Pecan Parsley Pesto

Makes 1 -1 ½ cups, Prep: 15 min.

Delicious on good bread or a baked potato, or even on a chicken breast or fish!


2 cups lightly packed fresh flat leaf parsley
3 scallions thinly sliced
3 garlic cloves, chopped
½ cup extra virgin olive oil
1 cup pecans, toasted
Salt and freshly ground black pepper


  1. In a food processor blend the parsley, scallions, and garlic.
  2. While the machine is running drizzle in the oil. Scrape down the sides of the processor bowl.
  3. Add the pecans and process just until they are well combined, about 10 seconds.
  4. Add salt and pepper to taste.