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Square overhead photo of pesto without pine nuts in a glass jar sitting on a wooden plate.
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10-Minute Pecan Pesto without Pine Nuts

Discover the secret to making a creamy pecan pesto without pine nuts that's just as delicious as the traditional version. This recipe combines fresh basil, toasted pecans, garlic, and grated Parmesan cheese for an incredibly flavorful pesto sauce. It's smooth and vibrant, perfect for pasta or sandwiches! Best of all, all you will need is 15 minutes and a food processor to whip up this tasty sauce. Follow along with this simple step-by-step guide.
Course Condiment
Cuisine American
Diet Gluten Free
Prep Time 10 minutes
Total Time 10 minutes
Servings 8
Calories 193kcal
Author Wendy Polisi

Equipment

  • Blender or Food Processor

Ingredients

  • 2 cups fresh basil
  • 2 cloves garlic minced
  • ½ cup extra virgin olive oil
  • ½ cup pecans toasted and cooled
  • 2 ounces Parmesan cheese shredded
  • 2 tablespoons fresh lemon juice
  • Salt and Pepper to taste

Instructions

  • In a food processor or blender, combine basil, garlic, olive oil, pecans, Parmesan cheese, and lemon juice.
  • Season to taste with salt and pepper.
  • Process until smooth.
  • Add water until the desired consistency is reached.

Nutrition

Calories: 193kcal | Carbohydrates: 2g | Protein: 3g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Cholesterol: 5mg | Sodium: 114mg | Potassium: 57mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 376IU | Vitamin C: 3mg | Calcium: 101mg | Iron: 0.5mg