point
  • Now spoon your pesto mix into a large saucepan on a low heat, and add your cream a little at a time whilst stirring
  • Once your pasta is ready and drained, add the creamy pesto mix to it. Stir gently until it is all incorporated and mixed well
  • Serve and garnish with fresh parsley, ground black pepper, sun-dried tomatoes and another drizzle of olive oil
  • Bon Appétit !

Nutrition Facts :

LINGUINE WITH PARSLEY-PECAN PESTO SAUCE



Linguine with Parsley-Pecan Pesto Sauce image

Categories     Cheese     Herb     Nut     Pasta     Appetizer     Vegetarian     Quick & Easy     Dinner     Lunch     Parmesan     Summer     Gourmet     Pescatarian     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 6

1/2 cup pecans
2 cups packed fresh flat-leafed parsley leaves
3/4 cup freshly grated Parmesan (about 1 1/2 ounces)
2 tablespoons fresh lemon juice
1 cup extra-virgin olive oil
1 pound linguine

Steps:

  • Preheat oven to 350°F.
  • On a baking sheet toast pecans in one layer in middle of oven until fragrant and one shade darker, about 7 minutes. Cool pecans and in a blender purée with parsley, Parmesan, lemon juice, and oil. Parsley-pecan pesto may be made 1 day ahead and chilled, covered.
  • In a 6-quart kettle bring 5 quarts salted water to a boil for linguine. Cook pasta in boiling water until al dente and ladle out and reserve 1 1/2 cups pasta cooking water. Drain pasta in a colander and in kettle toss with pesto, 1 cup reserved pasta cooking water, and salt and pepper to taste, adding as much of remaining ‚ cup pasta cooking water as necessary for desired consistency.

BASIL PECAN PESTO



Basil Pecan Pesto image

Categories     Sauce     Food Processor     Garlic     No-Cook     Quick & Easy     Basil     Pecan     Summer     Gourmet

Yield Makes about 1 1/4 cups

Number Of Ingredients 5

2 cups packed fresh basil leaves, washed well and spun dry
2/3 cup olive oil
1/2 cup pecans, toasted golden brown and cooled
1/3 cup freshly grated Parmesan
2 large garlic cloves, chopped and mashed to a paste with 1/2 teaspoon salt

Steps:

  • In a food processor blend together all ingredients with salt and pepper to taste until smooth.(Pesto keeps, surface covered with plastic wrap, chilled, 1 week.)

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