Pecan Rosermary Pesto

Pecan Rosemary Pesto

Submitted by: Liz Moody

Blogger Liz Moody provides a new spin on a classic vegetarian snacking option with a Pecan Rosemary Pesto that’s perfect for dipping.

Ingredients

  • 1 cup raw pecan pieces
  • 2 cups spinach, packed
  • 2 sprigs rosemary leaves
  • 3 cloves garlic, peeled
  • 1 tablespoon honey
  • Juice of 1 lemon
  • 1/4 teaspoon fine grain sea salt
  • Generous pinch of freshly ground black pepper
  • 1/4 - 1/2 cup extra virgin olive oil

Method

    1. In a large skillet over medium heat, gently toast the pecan pieces until fragrant and golden, about 2-3 minutes.
    2. Add the pecan pieces to a food processor with the spinach, rosemary, garlic, honey, lemon, salt, and black pepper.
    3. Process until smooth, then drizzle in the olive oil, starting with ¼ cup, and process until smooth and desired thickness. Serve as a dip with your favorite crudites. Store in the fridge for 4-5 days.

 

Nutrition facts

Calories

330

Fat

32g

Sat Fat

3.5g

Sodium

170mg

Carbs

12g

Fiber

4g

Protein

3g

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Pecans possess many impressive health benefits.

When it comes to America’s native nut, great taste is just the beginning. Heart-healthy with power-packed protein, this nutrient-dense nut boasts multiple health-promoting nutrients and bioactive compounds. The pecan has rightfully earned its reputation as a nutrition powerhouse.

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