Summer Southern Pesto Recipe

Summer Southern Pesto Recipe

  • Makes: 16-20 Servings
  • Ready In: 15 mins
  • Prep Time: 15-20 mins
  • Cook Time:

Here’s a new twist on the classic pesto made with pine nuts or walnuts: basil with pecans. The slightly sweet, lighter taste of the pecans complements the full taste and aroma of the basil. This recipe uses more leaves and more nuts than the standard pesto recipe, making it better for your body and for your pocketbook.

    Nutritional Information (per serving)

  • Calories: 471
  • Fat: 47g
  • Protein: 7g
  • Sodium: 369mg
  • Carbohydrates: 5g
  • Fiber: 3g
  • Sugar: 1g


  1. 6 ounces parmesan cheese, grated
    8 cloves garlic
    4 cups tightly-packed basil leaves
    3 cup shelled pecans
    2 teaspoons salt
    2 cups olive oil
    pepper and more salt, to taste


    1. Rinse basil well in a bowl of water. Let it soak until needed.
    2. Grate parmesan if needed.
    3. Peel garlic. Set up your food processor with the cutting blade or use a blender. Turn the machine on and drop the garlic in while the blade is turning. Turn off when garlic is minced, after about 10 seconds.
    4. Rinse the basil well and pat dry with towel. Remove stems and put leaves in food processor or blender. Put pecans and salt on top of leaves. Process until finely chopped but still a bit rough.
    5. With the machine going, slowly pour in olive oil.

    6. Stop the machine and add parmesan cheese. Process briefly to mix. Taste. Add salt and pepper as needed.

    7. To serve, stir pesto into hot cooked pasta or spread on bread or crackers. Eat warm or at room temperature. Refrigerate or freeze any extra.

Linda Watson

Linda Watson started the Cook for Good project after becoming obsessed with the national Food Stamp Challenge: living on a dollar a meal per person for a week. Her three-week experiment became a lifestyle, the website, the book Wildly Affordable Organic, and now the Wildly Good Cook videos and teachers' training program. She teaches cooking classes and gives talks on thrift, sustainability, and food justice across the country. You can get more from Linda on Facebook..

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