Basil Pecan Pesto

Basil Pecan Pesto

grettagirl 1

"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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15 m servings 232 cals
Serving size has been adjusted!

Original recipe yields 12 servings



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

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Ready In

  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.



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!...

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

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 medi...

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...

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 ...

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...

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 fr...

Awesome!!!! I used 1 cup pecans and 1/2 cup pine nuts, then added some lemon juice at the end. Had some good quality parmesan cheese and basil from my CSA box. This is a keeper!!