Basil Pecan Pesto

May 09, 2023May 9, 20230 11

Healthy and Delicious Basil Pecan Pesto

by The Chefin Sauce

Prep

10 min

Cook

10 min

Ready In

20 min

Level

Easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

281

Sugar

Fat

29g

Basil Pecan Pesto is a twist on the classic Italian sauce made with pine nuts and basil. The addition of pecans gives it a unique flavor and texture that pairs well with a variety of dishes. The fresh basil in this recipe provides a burst of flavor and aroma, while the garlic and Parmesan cheese add depth and richness. This sauce is easy to make and can be stored in the fridge for up to a week or frozen for longer. Serve it over pasta, vegetables, or grilled chicken for a delicious and healthy meal.

Instructions

1.	Toast the pecans in a dry pan over medium heat, stirring occasionally, until fragrant and lightly browned.
2.	In a food processor, pulse the toasted pecans, garlic, and Parmesan cheese until the mixture is finely ground.
3.	Add in the basil leaves and pulse until they are coarsely chopped.
4.	Slowly drizzle in the olive oil while pulsing the mixture until it is well combined and reaches a smooth consistency.
5.	Season with salt and pepper to taste.

PROS

Basil Pecan Pesto is a delicious and versatile sauce that can be used in many dishes, such as pasta, pizza, sandwiches, and more.
It is easy to make and a great way to use up fresh basil.
Pecans are a great source of protein and healthy fats.

CONS

Basil Pecan Pesto is high in calories, fat, and sodium, so it should be enjoyed in moderation as part of a balanced diet.
It is also not suitable for individuals with nut allergies.

HEALTH & BENEFITS

Basil Pecan Pesto contains healthy fats from pecans and olive oil, which can help reduce inflammation and promote heart health. Basil is rich in antioxidants and has antibacterial properties. Garlic is known to boost the immune system and reduce the risk of chronic diseases.

	3 cups fresh basil leaves
	1 1/2 cups pecans
	4 cloves garlic
	1/2 cup shredded Parmesan cheese
	3/4 cup olive oil
	1/2 teaspoon kosher salt
	1 pinch ground black pepper to taste