Southern Pecan Pesto


by: Katherine Hysmith

With a garden full of basil and a lack of pine nuts, this Italian staple gains a Southern twist with the simple substitution of pecans. Super easy to make and freezes like a charm for use beyond the summer months.


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serves: 6-8

2 cups fresh basil

1 clove garlic

1/4 cup of pecans, roughly chopped

2/3 cup pecan oil

1/4 teaspoon salt

1/4 freshly ground black pepper

1/2 cup Manchego (a hard, salty cheese from Spain) or parmesan cheese, grated

Nutrition Facts
Southern Pecan Pesto

Servings Per Recipe: 6

Amount per Serving

Calories: 286

  • Total Fat: 29.9 g
  •     Saturated Fat: 3.7 g
  •     Trans Fat: 0 g
  • Cholesterol: 7.3 mg
  • Sodium: 227.1 mg
  • Total Carbs: 1.7 g
  •     Dietary Fiber: 0.7 g
  •     Sugars: 0.3 g
  • Protein: 4.1 g

how is this calculated?

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1.  In the bowl of a food processor, combine basil, garlic, and pecans and pulse until roughly chopped.

2.  With the food processor running on low, slowly pour in the pecan oil through the feed tube on top of the lid until fully combined.

3.  Season the pesto with salt and pepper. Pour into a small bowl and gently stir in cheese. Store in an airtight container or Mason jar in the fridge with a thin layer of pecan oil on the surface of the pesto. For long term storage, portion into ice cube trays, freeze until solid, pop out the pesto cubes and transfer into a zip-top bag or plastic container. Katherine Hysmith

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