Alonti’s Pecan Pesto Pasta

Alonti’s Pecan Pesto has been a favorite of mine for a long, long time. Pesto is a wonderful sauce to make for pasta or even to serve with a grilled meat. One of the major drawbacks for pesto is the expense of the pine nuts Alonti’s has been making their pesto with pecans instead of pine nuts, and it is quite frankly incredible.

pesto made with pecans

As the summer begins to wind down, I am enjoying the last of my basil plants for this summer. Every year I grow a couple of basil plants and the weather is just beginning to cool off, and I know that my personally harvested basil is coming to a close. During the summer I often make salad caprese, and pesto. I think the 20 dollar a bag pine nuts at Costco made me whence too much, and made me think of Alonti’s. I honestly eat there about once a week. One of my favorite items there is their pesto made with pecans.
If you have never made pesto, I promise it is very easy. A food processor is the tool you want to use. Armed with some good quality extra virgin olive oil, fresh garlic, nuts, and some Parmesan cheese, and you can make pesto in under five minutes. It will take you longer to cook the pasta than to make the pesto.

pesto made with pecans

Alonti's Pecan Pesto Pasta

Altonti's Pecan Pesto is a great take on traditional pinenut pesto, this pesto is made with pecans. 
5 from 1 vote
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Course: Main Course
Cuisine: Italian
Keyword: Pasta Recipes
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4
Calories: 855kcal


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


  • Wash basil leaves and place into a food processor with the olive oil and garlic. Pulse several times until the garlic begins to break into small pieces. Add kosher salt and pecans and process briefly at medium speed, then add cheese and pulse until the cheese is mixed uniformly through. Pour pesto over cooked pasta and mix well. If you don't intend to eat all of the pesto at once, store remaining pesto in an air tight container, it will remain fresh for a couple of days.


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

About Stephanie Manley

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of's Dining Out in the Home, and's Dining Out in the Home 2.

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Reader Interactions


  1. Steven Marshall-Rizza

    5 stars
    I’m so glad to find this recipe. I used to have this for lunch at least 2-3 times a week at the Oakbrook, IL location. I retired and moved to AZ, when I returned for a visit I found they were gone. Oh no!

  2. Judy

    Alonti’s Pecan Pesto is calling me….sounds so good and easy too. I just bought some chickpea rotini and I think it will be a great supper. Thanks so much for the CopyCat Recipe even though I’ve never been to Alonti’s.

    Do you think I could try this Pecan Pesto on Roasted Cauliflower or Zucchini! YUM!

    • Stephanie Manley

      They are in Houston, and Dallas. In Houston they are in the Greenway Plaza, and the Wortham Building in the AIG building complex.

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Yes, you CAN make it at home! 
I'll show you how.