Recipe courtesy of Food Network Kitchen

Pecan Pesto

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



  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.