This Pecan Pesto recipe is my new favorite way to make homemade pesto without pine nuts! Pecans add a slightly sweet flavor and put less of a dent in your grocery budget. Keep reading to get the full scoop!
What You’ll Learn In This Post
Basil season is the best season, isn’t it? It just screams summer, which is a great time to put it in as many recipes and dishes as you possibly can. My Beans & Greens Pasta Salad recipe is currently on repeat and I just can’t get enough!
The season won’t last forever and neither will easy access to fresh basil. So if you have some at the ready, plan to make this easy Pecan Pesto! I already know the future version of myself will be thanking me when we can reach into the freezer months from now for a taste of summer. Stock your freezer so you can do the same.
But first…
Why Make Pesto without Pine Nuts?
I’ll put a big emphasis on the fact that you can always make a homemade pesto recipe with pine nuts.
It’s the most traditional, authentically Italian way to make it, and there’s no disputing that. Pine nuts are delicious, with a flavor and texture I love munching on straight out of the bag. They’re borderline addicting.
But I have to admit, the price is usually the #1 consideration when I make fresh pesto without pine nuts. I’d be lying if I said I didn’t cringe every time I glance at the price.
What are pine nuts?
Pine nuts (or pignolias) are the edible seeds from pine trees. Harvesting pine nuts is a labor-intensive process and supply is limited. So simple economics of supply and demand drive the price higher than other nuts.
At the time of posting this recipe, an 8-oz bag (1/2 pound) ranged from $13 to $17.
Compare that to the pecans I used instead, which only cost $8.99 for a full pound. Cost can vary considerably between a grocery store and farmers markets, but generally speaking, pecans or other types of nuts can be a much more budget-friendly option compared to pine nuts.
Another reason I prefer making my basil pesto at home is because, try as I might, I can’t find a jarred or store-bought version that tastes quite right. They might nail the look or texture but the taste is just never as fresh, and a few have been downright unpleasant.
Making pecan pesto feels like a great way to still enjoy the fresh flavor of basil and reserve pine nuts for another use where their flavor and texture can really shine.
Ingredients You’ll Need for Pecan Pesto
- Fresh basil. A must! I grabbed a large handful (very precise measurement, I know) which worked out to about three cups, lightly packed. If you don’t have an abundance of fresh basil or it’s a little pricey, you can also use half basil, and half spinach. Fresh spinach (especially baby spinach) will be similar enough in color, texture, and flavor.
- Pecans (or see the next section for other swaps)
- Olive oil. While most pesto recipes will specify extra virgin olive oil, I recommend using a high-quality, fresh olive oil that’s within your budget. Look for one that’s stored in an opaque container to protect against light exposure, and do your best to store it away from heat. Good quality olive oil should smell and taste fresh, herbaceous, and grassy.
- Parmesan cheese
- Garlic. Fresh garlic cloves are probably ideal since the pre-minced stuff is usually slightly pickled or packed in oil, and might change the flavor. But use whatever you have as long as you include garlic of some kind!
- Salt, black pepper, and MSG
No, MSG (monosodium glutamate) is not part of traditional basil pesto recipes. But I think the extra umami flavor is a nice balance. Instead of simply adding more salt (which may not be an option if you’re sticking to a lower sodium diet), MSG can add an extra savory element to this pecan pesto.
If you don’t have MSG or prefer to skip it, just start with 1/4 teaspoon of kosher salt and adjust based on your taste preferences.
Other Pine Nut Alternatives for Pesto
- Almonds
- Walnuts, the only tree nut that’s an excellent source of ALA (the plant-based precursor to long-chain omega-3s that support heart health, brain health, and more). I use them in my Sun-Dried Tomato Pesto.
- Cashews
- Pumpkin seeds or sunflower seeds for an allergen-friendly nut-free version of pesto without pine nuts
How to Make Pecan Pesto
I know making a sauce from scratch doesn’t always feel like a priority. But I promise this pecan pesto recipe will be worth the effort! Follow these easy step-by-step instructions to make it happen in less than ten minutes.
First, wash and dry the fresh basil leaves. Pick through to remove any thick stems (the woody ones). It’s totally fine to leave the smaller, more tender stems as they still carry some flavor and bulk. You won’t even know they’re in there by the time it’s blended. Just make sure you pat it down with a paper towel or clean dish cloth to remove excess moisture.
Next, add the shelled pecan pieces, garlic cloves, and parmesan cheese to the bowl of a food processor. Pulse the blades a couple of times so the mixture appears crumbly and uniform in size, like what you see below:
Next, add the basil, salt, MSG, and black pepper. Pulse again to chop the basil before setting the food processor to blend on a low setting.
Slowly (and carefully!) pour the olive oil down the spout in the lid. Pause as needed to scrape down the sides of the bowl with a soft rubber spatula, then blend until it’s fully mixed with a slightly chunky consistency.
That’s it! You can transfer your homemade pesto to a small bowl or storage container, depending on what you plan to use it for.
Keep scrolling for some delicious recipe inspiration and my best tips for storing for max flavor!
Pecan Pesto Serving Suggestions
This is where things really get fun. Besides the obvious serving suggestion of eating it straight off a spoon, try some of these ideas:
- Serve with your favorite cooked pasta (hot), pasta salad (chilled) or grain. Pecan pesto also works great with other carbs or starches like potatoes.
- Spread it over thick-cut toast for something like my Caprese Avocado Toast with Pesto and Balsamic Glaze
- Fresh pesto is the perfect accompaniment for roasted vegetables or grilled proteins. It could even work as a last-minute marinade for quick-cooking proteins like shrimp or seafood.
- Use this pecan pesto instead of salad dressings. Just spoon a scoop over leafy greens and any other toppings you like. Add a little more olive oil to loosen it up and help it mix into the salad. Or drizzle over caprese salads with more fresh basil, replacing the lettuce.
- Make a savory breakfast by adding it to eggs or this Savory Pesto Oatmeal Bowl.
Pecan Pesto Storage Tips
If you plan to use homemade pesto within a week, great! Just seal it in an airtight container and stash it in the fridge.
If you’re worried about browning due to oxidation, drizzle a couple of tablespoons of olive oil right on top. This thin layer of olive oil covers the exposed portion and prevents some of the browning.
The olive oil is liquid at room temperature but will harden once chilled. To serve, just bring it out as you’re prepping everything else. It will soften to the point you’ll be able to easily stir it back in.
Pecan Pesto (Basil Pesto without Pine Nuts)
Equipment
- Food Processor
- measuring cups and spoons
- soft spatula or long-handled scraper
Ingredients
- 3 cups basil, lightly packed
- 1/2 cup pecans, shelled
- 1/2 cup olive oil
- 3 tbsp parmesan cheese, grated or shredded
- 2-3 cloves garlic
- 1/4 tsp kosher salt
- 1/4 tsp MSG (monosodium glutamate)
- 1/8 tsp black pepper
Optional, for Storing
- 2 tbsp olive oil, approximately
Instructions
- Wash and dry the fresh basil leaves, removing any thick stems.
- Set up the food processor and add the pecans, garlic cloves, and parmesan cheese to the bowl. Pulse until the mixture appears crumbly and uniform in size.
- Add the basil, salt, MSG, and black pepper. Pulse again to incorporate the basil. Then run the food processor on low, slowly adding the olive oil through the spout. Pause as needed to scrape the sides of the bowl with a soft spatula.
- Serve with your recipe or transfer to an airtight container to store until needed in the refrigerator. To minimize browning due to oxidation, drizzle a small amount of olive oil in a thin layer, covering the exposed portion of the pecan pesto. Use within one week or freeze up to six months.
Notes
Nutrition
Pecan Pesto FAQs
Can I freeze leftover pesto?
If you’re making a batch of pecan pesto for later there are a couple of ways to do it:
- Grab some ice cube trays and carefully spoon the pesto into each section. Freeze overnight. Once frozen, remove the cubes from the trays and seal in freezer bags so you can pluck out as much or as little as you need. Use within 3-6 months for best results.
- If you plan on using bigger portions, store in a freezer-friendly container with a tight-fitting lid. This method will stretch the storage life from six months to one year. It’s my preferred method to getting this homemade pesto to last me well into the winter months and early spring.
How do I make a nut-free homemade pesto without pine nuts?
Use sunflower seeds or pumpkin seeds to make a nut-free homemade pesto sauce. Both of these options can add key nutrients and a crunchy texture to your pesto recipe while keeping it safe for people with nut allergies.
How do I make a dairy-free homemade pesto without pine nuts?
To make a dairy-free pesto, start with 1-2 tablespoons of nutritional yeast in place of the parmesan cheese. This adds a cheesy flavor with no dairy. Adjust the amount as needed to get the flavor and consistency you want.
This will also convert traditional pesto recipes into a vegan pesto sauce for anyone following a 100% plant-based diet.
How do I keep my basil from browning?
If you want to maintain the vibrant, bright green color, blanch your basil first.
Bring a small pot of water to a boil. Dunk the basil into the hot water for a few seconds, then quickly remove it and submerge it in ice water to quickly cool it. This stops the cooking process and deactivates enzymes that cause browning.
You could also add a small amount of lemon juice. The acidity of lemon juice can also slow the browning process. However, since it also changes the flavor I usually skip this and accept that it’s OK if my homemade basil doesn’t always look picture perfect!
I’m convinced fresh basil for pesto recipes is one of the best things about summer in the Midwest. I hope our little container plants keep being as productive as they have been! It’s so nice to have a surplus of basil for recipes like this.
If you enjoyed this Pecan Pesto recipe, leave me a comment or rating to let me know what you think! And don’t be shy about sharing the great flavor with family or friends this season.
As always, thanks for stopping by Street Smart Nutrition. Cheers to more fearlessly nourishing meals!
Disclosure: This post was originally published in July 2023. It has since been updated to improve the overall quality of the information and/or images.
Questions & Reviews
I love pesto everything! It’s such an awesome ide to make pesto at home!
Great pesto recipe! It tastes delicious. I follow it pretty much exactly, except I don’t measure my basil or cheese, and I don’t add MSG.
Thanks Jacqueline, I’m glad to hear it turned out well for you! Enjoy 🙂
MSG???!!!!! Seriously???!!!! I never, ever comment, but I couldn’t go on without adding my rating (because I’m shocked it has such good rating!!!!)
Hey Carmen! I hear you’re not a fan of MSG like I am. You might have missed this part of the blog where I said, “No, MSG (monosodium glutamate) is not part of traditional basil pesto recipes. But I think the extra umami flavor is a nice balance. Instead of simply adding more salt (which may not be an option if you’re sticking to a lower sodium diet), MSG can add an extra savory element to this pecan pesto. If you don’t have MSG or prefer to skip it, just start with 1/4 teaspoon of kosher salt and adjust based on your taste preferences.”
Next time, that alternative option might suit your tastes better. But if you’re in the habit of leaving one-star ratings on recipes you’ve never made or tasted, feel free to spend your time getting free recipes from someone else’s blog. Thanks!