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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!
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
Directions
Step 1
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 (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 232 | |
| % Daily Value * | |
| Total Fat24g | 31% |
| Saturated Fat3g | 17% |
| Cholesterol3mg | 1% |
| Sodium132mg | 6% |
| Total Carbohydrate3g | 1% |
| Dietary Fiber2g | 5% |
| Total Sugars1g | |
| Protein3g | |
| Vitamin C2mg | 12% |
| Calcium67mg | 5% |
| Iron1mg | 4% |
| Potassium96mg | 2% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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