Some form of pesto, which translates to paste according to America’s Test Kitchen folks, has been enjoyed in Genoa, Italy since the Roman era. Because basil originated in Central Africa and Asia, the popular herb wasn’t introduced to Europe until the 19th Century. Subsequently, marjoram, parsley and walnuts were part of the earliest versions of my favorite pasta sauce. Organic Pecan Pesto is in keeping with the fact early versions varied depending upon what ingredients were affordable and available to cooks.
I’m a seasonal cook, so I make pesto based upon what I find at the market. Chimichurri and Caribbean Green Seasoning happen to be close New World cousins. Mississippi meets Italy with my Organic Pecan Pesto, hope it’s tasty – ciao y’all!
Organic Pecan Pesto
4 Cups Fresh Organic Basil (after tasting I found out I was sold Lemon Basil. Arugula works well too.)
3 Large Cloves of Organic Garlic
1 Handful Organic Pecans
1/4 Cup Parmesan-Reggiano Cheese
Olive Oil
Salt (I use Real Salt)
Add the first 4 ingredients directly into a food processor. Pulse mixture while drizzling olive oil. Retain water after boiling pasta and add approximately a tablespoon to loosen mixture. Be sure to salt to taste thereafter otherwise you end up with a flavorless sauce. You can also use the Organic Pecan Pesto as a pizza sauce, a sandwich spread or on meat. Drizzle on top of a Simple Pan Seared Salmon or Rack of Lamb for pure pleasure. The remainder will last in the refrigerator about 1 week.
The pecans added a richness that really paired well with the delicate basil. I added a little bit of arugula to mine as well and enjoyed it with some pasta. Thanks for a great recipe!
If you use what you have on hand, anyone can learn how to make pesto sauce. Thanks Jessica!
I’d never thought to make pesto with pecans, but it makes so much sense now that I’ve tasted it. It gives a warm, nuttier flavor to the pesto that pine nuts alone don’t.
I learned how to make pesto sauce using pine nuts of course, but since they’re so expensive and hard to find, pecans are a good option. Thanks Marta!
I love pecans and am always looking for new and creative ways to use them. This pesto was perfect, great well-rounded flavors. Perfect for fish or pasta.
My mother taught me how to make pesto sauce for pasta years ago. But this pesto recipe without pine nuts tastes just as good. Thanks Krysten!
I used up the last of my pecans in this recipe and have to grab more because it’s amazing!
Thanks Jazz! I love using pecans, not pine nuts and unique herbs to make pesto as well.