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  • Writer's pictureTommy Centola

Pecan Pesto

Pesto sauce is traditionally made with pine nuts. Here's a southern twist on the Italian sauce.

2 cloves garlic

1 1/2 cups loosely packed fresh basil

1/3 cup pecans

1/4 cup freshly grated Parmesan cheese

Juice of 1 lemon

1/4 teaspoon kosher salt

1/4 to 1/3 cup extra-virgin olive oil

In the workbowl of a food processor, place garlic; pulse for a few seconds until minced. add basil. and pulse until finely chopped, stopping to scrape the sides of the bowl, as needed. Add pecans, cheese, lemon juice, salt, and pepper; pulse until combined.

With the processor running, add oil in a slow, steady stream, stopping to scrape the sides of the bowl, as needed. Continuing adding oil, 1 tablespoon at a time, until desired consistency is reached. Note; The more oil you add, the thinner the consistency will be. Cover and refrigerate with top 1 week.


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Good Cooking, Good Eating and Good Living!!!

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