Pecan Pesto

Show a little Southern flair by swapping toasted pecans into this basil-and-parsley pesto.
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  • Level: Easy
  • Total: 10 min
  • Active: 10 min
  • Yield: about 1 cup
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1/3 cup lightly toasted pecans

2 cups loosely packed fresh basil

1 cup loosely packed fresh parsley

1 teaspoon chopped garlic

1 teaspoon lemon zest

Kosher salt

1/2 cup coarsely grated Parmesan

1/2 cup extra-virgin olive oil


  1. Put the pecans in a food processor and pulse until finely ground. Add the basil, parsley, garlic, lemon zest and 1/4 teaspoon salt and pulse until finely chopped. Add the Parmesan and pulse to combine. With the motor running, slowly pour in the oil and process until combined. Transfer to a bowl.