Side Dish Sauces and Condiments Sauces Pasta Sauces Pecan Parsley Pepper Pesto 3.9 (8) 8 Reviews 4 Photos Smooth and creamy, this pesto not only makes a wonderful dip, sandwich spread, or soup topping. It can also be used as a punch of color and flavor for hot or cold pasta. Submitted by souplover Sue Updated on January 14, 2022 Save Rate Print Share Close Add Photo 4 4 Prep Time: 10 mins Total Time: 10 mins Servings: 32 Yield: 5 cups Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 32 servings 2 cups flat leaf parsley with stems 2 cups shelled pecans 2 cups extra virgin olive oil 1 cup shaved Parmesan cheese 30 pitted kalamata olives 1 jalapeno pepper, seeded 3 cloves garlic 1 lemon, juiced and zested Directions Place the parsley, pecans, olive oil, Parmesan cheese, olives, jalapeno pepper, garlic, lemon juice, and lemon zest in the bowl of a blender or food processor, and pulse until smooth and creamy. Store in refrigerator. I Made It Print Nutrition Facts (per serving) 196 Calories 21g Fat 2g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 32 Calories 196 % Daily Value * Total Fat 21g 26% Saturated Fat 3g 15% Cholesterol 2mg 1% Sodium 98mg 4% Total Carbohydrate 2g 1% Dietary Fiber 1g 4% Total Sugars 0g Protein 2g 4% Vitamin C 8mg 9% Calcium 42mg 3% Iron 1mg 3% Potassium 59mg 1% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.