Pecan Parsley Pepper Pesto Good Recipes

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Pecan Parsley Pepper Pesto

"Smooth and creamy, this pesto not most effective makes a notable dip, sandwich unfold, or soup topping. It can also be used as a punch of color and flavor for warm or cold pasta."

Ingredients :

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

Instructions :

Prep : 10M	Cook : 32M	Ready in : 10M

Place the parsley, pecans, olive oil, Parmesan cheese, olives, jalapeno pepper, garlic, lemon juice, and lemon zest inside the bowl of a blender or meals processor, and pulse until easy and creamy. Store in refrigerator.

Notes :

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