Herby pecan pesto

Recipe from: 26 May 2015
recipes, sauce

Ingredients 6
Servings 0
Minutes 00:15
  • 150
    soft leafy herbs ( a mixt of parsley, basil, thyme leaves, mint, oregano, rocket, baby spinach)
  • 2
    garlic cloves
  • 100
    pecan nuts
  • 100
    grated Parmesan
  • 150
    olive oil
  • salt and pepper



Wash the herbs thoroughly and roughly chop them.

Add the herbs, garlic cloves, pecan nuts, Parmesan, salt and pepper into a food processor or use a blender.

Once everything is whizzing around, using the spout on the top of the lid, dribble your olive oil into the mixture as it blends.

Taste to check your seasoning. Scrape down the sides of the food processor.

You can adjust the consistency of your pesto by adding more or less olive oil.

Tip: Keep woody herbs to a minimum (rosemary, thyme etc.) as they have a tendency to be overbearing. Thyme is good remove the stalks and only use the leaves.

Recipe reprinted with permission of Jax of the Bushveld. To see more recipes, please click here.
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Read more on: low-carb  |  sauces  |  recipes


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