Basil Pecan Pesto Recipe -
Basil Pecan Pesto Recipe
  • READY IN 15 mins

Basil Pecan Pesto

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings


  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.
Kitchen-Friendly View
  • PREP 15 mins
  • READY IN 15 mins

Reviews More Reviews

Aug 13, 2011

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!

Sep 17, 2010

Which type of basil leaves do you use? I grow sweet basil, boxwood basil and spicy basil. Which would you recommend?


18 Ratings

Sep 13, 2010

Very good!! I had never used pecans for this and it was exellent!. Anne-in- Canada

Sep 14, 2011

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!!

Jul 12, 2011

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.)

Aug 05, 2012

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.

Aug 10, 2013

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.

May 21, 2013

I had to register just to say how great this recipe is! I absolutely loved it...better than any pesto I've had before :)


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  • Calories
  • 232 kcal
  • 12%
  • Carbohydrates
  • 2.7 g
  • < 1%
  • Cholesterol
  • 3 mg
  • < 1%
  • Fat
  • 24.3 g
  • 37%
  • Fiber
  • 1.5 g
  • 6%
  • Protein
  • 2.9 g
  • 6%
  • Sodium
  • 132 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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