Pecan Parsley Pepper Pesto Recipe -
Pecan Parsley Pepper Pesto Recipe
  • READY IN 10 mins

Pecan Parsley Pepper Pesto

Recipe by  

"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."

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Original recipe makes 5 cups Change Servings
  • PREP

    10 mins

    10 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Jan 14, 2011

sarita166-I'd like to know what you tired, and what you liked. Its hard to imagine that this had no flavor..between the parm, olives, and jalapeno? Your palet must be unique. Thanks for trying it, that means a lot!

Most Helpful Critical Review
Sep 25, 2009

I tried six recipes from this site and this was my least favorite. Not enough flavor. Very bland. Maybe with some basil it might have some punch to it.


7 Ratings

Sep 11, 2011

This is a fabulous pesto. I didn't change a thing and it was delicious!

Jul 03, 2011

This is a customized version. sorry not in right place. I sauteed a large minced onion with garlic, salt and pepper. then Processed parsley nuts fine and some olive oil Added thin to pan. cooked alittle added fresh lemon juice. Adjusted flavor. don't remember if added something else. recipe not in front of me now. But added some capers. Can add little broth instead of so much oil. But this will change flavor. I variete One person in my family does not like parm. cheese so i now seperated some. and add parm. cheese. I sometimes add marinated dried tomatoesin oil to it. and serve it over pasta. Parsley healthy and we like this. I sometimes add more fresh sauteed garlic to it though. and adjust lemon. adjust salt and fresh pepper.

Sep 22, 2012

I made this today and omitted the jalapeno and substituted slivered almonds (budget reasons). It was amazing! I'll harvest the rest of my parsley and freeze it in containers. With the almonds the color was gorgeous. Thank you to Soup Lover-Sue

May 12, 2011

I kept adding more of this and that but it just never tasted very good. Also kind of a bad color.

Oct 21, 2012

I made this today and loved it! This is a good recipe.


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  • Calories
  • 196 kcal
  • 10%
  • Carbohydrates
  • 2.1 g
  • < 1%
  • Cholesterol
  • 2 mg
  • < 1%
  • Fat
  • 20.5 g
  • 32%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 1.8 g
  • 4%
  • Sodium
  • 98 mg
  • 4%

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

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