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Summer Pesto

One of my favorite summer recipes is Pesto Pasta.  We live in cilantro, pecan territory.  So a cilantro, pecan pesto is in order don’t you think?  If you don’t like cilantro try it with some parsley & garlic, this recipe may just change your mind.  If you want to go traditional, use basil instead.  I interchange basil in this recipe whenever we have enough to harvest in the garden.  It’s delicious either way.  In my opinion, the pecans are a must.  They add just the right crunch.


1 bunch cilantro
1 bunch parsley

(or 2-3 loosely packed cups of fresh basil)
1/2 c. pecans
1/4 c. extra virgin olive oil
6 cloves garlic, peeled
salt & pepper to taste

mix in food processor & add to warm pasta

To take it up a flavor notch, add some freshly grated Parmesan or my favorite, crumbled feta cheese on top. This recipe goes well with any grilled meat or vegetable.  Add a nice white wine & Mmmmm, heaven.

This recipe freezes well.  I like to freeze it in plastic bags that are flattened like a little square pancake.  Then I can stack them one on top of the other.  Make sure you save a tablespoon of pesto for your morning scrambled eggs. Add a few cherry tomato halves thrown in and you’ll think you’ve died and gone to heaven.

Enjoy the flavors of the season!


8 thoughts on “Summer Pesto

  1. This sounds yummy! Certainly need to try that, but would use cashews instead of pecans, since the latter are nearly impossible to find here.. . .

    1. Cashews sound yummy, let me know how it turns out.


      1. I finally made it and it was delicious with raw cashews. The cashews cream up the pesto nicely!

        1. Sounds yummy, I’ll have to try it!

  2. I love pesto! I’ve never tried making it with pecans before. I’ll have to try it this summer.

  3. Yum, that looks so good! Thank you for posting :o)

  4. Yum, that looks so good! Thank you for posting :o)

  5. Thanks for the recipe! I am a fan of pesto.

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