Pecan Parsley Pepper Pesto recipe

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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

Nutrition Info

195.9 calories
carbohydrate: 2.1 g
cholesterol: 2.2 mg
fat: 20.5 g
fiber: 1 g
protein: 1.8 g
saturatedFat: 2.9 g
servingSize: -
sodium: 97.8 mg
sugar: 0.3 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

5 cups

Recipe Note

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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