This Pecan Pesto Packs a Punch for Your Mouth
Yum yum give me some. This nutty pecan pesto is simple to make and can be put on or in whatever your heart (and stomach) wants.
I chose to use pecans in this pesto because they have a robust full flavor. I also picked them, literally. My grandma has a pecan tree and last year she had so many blowing off the limbs we barely could collect them all. This year there were zero–I guess they do that sometimes? I am no pecan expert.
I did just move to a house that has one in the yard too but also– no nuts this year. I am hoping for lots of nuts next season though.
Of course, if you do not have pecans you can sub any other nut of choice. Same with the herb. I used parsley because it was in my fridge, but basil would also work nicely. I have even seem someone use the greens of a carrot. So, if you do that let me know how it turns out!
Put Some Nuts in Your Mouth Pecan Pesto Recipe
Serves 1 cup
Prep Time: 5 mins
Total Time: 5 mins
What You Need:
- 1/2 cup pecans
- 2 tablespoons lemon juice (or juice of half of a lemon)
- 3 garlic cloves
- 1 jalapeno (stem and seeds removed) (optional)
- Big pinch of sea salt
- Medium pinch of red pepper flakes
- freshly ground black pepper to taste
- 2 cups parsley leaves
- 1/4 cup grated parmesan cheese (sub nutritional yeast if dairy-free)
- 1/4 cup extra-virgin olive oil, more for a smoother pesto
What You Do
- In a food processor, chop up those nuts.
- Add the garlic. Chop chop.
- Dump in the lemon juice, salt, pepper, and pulse a bit more.
- Add the parsley, keep it pulsing until combined.
- While your food processor is still a humming, drizzle in the olive oil until combined.
- Add the parmesan cheese, if using, and pulse to briefly combine.
- For a nut-filled pesto, use less olive oil. For a smoother pesto add more olive oil.
Add pesto to your favorite pasta, top on soup (check out my Nut and Cream Topped Carrot Ginger Soup) or toast, or do whatever you like doing with it.
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