Italian Pesto with Almonds and Pecans

It Pesto Bowl RS CC

Italian Pesto with Almonds and Pecans.

  • Servings: 1 cup
  • Difficulty: Easy
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There are only a few things in life that pack a flavour punch like Pesto. Traditional Italian Pesto is absolutely delicious and can be used in all types of recipes. You can add it as a flavour boost to stir-fries, added to salads instead of dressing, drizzled over hot roast vegetables, mix in oil and use to marinade chicken and even dolloped into soups. This recipe is super easy, just add all the ingredients to a food processer and blitz until the desired texture is reached. You can add more oil if you would like the pesto runnier. I like using raw nuts like pecans and almonds with the skin on for extra fibre and nutrition. You can prity much use any nuts you like, just avoid salted or toasted nuts as the salt will be too high and the oils may go off faster than their raw versions. I hope you enjoy, Delicious!!! 



Italian Pesto

  • 1 bunch clean basil leaves
  • 1/3 cup parmesan cheese shredded
  • 1/2 cup pecan nuts (80g)
  • 1/2 cup whole almond nuts (70g) 
  • 1/4 cup virgin olive oil


  1. Add all the ingredients into the bowl of a food processer with a chopping blade.
  2. Pulse until you achieve the correct texture. Add more oil if you woudl like for a runnier texture. I like chunky pesto to add to salads but you may like a finer texture if you wish to use it as a marinade or in stir-fries. Once blitzed it is ready for use. 
  3. The pesto is best eaten fresh within 2 days as the essential oils in the herbs that provide the aroma and flavour will begin to disperse over time. If you know that you will have excess pesto, place it in an air tight container and put a layer of oil over the top. Seel and freeze for up to 2 months. You can either defrost or cut frozen pieces off the block as needed. Alternatively, you can use ice cube trays to portion the pesto and defrost at room temperature before use.
  4. Ideas for using Pesto include – 
  • To use as a dip for vegetable sticks or florets.
  • Either mix with a little more virgin olive oil and use as a runny dressing for salads or dollop chunky pesto throughout salad leaves. 
  • Blend through extra virgin olive oil and drizzle over freshly baked vegetables (pumpkin, carrots, sweet potato) as they come out of the oven while still hot. 
  • Stir-through a chicken or vegetable stir-fry right at the end of cooking just before serving.
  • Place a large dollop into hot pumpkin soup for a delicious twist.
  • Boost up the flavour by adding to scrambled eggs and quiches.
  • Add to cream cheese and use to fill chicken breast or thigh roulades.
  • Add to chicken wings or drumsticks in a cliplock bag, massage and marinade overnight before roasting. 
  • Add to an anti-pasto platter with olives and cheese.

The uses are endless. I hope you Enjoy!!! 

Copyright 2018 Food Facts for Healthy Eating