Best Creamy Parsley Basil Pecan Pesto Recipes
BASIL PECAN PESTO
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
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
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
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
BASIL PECAN PESTO
Categories Sauce Food Processor Garlic No-Cook Quick & Easy Basil Pecan Summer Gourmet
Yield Makes about 1 1/4 cups
Number Of Ingredients 5
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.)
PESTO WITH BASIL AND PARSLEY
Steps:
- Using a pestle and mortar, combine the basil and the parsley and crush until a paste starts to form. Add the rest of the ingredients and continue to crush until a creamy paste has formed.
- Serve with pasta or bread.
BASIL PECAN PESTO
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
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.
PECAN PESTO
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
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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love