Photo: Charles Deluvio
Pecan Parsley Pepper Pesto
8 ingredients
10 min
5 cups
openrecipes
"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."
Estimated Nutrition (whole recipe, rough)
278
Calories
11g
Protein
24g
Fat
8g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Pecan | 1 half (4g) | 20 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Olive | 1 large (4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes