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Pecan Parsley Pepper Pesto

By: Soup Lover-Sue

"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."

Rate/Review | Read Reviews (5)

Prep Time:
10 Min

Ready In:
10 Min

Servings (Help)

US Metric Calculate

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

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.