Pecan Pesto

Votes: 1

Time: 10 min.
Complexity: easily
Quantity: 200 ml.

Nutritional value per serving:

Calories 756, total fat 76 G., saturated fats 15 G., proteins 17 G., carbohydrates 7 G., fiber 3 G., cholesterol 25 mg, sodium 531 mg, sugar 1 G.

Replace traditional pesto pine nuts with toasted pecans, and the sauce will take on a rich, nutty flavor. Some of the basil can also be replaced with more neutral-flavored parsley, ensuring that neither the herbs nor the nuts overpower each other, resulting in a balanced pesto.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1/3 cup lightly toasted pecans
2 cups fresh basil leaves
1 cup fresh parsley leaves
1 teaspoon chopped garlic
1 teaspoon lemon zest
0.5 tbsp. coarsely grated parmesan
0.5 cups extra-virgin olive oil

Ingredient Substitution Suggestions

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Recipes with similar ingredients: basil, parsley, pesto sauce, pecans, Parmesan cheese, lemon zest, garlic

Cooking the dish according to the recipe:

Place 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 until evenly distributed. With the food processor running, gradually pour in the olive oil and pulse until fully incorporated. Transfer the pesto to a saucepan.

Categories:

recipe / Calorie content of prepared meals / Food processor / Summer dishes / Sauces / Dips / / Food Network - recipes / Italian cuisine