Pecan Parsley Pepper Pesto |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 5 |
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Smooth and creamy, this pesto not only makes a wonderful dip, sandwich spread, or soup topping. It can also be used as a punch of color and flavor for hot or cold pasta. Ingredients:
2 cups flat leaf parsley with stems |
2 cups shelled pecans |
2 cups extra virgin olive oil |
1 cup shaved parmesan cheese |
30 pitted kalamata olives |
1 jalapeno pepper, seeded |
3 cloves garlic |
1 lemon, juiced and zested |
Directions:
1. Place the parsley, pecans, olive oil, Parmesan cheese, olives, jalapeno pepper, garlic, lemon juice, and lemon zest in the bowl of a blender or food processor, and pulse until smooth and creamy. Store in refrigerator.
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