pesto made with pecans
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5 from 1 vote

Alonti's Pecan Pesto Pasta

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


  • 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
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