Pecan Parsley Pepper Pesto Recipe
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Pecan Parsley Pepper Pesto

"Smooth and creamy, this pesto not only makes a wonderful dip, sandwich spread, or soup topping -- it can also be used as a punch of color and flavor for hot or cold pasta."

Rating: This weblink has been rated 2 times with an average star rating of 3.0 Read Reviews (1)

Rate/Review | 26 people have saved this

Prep Time:
10 Min
Ready In:
10 Min

Servings  (Help)

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Original Recipe Yield 5 cups
 

Ingredients

  • 2 cups flat leaf parsley with stems
  • 2 cups shelled pecans
  • 2 cups extra virgin olive oil
  • 1 cup shaved Parmesan cheese
  • 30 pitted kalamata olives
  • 1 jalapeno pepper, seeded
  • 3 cloves garlic
  • 1 lemon, juiced and zested

Directions

  1. Place the parsley, pecans, olive oil, Parmesan cheese, olives, jalapeno pepper, garlic, lemon juice, and lemon zest in the bowl of a blender or food processor, and pulse until smooth and creamy. Store in refrigerator.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 196 | Total Fat: 20.5g | Cholesterol: 2mg

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The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 25, 2009 by sarita166 
I tried six recipes from this site and this was my least favorite. Not enough flavor. Very... MORE

 
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