Parsley and Toasted Nut Pesto
A robust, earthy alternative to traditional basil pesto
Why This Recipe Works
Parsley offers a heartier, grassier base than basil, which is balanced here with a high ratio of toasted pecans for a more pronounced flavor. It is a versatile sauce that stands up well to thick pasta shapes or roasted root vegetables.
Instructions
Pulse the pecans and garlic in a food processor until they are finely ground and resemble coarse meal, about 10 pulses.
Add the parsley and Parmesan to the processor. Pulse until the herbs are finely chopped and the mixture appears uniform.
With the processor running, slowly stream the olive oil through the feed tube. Continue blending until the sauce becomes smooth, glossy, and fully emulsified.
Season with salt and pepper to taste. Serve immediately while the flavors are bright, or store with a thin layer of oil on top to prevent the surface from browning.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate for up to 3 days. For longer storage, freeze for up to 2 months.
What substitutions can I make?
- pecans: walnuts, blanched almonds, or skinned hazelnuts
