Alonti Pecan Pesto Pasta

I discovered pecan pesto while I worked in downtown Houston when a coworker brought me to Alonti Cafe for lunch. While everyone else ordered sandwiches, I was drawn to their signature pecan pesto pasta. That first bite was a revelation – the nutty sweetness of pecans completely transformed the traditional pesto I’d grown up with. Years later, when most Alonti locations closed, I spent weeks perfecting this recipe, calling my old colleague to compare notes on what made that pasta so unforgettable. This version brings me right back to those carefree lunch breaks and has become my most-requested dish for potlucks and family gatherings.

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Why This Recipe Works

This pecan pesto pasta elevates the traditional pine nut version by incorporating the sweet, buttery flavor of pecans for a more complex taste profile. Combining two cheeses – Parmesan for sharpness and Pecorino Romano for depth – creates a perfectly balanced sauce. Fresh basil provides brightness while garlic adds aromatic complexity. The pesto clings beautifully to pasta with ridges or curves, ensuring maximum flavor in every bite. This versatile sauce can be served hot as a main dish or cold as a refreshing pasta salad.

Pecan Pesto Recipe Ingredients

For the Pecan Pesto

• Fresh basil leaves – Provides the vibrant green color and aromatic foundation of the pesto
• Garlic cloves – Adds pungent depth and essential flavor to the sauce
• Extra virgin olive oil – Creates the silky texture and carries the flavors of the other ingredients
• Pecans – Contributes a unique sweet, buttery flavor that makes this pesto special
• Kosher salt – Enhances all the flavors and balances the richness
• Parmesan cheese – Adds salty, umami richness and helps thicken the sauce
• Pecorino Romano cheese – Provides a sharper, more complex flavor than parmesan alone

For the Pasta Dish

• Pasta – Serves as the perfect vehicle for the flavorful pesto sauce (gemelli, fiorelli, penne, or rigatoni work best)
• Reserved pasta water – Helps the sauce cling to the pasta and creates the perfect consistency

The best pasta shapes for this dish have a lot of surface area. Gemelli and fiorelli, with all their bends and folds, are perfect for trapping pesto sauce. Short tubular pasta like penne and rigatoni would also work well.

You can substitute pecans with walnuts if you don’t care for pecans.

How to Make Pecan Basil Pesto

To prepare the pesto sauce:

1. Rinse the basil leaves and dry them very well. 
2. Peel the garlic cloves and smash them with the flat side of your knife to make the cloves easier to process.
3. Combine the basil, garlic, and extra virgin olive oil in the bowl of a food processor. If you don’t have a food processor, use a blender, but be careful not to blend too much and overheat the sauce.
4. Pulse two or three times just to break up the garlic. 
5. Add the kosher salt to the bowl of the food processor and crumble in the pecans. Process until there are no large chunks of nuts.
6. Add the parmesan and Pecorino Romano cheeses. Pulse until the cheese fully incorporates. The texture should be somewhat smooth but not a liquid consistency.
7. Use a rubber spatula to transfer the pesto to an airtight container and keep it in the fridge until needed. 

To sauce the pasta:

1. Cook the pasta according to the instructions on the packet. 
2. Drain the pasta, but retain about a cup of pasta water. 
3. Add the pesto sauce to a large mixing bowl. You’ll need about a cup of pesto sauce for each pound of pasta. 
4. A few tablespoons of reserved pasta water mixed into the pesto sauce will thin it out and make mixing easier.
5. Toss the pasta with the pesto sauce. If the pesto is still clumping, add a bit more pasta water. 
6. Plate and garnish with optional crumbled pecans and grated cheese. 

What Else Can You Do With This Pecan Pesto Recipe?

Most people hear “pesto” and immediately think of pairing it with pasta or gnocchi. Both are good options, but they aren’t the only ones. Here are some more creative ways to use Pecan Pesto Sauce:

• Spread it on bread for more flavorful sandwiches.
• Spread it on top of crostini or crackers with goat cheese for a delicious appetizer.
• Make a pizza with pesto sauce, tomatoes, and goat cheese. 
• Toss the pesto with boiled potatoes for an awesome side dish.
• Mix the sauce with scrambled eggs. 
• Whip cream cheese and pesto together for a quick dip. 

How to Store the Leftovers 

Keep extra pesto in the fridge in an airtight container. Place plastic wrap directly on the surface to prevent it from browning.

For extended storage, pour the pesto into ice cube trays. Freeze it until solid. Transfer the frozen pesto cubes to a plastic freezer bag. It will last up to 3 months in the freezer.

How Long Will It Last

Basil pesto with pecans will stay fresh for three or four days in the fridge, but the basil may darken earlier. Adding a touch of acidity in the form of lemon juice or vinegar can help preserve the color. 

Alonti’s Pecan Pesto Pasta

A flavorful twist on traditional pesto using pecans instead of pine nuts, paired with the perfect pasta for a delicious meal that can be served hot or cold.

5 from 1 vote

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Course: Main Course

Cuisine: Italian

Keyword: Pasta Recipes

Prep Time: 10 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 20 minutes minutes

Servings: 4

Calories: 855kcal

Author: Stephanie Manley

Ingredients

• 25 fresh basil leaves
• 1/2 cup extra virgin olive oil
• 5 garlic cloves
• 1 teaspoon kosher salt
• 1/2 cup pecans
• 1 cup Parmesan cheese
• 2 tablespoons Romano cheese
• 1 pound pasta cooked according to package directions

Instructions

• Wash the basil leaves and place them into a food processor with the olive oil and garlic. Pulse several times until the garlic begins to break into small pieces.
• Add the kosher salt and pecans and process briefly at medium speed.
• Add the cheese and pulse until the cheese is mixed uniformly throughout.
• Pour some or all of the pesto over the cooked pasta and mix well.
• Store any remaining pesto in an airtight container in the refrigerator. It will remain fresh for a few days.

Notes

For the best flavor, toast the pecans lightly in a dry skillet before adding them to the pesto. This enhances their natural oils and creates a deeper, more complex flavor. Be careful not to overprocess the pesto – you want to maintain some texture rather than creating a completely smooth sauce. If you’re planning to store the pesto, add a thin layer of olive oil on top to prevent oxidation and browning. When tossing with pasta, the reserved starchy pasta water is crucial for creating the perfect consistency.

Nutrition

Calories: 855kcal | Carbohydrates: 87g | Protein: 25g | Fat: 44g | Saturated Fat: 9g | Cholesterol: 19mg | Sodium: 1019mg | Potassium: 345mg | Fiber: 4g | Sugar: 3g | Vitamin A: 525IU | Vitamin C: 1.5mg | Calcium: 366mg | Iron: 2.3mg

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