Best 10 Pecan Parsley Pepper Pesto Recipes

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Pesto, a vibrant and aromatic sauce that originated in the Liguria region of Italy, has captured the hearts of food enthusiasts worldwide. This versatile sauce is traditionally made with basil, pine nuts, olive oil, garlic, and Parmesan cheese. However, the realm of pesto extends far beyond its classic form, allowing for endless culinary exploration.

In this article, we present a unique and flavorful twist on the traditional pesto recipe: Pecan Parsley Pepper Pesto. This vibrant sauce combines the nutty richness of pecans with the freshness of parsley and the subtle heat of pepper flakes, creating a symphony of flavors that will tantalize your taste buds. Elevate your culinary creations with this versatile sauce, whether you're tossing it with pasta, spreading it on sandwiches, or using it as a marinade for grilled meats.

Alongside the Pecan Parsley Pepper Pesto recipe, we've curated a collection of additional pesto recipes that showcase the versatility of this beloved sauce. Discover the refreshing flavors of Arugula Pesto, the vibrant colors of Beet Pesto, and the classic elegance of Basil Pesto. Each recipe offers a distinct taste profile, allowing you to explore diverse culinary landscapes with every bite. From traditional Italian fare to modern fusion dishes, these pesto recipes will transform your meals into extraordinary culinary experiences.

Let's cook with our recipes!

PECAN PESTO



Pecan Pesto image

Show a little Southern flair by swapping toasted pecans into this basil-and-parsley pesto.

Provided by Food Network Kitchen

Time 10m

Yield about 1 cup

Number Of Ingredients 8

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

Steps:

  • 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.

PARSLEY PESTO



Parsley Pesto image

Provided by Food Network

Time 5m

Yield about 2 1/2 cups

Number Of Ingredients 7

2 cloves garlic
2 cups packed, stemmed Italian parsley
Course salt
1/4 cup walnuts
1/2 cup freshly grated Parmesan cheese, or to taste
2/3 cup olive oil
Salt and pepper

Steps:

  • In a food processor place the garlic, parsley, pinch salt, walnuts, and cheese. Process until they form a paste. Gradually blend in olive oil, taste adjust your seasoning if necessary. Great with pasta, poultry, vegetables and rice.

SPAGHETTI SQUASH WITH PARSLEY AND PECAN PESTO



Spaghetti Squash with Parsley and Pecan Pesto image

Provided by Damaris Phillips

Categories     side-dish

Time 1h20m

Yield 3 cups

Number Of Ingredients 8

1 medium spaghetti squash, halved lengthwise, seeded
1/4 cup plus 2 teaspoons olive oil
Salt and pepper
2 small heads garlic, plus 1 clove garlic, minced
2 ounces pecans, toasted (about 1/2 cup)
1/2 bunch parsley, with stems, plus 1 tablespoon parsley leaves, chopped, for garnish
1/4 cup grated Asiago cheese
1 1/2 teaspoons fresh lemon juice

Steps:

  • Preheat the oven to 375 degrees F.
  • Rub the cut sides of the squash with 1 teaspoon of the olive oil and sprinkle with salt and pepper. Set the squash cut-side down on a baking sheet. Cut the tops off of the garlic heads, exposing the cloves but leaving the heads intact. Set the heads on a large piece of foil, drizzle with the remaining 1 teaspoon of the olive oil and season with salt and pepper. Wrap up the foil to make a pouch and place on the baking sheet with the squash. Bake until the squash is tender and the garlic soft and roasted, 35 to 40 minutes. Set aside to cool.
  • When the roasted garlic is cool enough to handle, press out the cloves and add them to a food processor along with the minced garlic, toasted pecans, 1/2 bunch parsley and 1/2 teaspoon salt. Pulse until the ingredients are pulverized. With the motor running, drizzle in the 1/4 cup olive oil. Add the Asiago and lemon juice and pulse until just combined.
  • Shred the squash into a bowl using a fork and toss with 1/2 cup of the pesto. Season with salt and pepper. Serve garnished with chopped parsley.

BASIL PECAN PESTO



Basil Pecan Pesto image

Categories     Sauce     Food Processor     Garlic     No-Cook     Quick & Easy     Basil     Pecan     Summer     Gourmet

Yield Makes about 1 1/4 cups

Number Of Ingredients 5

2 cups packed fresh basil leaves, washed well and spun dry
2/3 cup olive oil
1/2 cup pecans, toasted golden brown and cooled
1/3 cup freshly grated Parmesan
2 large garlic cloves, chopped and mashed to a paste with 1/2 teaspoon salt

Steps:

  • In a food processor blend together all ingredients with salt and pepper to taste until smooth.(Pesto keeps, surface covered with plastic wrap, chilled, 1 week.)

LINGUINE WITH PECAN ARUGULA PESTO



Linguine with Pecan Arugula Pesto image

Categories     Leafy Green     Nut     Pasta     Vegetarian     Quick & Easy     Parmesan     Pecan     Fall     Gourmet

Yield Makes 4 to 6 main-course servings

Number Of Ingredients 8

3/4 cup pecans (3 oz), toasted
1 large garlic clove
1/2 teaspoon salt
10 oz arugula, coarse stems discarded
1/2 cup finely grated Parmigiano-Reggiano (1 1/2 oz)
1/2 cup olive oil
1/2 teaspoon black pepper
1 lb dried linguine

Steps:

  • Finely chop 1/4 cup pecans (preferably with a knife).
  • Mash garlic to a paste with salt using a mortar and pestle (or mince and mash with a large heavy knife). Blend remaining 1/2cup pecans, arugula, cheese, oil, pepper, and garlic paste in a food processor until smooth, about 1 minute.
  • Cook pasta in a 6- to 8-quart pot of boiling salted water until al dente, 10 to 12 minutes. Ladle out and reserve 1 1/2 cups cooking water. Drain pasta in a colander, then return to pot and toss with pesto, 1/2 cup cooking water, and chopped pecans, adding more cooking water as necessary if pasta seems dry.

LINGUINE WITH PARSLEY-PECAN PESTO SAUCE



Linguine with Parsley-Pecan Pesto Sauce image

Categories     Cheese     Herb     Nut     Pasta     Appetizer     Vegetarian     Quick & Easy     Dinner     Lunch     Parmesan     Summer     Gourmet     Pescatarian     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 6

1/2 cup pecans
2 cups packed fresh flat-leafed parsley leaves
3/4 cup freshly grated Parmesan (about 1 1/2 ounces)
2 tablespoons fresh lemon juice
1 cup extra-virgin olive oil
1 pound linguine

Steps:

  • Preheat oven to 350°F.
  • On a baking sheet toast pecans in one layer in middle of oven until fragrant and one shade darker, about 7 minutes. Cool pecans and in a blender purée with parsley, Parmesan, lemon juice, and oil. Parsley-pecan pesto may be made 1 day ahead and chilled, covered.
  • In a 6-quart kettle bring 5 quarts salted water to a boil for linguine. Cook pasta in boiling water until al dente and ladle out and reserve 1 1/2 cups pasta cooking water. Drain pasta in a colander and in kettle toss with pesto, 1 cup reserved pasta cooking water, and salt and pepper to taste, adding as much of remaining ‚ cup pasta cooking water as necessary for desired consistency.

ROASTED RED PEPPER & PARSLEY PESTO WITH PENNE



Roasted red pepper & parsley pesto with penne image

Try a new take on pesto and blend red peppers, cashew nuts and parsley then serve spooned through hot pasta

Provided by Good Food team

Categories     Dinner

Time 15m

Number Of Ingredients 7

400g penne
290g jar roasted red pepper , drained
large handful flat-leaf parsley , plus a few chopped leaves to garnish
75g unsalted cashew
1 large garlic clove , roughly chopped
2 tbsp extra-virgin olive oil
50g parmesan (or vegetarian alternative), grated

Steps:

  • Cook the pasta following pack instructions. Meanwhile, put the peppers, parsley, nuts, garlic and olive oil in a small food processor or mini chopper, and whizz to a pesto consistency. Season and mix in the Parmesan.
  • Drain the pasta and return to the pan with the pesto. Stir and gently heat for 1 min, then sprinkle with a little more chopped parsley and serve.

Nutrition Facts : Calories 495 calories, Fat 21 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 20 grams protein, Sodium 0.3 milligram of sodium

PARSLEY PEPITA PESTO



Parsley Pepita Pesto image

Provided by Ian Knauer

Categories     Sauce     Food Processor     Quick & Easy     Parmesan     Pumpkin     Healthy     Parsley     Seed     Gourmet

Yield Makes about 3/4 cup

Number Of Ingredients 5

1/3 cup raw green (hulled) pumpkin seeds (pepitas)
1 small garlic clove
2 cups packed flat-leaf parsley leaves
1/4 cup grated Parmigiano-Reggiano
1/3 cup extra-virgin olive oil

Steps:

  • Toast seeds in a heavy skillet over medium heat, stirring frequently, until golden in spots and puffed, about 4 minutes.
  • Mince and mash garlic to a paste with 1/2 teaspoon salt, then transfer to a food processor. Add parsley and 1/4 teaspoon pepper and pulse until chopped. Add cheese and seeds and process until seeds are finely chopped. With motor running, add oil in a slow stream through feed tube.

PARSLEY PESTO



Parsley Pesto image

A twist on the typical basil recipe, this pesto combines flat-leaf parsley and some mint. It's marvelous on sandwiches and pizza and, if you thin it out with a little pasta water, it's a great addition to spaghetti. Shower the dressed bowl with Parmesan and serve.

Provided by Martha Rose Shulman

Categories     brunch, dinner, lunch, condiments, dips and spreads, sandwiches

Time 5m

Yield About 1/2 cup / 5 ounces/ 150 g

Number Of Ingredients 7

2 garlic cloves, halved, green shoot removed, roughly chopped
Salt to taste
2 cups, tightly packed, flat-leaf parsley leaves, coarsely chopped
1 tablespoon, tightly packed, mint leaves, coarsely chopped
1/3 cup extra virgin olive oil, as needed
6 tablespoons freshly grated Parmesan
Freshly ground pepper (optional)

Steps:

  • Turn on a food processor fitted with the steel blade and drop in the garlic. When it is chopped and adhering to the sides of the bowl stop the machine and scrape down the bowl. Alternatively, mash with a generous pinch of salt in a mortar and pestle. Add the parsley and mint to the food processor (or to the mortar and pestle) and process until finely chopped or grind to a paste. With the machine running slowly add the olive oil and process until the mixture is smooth (or slowly work into the mixture using a mortar and pestle). Stop the machine, scrape down the sides of the bowl and add the cheese. Pulse to combine.

Nutrition Facts : @context http, Calories 1024, UnsaturatedFat 68 grams, Carbohydrate 13 grams, Fat 95 grams, Fiber 4 grams, Protein 35 grams, SaturatedFat 24 grams, Sodium 1242 milligrams, Sugar 2 grams

BASIL PECAN PESTO



Basil Pecan Pesto image

I prefer the taste of pecans over the pine nuts usually called for in pesto recipes. I developed this recipe over a summer of trial and error and prefer it to all other pesto recipes!

Provided by grettagirl

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes

Time 15m

Yield 12

Number Of Ingredients 7

3 cups fresh basil leaves
1 ½ cups pecans
4 cloves garlic
½ cup shredded Parmesan cheese
¾ cup olive oil
½ teaspoon kosher salt
1 pinch ground black pepper to taste

Steps:

  • Blend the basil, pecans, garlic, Parmesan cheese, olive oil, salt, and pepper together in a food processor until the mixture becomes a slightly chunky paste.

Nutrition Facts : Calories 232 calories, Carbohydrate 2.7 g, Cholesterol 2.9 mg, Fat 24.3 g, Fiber 1.5 g, Protein 2.9 g, SaturatedFat 3.3 g, Sodium 131.9 mg, Sugar 0.6 g

Tips:

  • If you don't have a food processor, you can finely chop the pecans, parsley, and peppercorns by hand. However, a food processor will give you a smoother pesto.
  • If you don't have grated Parmesan cheese, you can finely grate it yourself or use a pre-grated Parmesan cheese.
  • If you don't have olive oil, you can use another light-tasting oil, such as avocado oil or grapeseed oil.
  • To make a vegan pesto, you can omit the Parmesan cheese and use nutritional yeast instead.
  • Pesto can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 3 months.

Conclusion:

Pecan parsley pepper pesto is a delicious and versatile condiment that can be used in a variety of dishes. It's perfect for adding flavor to pasta, chicken, fish, and vegetables. It can also be used as a spread for sandwiches or crackers. With its unique flavor and vibrant color, pecan parsley pepper pesto is sure to be a hit at your next gathering. So next time you're looking for a quick and easy way to add flavor to your food, give pecan parsley pepper pesto a try.

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