Best Pecan Pesto Recipes

BASIL PECAN PESTO

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.

MASHAMA BAILEY'S PECAN PESTO

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.

PECAN PESTO

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

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.)

ROASTED CARROTS AND BEETS WITH PECAN PESTO

Steps:

• Preheat the oven to 425 degrees F. Toss the carrots with 1 tablespoon olive oil, 1/2 teaspoon salt and a few grinds of pepper on a rimmed baking sheet. Tear off 3 pieces of foil; put 2 beets on each sheet. Drizzle the beets with 1 tablespoon olive oil and wrap in the foil. Transfer the carrots and beets to the oven; bake the carrots until browned and tender, 30 to 35 minutes, and bake the beets until easily pierced with a knife, 50 minutes to 1 hour.
• Meanwhile, toast the pecans in a small dry skillet over low heat, stirring, about 5 minutes; let cool. Transfer to a food processor; add the parsley, mint, garlic, lemon zest, 2 tablespoons water, 1 teaspoon salt and a few grinds of pepper. Pulse a few times to make a paste. With the machine running, gradually add the remaining 1/3 cup olive oil and puree until smooth. Add the parmesan and pulse to combine.
• Let the beets cool slightly, then peel and cut into wedges. Transfer to a large bowl or serving dish and add the carrots and pesto; toss to coat. Season with salt and pepper.

PECAN PARSLEY PEPPER PESTO

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.

SPAGHETTI SQUASH WITH PARSLEY AND PECAN PESTO

Steps:

• Preheat the oven to 375 degrees F.
• Rub the cut sides of the squash with 1 teaspoon of the olive oil and sprinkle with salt and pepper. Set the squash cut-side down on a baking sheet. Cut the tops off of the garlic heads, exposing the cloves but leaving the heads intact. Set the heads on a large piece of foil, drizzle with the remaining 1 teaspoon of the olive oil and season with salt and pepper. Wrap up the foil to make a pouch and place on the baking sheet with the squash. Bake until the squash is tender and the garlic soft and roasted, 35 to 40 minutes. Set aside to cool.
• When the roasted garlic is cool enough to handle, press out the cloves and add them to a food processor along with the minced garlic, toasted pecans, 1/2 bunch parsley and 1/2 teaspoon salt. Pulse until the ingredients are pulverized. With the motor running, drizzle in the 1/4 cup olive oil. Add the Asiago and lemon juice and pulse until just combined.
• Shred the squash into a bowl using a fork and toss with 1/2 cup of the pesto. Season with salt and pepper. Serve garnished with chopped parsley.

PECAN CILANTRO PESTO

Steps:

• Remove and discard the big stems from the cilantro and place it into the bowl of a food processor. Add garlic and pecans. Pulse until finely chopped. Season with pepper and then continue to process while drizzling in the olive oil to your desired consistency.

BASIL PECAN PESTO

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.

LINGUINE WITH PECAN ARUGULA PESTO

Steps:

• Finely chop 1/4 cup pecans (preferably with a knife).
• Mash garlic to a paste with salt using a mortar and pestle (or mince and mash with a large heavy knife). Blend remaining 1/2cup pecans, arugula, cheese, oil, pepper, and garlic paste in a food processor until smooth, about 1 minute.
• Cook pasta in a 6- to 8-quart pot of boiling salted water until al dente, 10 to 12 minutes. Ladle out and reserve 1 1/2 cups cooking water. Drain pasta in a colander, then return to pot and toss with pesto, 1/2 cup cooking water, and chopped pecans, adding more cooking water as necessary if pasta seems dry.

BAKED TILAPIA WITH ARUGULA AND PECAN PESTO

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking pan.
• Combine 3 cups arugula, garlic, pecans, olive oil, 1/4 CUP Parmigiano-Reggiano cheese, black pepper, and lemon juice in a blender and blend until it reaches the consistency of a pesto sauce.
• Spread 1/2 cup arugula on the prepared baking pan. Place the tilapia fillets on the arugula. Spread the remaining pesto generously on top of fillets. Sprinkle 1 tablespoon Parmigiano-Reggiano cheese on the pesto.
• Bake in preheated oven until fish flakes easily, about 20 minutes.

SPAGHETTI WITH PECAN-HERB PESTO

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.

LINGUINE WITH PARSLEY-PECAN PESTO SAUCE

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.

PECAN AND BASIL PESTO

Steps:

• 1. Place basil, garlic, 1/2 cup oil, lemon juice, salt and pepper in a blender or food processor and blend until somewhat smooth. Force down the leaves and add more olive oil as needed to enable creation of a sauce about the consistency of a good, thick ketchup.
• 2. Add the pecans and blend briefly, leaving small bits of pecans visible.
• 3. Refrigerate or freeze. In its raw state, the pesto is quite harsh tasting. Add it to a dish a few minutes before you are done cooking.
• 4. SERVING SUGGESTION: Boil pasta in salted water until al dente. Heat 2 tablespoons olive oil in a large skillet and saute sliced summer squash or zucchini until turning translucent but still firm. Add the pesto and pasta to the squash and saute about 2 minutes until the pesto is cooked a bit. Serve with freshly grated hard cheese (parmesan, romano, etc.) on top.

GREEN BEANS WITH PECAN PESTO

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.

STEAMED VEGETABLES WITH BASIL PECAN PESTO

Steps:

• To prepare the vegetables:
• On a large steamer rack layer carrots, then fennel, and then potatoes and steam over boiling water, covered, until potatoes are tender, about 10 minutes. Transfer steamed vegetables to a platter. Steam beans, covered, until just tender, about 10 minutes, and transfer to a platter. In a food processor blend pesto with 3 tablespoons hot water, adding additional hot water if necessary to reach desired consistency.
• Serve vegetables warm at room temperature with pesto.
• To make the pesto:
• 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. Makes about 1 1/4 cups.

BASIL AND PECAN PESTO

Steps:

• Combine all ingredients in a blender or using an immersion blender.
• If you would like a thinner sauce, add extra olive oil or water.
• Serve and enjoy.
• Can be stored in the refrigerator for up to one week or frozen for 3 months.

CREAMY PARSLEY, BASIL & PECAN PESTO

Steps:

• Cook the pasta of your choice (about 5 oz/150 g per person) according to package directions. In a food processor, process the pesto ingr. in the order listed, starting with hard ingr. such as nuts and garlic, then adding herbs and greens, then oil and remaining ingredients. Scrape down the sides with a spatula and continue processing until you have a smooth paste. Transfer the pesto to a large nonstick pan and heat over low for 1 minute. Toss in the cooked, drained pasta and stir well, until the pesto and pasta are heated through. Garnish as desired and serve.

VEGAN OVEN ROASTED PUMPKIN WEDGES WITH CRANBERRY, PECAN AND CHILE PESTO

Steps:

• To make the pesto: Combine cranberries, orange juice and 1/2 cup grapeseed oil in a bowl to soak while you prepare the other components. In a medium skillet, dry roast the pecans over a medium flame until fragrant, about 3 to 4 minutes. Remove to a tray and allow to cool. Gently toast the red chile flakes about 1 minute in the same skillet and remove to a small plate or bowl. Blitz the cranberries and orange juice in a small food processor. Add chile flakes, thyme and three-fourths of the pecans and process until smooth. Add the remaining pecans and pulse one or two times for a chunky consistency. Season with kosher salt to taste, and more red chile flakes if desired. Set the pesto aside or refrigerate.
• Preheat oven to 325 degrees Fahrenheit. Slice open the pumpkin and remove seeds and fibers. Slice pumpkin into 1¼-inch-thick wedges. Brush all over with 1/2 cup grapeseed oil. Sprinkle with sea salt. Place on a rimmed baking sheet and cover with foil.
• Roast covered for 90 minutes. Remove foil and increase heat to 375 degrees and cook another 20 to 30 minutes, until the edges begin to caramelize. Allow to cool slightly before serving wedges with the pesto.

BASIL PECAN PESTO RAVIOLIS

Steps:

• To Make Dough: (wonton skins can be used instead) make a volcano shaped mound of the flour, crack the eggs into the middle and slowly add the flour until it is a tight ball (if it is still too loose, add more flour) kneead for 5 minutes on a lightly floured surface. Wrap in plastic and refrigerate for 1 hour. Roll dough out with a pasta machine or roller, cut into rounds and fill with pesto (see below), wipe one half of round with luke warm water and seal. Boil for 2-3 minutes. Filling: Place Basil, 3 cloves of the garlic, pecans, and cheese in a food processor, process with enough oil to keep it going until it is finely ground. Sauce: Melt butter and saute the remaining two cloves of garlic (finely chopped), drain raviolis, toss with butter and serve, covered with chopped basil and grated parmesan or romano