Pecan Pesto Recipes

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

Ingredients

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 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

Ingredients

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

BASIC PESTO

Basic Pesto image

Pesto is a mouthful of bright summer - basil made more so. You can buy it in a jar or in the refrigerator section of your grocery story, but there is nothing better than making it yourself. Fresh basil can be found in abundance at farmers' markets in the summer. Just clean, take the stems off and throw the leaves in a food processor with nuts and garlic. Dribble in the oil and you've got a versatile sauce for pasta, chicken or fish.

Provided by Florence Fabricant

Categories easy, quick, condiments, editors' pick

Time 15m

Yield 2 cups

Number Of Ingredients 5

Ingredients

2 cups fresh basil leaves (no stems)
2 tablespoons pine nuts or walnuts
2 large cloves garlic
1/2 cup extra-virgin olive oil
1/2 cup freshly grated parmesan cheese

Steps:

Combine basil leaves, pine nuts or walnuts and garlic in a food processor and process until very finely minced.
With the machine running slowly dribble in the oil and process until the mixture is smooth.
Add the cheese and process very briefly, just long enough to combine. Store in refrigerator or freezer.

Nutrition Facts : @context http, Calories 82, UnsaturatedFat 6 grams, Carbohydrate 1 gram, Fat 8 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 49 milligrams, Sugar 0 grams

SPAGHETTI WITH PECAN-HERB PESTO

Spaghetti with Pecan-Herb Pesto image

"Pecans add a nutty sweetness to this pesto."

Provided by Geoffrey Zakarian

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 8

Ingredients

1 1/2 cups packed fresh basil leaves
1 1/2 cups packed fresh Italian parsley leaves
1 clove garlic
1/2 cup extra-virgin olive oil
1/4 cup freshly grated parmigiano-reggiano
1/2 cup pecans
Kosher salt1 pound spaghetti
Finely grated zest of 1 lemon

Steps:

Preheat the oven to 350 degrees F. Scatter the pecans on a rimmed sheet pan and toast until they are fragrant and a shade or two darker, 7 to 8 minutes. Cool.
Bring a large pot of salted water to a boil. Add the pasta to the boiling water and cook according to the package directions until al dente. Drain, reserving about 1/2 cup pasta water.
Meanwhile, put the pecans in a food processor with the lemon zest, basil, parsley and garlic and pulse six or seven times to make a chunky paste. Scrape down the sides of the work bowl and, with the processor running, add the olive oil in a steady stream to make an almost-smooth pesto.
Scrape the pesto into a large serving bowl and stir in the cheese. Season with salt. Add the spaghetti and toss, adding the reserved pasta water to loosen, if needed.

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

Ingredients

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.

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

Ingredients

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.)

MASHAMA BAILEY'S PECAN PESTO

Mashama Bailey's Pecan Pesto image

This recipe, from the chef Mashama Bailey of the Grey in Savannah, Ga., came to The Times in 2015. The pesto's roots are Italian, of course, but its flavor and texture nod first to the South, with pecans swapped in to the paste in place of more traditional pine nuts, and then to the wider world, with the inclusion of both Thai and opal basils to the mix. But use whatever basil you can find. Ms. Bailey's cooking is more about bending the rules than enforcing them.

Provided by The New York Times

Categories dips and spreads, appetizer

Time 10m

Yield 1 cup

Number Of Ingredients 8

Ingredients

1 small clove garlic
1 cup fresh basil leaves
1 cup fresh Thai basil leaves
1 cup fresh opal basil leaves (or substitute more basil)
1/2 cup pecans, toasted
1/2 cup extra-virgin olive oil
2 tablespoons freshly grated pecorino Romano or Parmesan
Salt

Steps:

Put garlic in the bowl of a food processor and pulse to break it into smaller pieces.
Add basil and pecans to the processor. With the machine running, slowly add the olive oil and purée until mixture is mostly smooth.
Transfer pesto to a bowl and stir in grated cheese. Season to taste with salt.

Nutrition Facts : @context http, Calories 173, UnsaturatedFat 15 grams, Carbohydrate 1 gram, Fat 19 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 3 grams, Sodium 72 milligrams, Sugar 0 grams

PECAN PESTO

Pecan Pesto image

Do something different with your basil! Instead of making the usual pesto, try this Southern-inspired version starring pecans.

Provided by My Food and Family

Categories Recipes

Time 15m

Yield Makes 1-1/4 cups or 5 servings, 1/4 cup each.

Number Of Ingredients 7

Ingredients

1 cup packed fresh basil
1 cup flat-leaf parsley
1/2 cup pecan halves, toasted
1/2 cup KRAFT Grated Parmesan Cheese
1/2 cup olive oil
1 clove garlic
2 Tbsp. water

Steps:

Place all ingredients in food processor or blender; cover. Process until smooth.

Nutrition Facts : Calories 330, Fat 34 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 10 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 7 g

GREEN BEANS WITH PECAN PESTO

Green Beans with Pecan Pesto image

Categories Vegetable Side Fourth of July Picnic Vegetarian Pecan Green Bean Summer Vegan Gourmet

Yield Makes 6 to 8 servings

Number Of Ingredients 6

Ingredients

1/2 cup pecans, toasted and chopped
1/2 cup fresh flat-leaf parsley
1/2 cup fresh cilantro
1 large garlic clove, chopped
1/2 cup extra-virgin olive oil
4 lb haricots verts or other thin green beans, trimmed

Steps:

Blend all ingredients except beans with salt and pepper to taste in a blender until a coarse purée.
Cook beans in boiling salted water until crisp-tender, 3 to 5 minutes. Transfer to a bowl of ice and cold water to stop cooking, then drain well.
Toss beans with half of pesto, or to taste.

BASIL PECAN PESTO

BASIL PECAN PESTO image

My lovely cousin Carol sent me home from her house in Tampa with the most delicious pesto. We made it last as long as possible, and then I decided to make my own version of hers. I think I did a passable job! It is different, but still delicious! We love it on pizza with mushrooms and onions or pasta! I added a little lemon juice to keep the color bright. I also have been told that parsley does the same thing, so I added some of that too.

Provided by manushag

Categories European

Time 10m

Yield 2 cups, 4 serving(s)

Number Of Ingredients 8

Ingredients

2 cups basil leaves
1/2 cup parsley
1/2 cup pecans, toasted
3 -4 garlic cloves
1/2 cup olive oil
1/2 teaspoon salt
1/2 cup parmesan cheese
1 teaspoon lemon juice

Steps:

Toast pecans and pulse in food processor.
Add basil, parsley, parmesan cheese and garlic cloves. Pulse again.
Add olive oil, salt and lemon juice.
Pulse again until fairly smooth. Taste for seasonings. DONE.
If you are using for a pasta sauce, add some of the pasta water to thin it down.
If you are using on pizza, bake pizza first and then drizzle pesto over while hot.

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