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
SWISS CHARD AND PECAN PESTO
This tasty pesto is delicious tossed with warm pasta and chicken or spread on garlic bread.
Provided by MeghanO
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes
Time 25m
Yield 10
Number Of Ingredients 9
Steps:
- Heat 2 teaspoons of the olive oil in a skillet over medium heat; cook and stir the Swiss chard and garlic in the hot oil until the chard leaves have wilted, 3 to 5 minutes. Remove from heat and allow to cool.
- Process the basil, pecans, sea salt, Parmesan cheese, and remaining olive oil in a food processor until all the ingredients are well integrated. Add the Swiss chard mixture and the lemon juice to the food processor; continue chopping until the mixture is pureed. Season with salt and pepper.
Nutrition Facts : Calories 227.9 calories, Carbohydrate 4.4 g, Cholesterol 7.4 mg, Fat 22.1 g, Fiber 2 g, Protein 5.4 g, SaturatedFat 3.7 g, Sodium 319.1 mg, Sugar 1.1 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
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.
PECAN PESTO
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
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
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.)
MASHAMA BAILEY'S PECAN PESTO
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
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
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