Pecan parsley pesto

Ann Creber's - Pecan and Parsley Pesto


by Ann Creber

I love pesto but it becomes expensive to make during the winter months when fresh basil is at a premium price! Because of this, I devised this alternative when I was working as consultant for the Pecan Growers Association. However, you can substitute walnuts quite successfully.


Makes about 2 cups

  • 2 tightly packed cups of Italian parsley, washed and thoroughly dried
  • 100g walnuts or pecans
  • 100g grated tasty cheese
  • 2 cloves garlic, coarsely chopped
  • Pepper, to taste
  • Light olive oil


  1. Place parsley into blender or food processor, chop roughly, then very gradually pour in a small quantity of the oil, process for a minute, then add remaining ingredients and process until desired consistency is achieved.
  2. Spoon into a container, cover with a light film of oil and refrigerate. This will keep in the refrigerator for at least 2 weeks.

This is delicious on lightly toasted baguette slices, topped with a chopped sun-dried tomato and a little shaved tasty cheese. It can also be tossed through hot pasta.

Hope you enjoy it however you choose to serve it!

Ann Creber
The Good Life on 3MDR 97.1 FM
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