Pecan Parsley Pepper Pesto

3.9

(8)

8 Reviews

4 Photos

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.

Submitted by souplover Sue

Updated on January 14, 2022

4

Prep Time:

10 mins

Total Time:

10 mins

Servings:

32

Yield:

5 cups

Jump to Nutrition Facts

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

Directions

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.

Nutrition Facts (per serving)

196	Calories
21g	Fat
2g	Carbs
2g	Protein

Nutrition Facts
Servings Per Recipe 32
Calories 196
% Daily Value *
Total Fat 21g	26%
Saturated Fat 3g	15%
Cholesterol 2mg	1%
Sodium 98mg	4%
Total Carbohydrate 2g	1%
Dietary Fiber 1g	4%
Total Sugars 0g
Protein 2g	4%
Vitamin C 8mg	9%
Calcium 42mg	3%
Iron 1mg	3%
Potassium 59mg	1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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