Recipe by grettagirl
"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!"
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fresh basil leaves
1 1/2 cups
shredded Parmesan cheese
ground black pepper to taste
Delicious! I used toasted pecans. My pesto has a brownish color with flecks of the bright green basil. I used some on pasta and froze some for later use. Great recipe - I will be using it again! Update - I made this again with raw pecans. This time I got the lovely green color we all come to expect from a good pesto. I love what the sweetness of the pecans do for this pesto. Truly delicious!
Which type of basil leaves do you use? I grow sweet basil, boxwood basil and spicy basil. Which would you recommend?
Very good!! I had never used pecans for this and it was exellent!. Anne-in- Canada
I was so happy to find a recipe using pecans instead of pine nuts since realizing how expensive pine nuts are. I did not toast the pecans and the pesto stayed green and was absolutely delicious!!
Thanks for the idea of using pecans! I will make this again. FYI, I toasted the pecans in the microwave first to add more depth of flavor. (Melt 2 tsp to 1 tablespoon butter or margarine in medium bowl; toss in 1 1/2 cup nuts. Spread nuts out evenly on large microwave safe plate and toast 1 minute at a time, stirring at those intervals until a nice toasty smell develops ~2-5 minutes. Check often as microwaves differ of course. Also, if the nuts seem too crowded, toast in more than one batch.)
I made this for dinner tonight. Used pecans fresh from Georgia and basil freshly harvested from my garden. Followed the proportions of the recipe exactly. I didn't have parmesian cheese so I subbed pecorino romano and it worked out fine. The recipe is silent as to which kind of olive oil to use-- I decided not to use EVOO in favor of lighter olive oil. This pesto has a lovely delicate flavor that my family enjoyed served with crispy gnocchi. Glad to have a delicious affordable alternative to pinenuts. Thank you grettagirl for the delicious recipe.
I always have a TON of basil in the summer. One day recently I wanted to make pesto, but only had pecans on hand. I saw that someone else had made it this way, so I knew I was good to go. It was tasty and just as good as traditional pine nut basil pesto. Thanks for confirming what I thought would be a good recipe.
This was my first try at making pesto and it turned out wonderful. So glad I tried this recipe. I tried several others after this one, but none were nearly as good. I made a big batch and froze it in ice cube trays. The thawed pesto was very good as well.
* Percent Daily Values are based on a 2,000 calorie diet.
Basil Pecan Pesto
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 219
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