Pecan Pesto (Basil Pesto without Pine Nuts)

Make the most of summer by making all the fresh homemade pesto you can! This easy pecan pesto recipe is versatile, simple, and so flavorful. Prep a double or triple batch to freeze and enjoy once the dog days of summer are behind us.

Course Sauces and Dressings

Cuisine Italian, Mediterranean

Keyword Basil Pesto, Easy Pesto Sauce, Homemade Pesto

Prep Time 10

Cook Time 0

Total Time 10

Servings servings (2 tbsp)

Calories 204kcal

Author Cara Harbstreet

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

As written, this recipe yields about one cup of fresh pecan pesto. Serving sizes are estimated at two tablespoons per serving but adjust accordingly for your planned uses in recipes.

Nutrition