Pecan Pesto (over pasta)*

Note: The  link below will take you YouTube, where you can see me making the pesto.

Pesto is generally made with pine nuts or even walnuts, but I used pecans because they were indicated on my recent hair analysis as a good option for me, and walnuts were not. Since I had basil and parsley on my patio, I decided to harvest most of both herbs before the next frost. (I have 2 pots of basil and hope to bring one inside for the winter.) The combination is a good one, since both parsley and basil have interesting tastes and by using them raw, none of the nutrients (See below) is destroyed.

Here is what says about basil: This food is low in Saturated Fat, and very low in Cholesterol and Sodium. It is also a good source of Protein, Vitamin E (Alpha Tocopherol), Riboflavin and Niacin, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Vitamin B6, Folate, Calcium, Iron, Magnesium, Phosphorus, Potassium, Zinc, Copper and Manganese.

And here is what the site says about parsley: This food is low in Saturated Fat, and very low in Cholesterol. It is also a good source of Protein, Vitamin E (Alpha Tocopherol), Thiamin, Riboflavin, Niacin, Vitamin B6, Pantothenic Acid, Phosphorus and Zinc, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Folate, Calcium, Iron, Magnesium, Potassium, Copper and Manganese.

Also, in Annemarie Colbin’s book called The Whole Food Guide to Strong Bones, which I will review at the end of the month, she notes that ergosterol, a Vitamin D precursor, is found in leafy greens and other plant foods. Parsley is an especially rich of ergosterol as are shiitake mushrooms. Colbin states that one ounce (after soaking and cooking) of dry shiitake mushrooms provide about 46% of the daily recommended amount of Vitamin D for a 55 year-old woman.
Finally, according to

  • Vitamin D helps the absorption of calcium from the intestines.
  • A lack of vitamin D causes calcium-depleted bone (osteomalacia), which further weakens the bones and increases the risk of fractures.
  • Vitamin D, along with adequate calcium (1200 mg of elemental calcium), has been shown in some studies to increase bone density and decrease fractures in older postmenopausal, but not in premenopausal or perimenopausal women.

Pecan Pesto (over pasta)

I poured my pesto over gluten-free pasta (See photo below) that I tossed with grated carrots, zucchini & yellow squash, featured above.

Utensils: Cutting board & knife, measuring spoons & cups, small bowl, blender
Prep. Time: 5-10 minutes. (If you are removing the leaves by hand, you need 10 minutes. If you buy the herbs already plucked, 5 minutes)
Cooking Time: None!
Categories: Vegan, gluten-free, sugar-free

Ingredients for Pesto

1/2 cup soaked pecans (blend easier)
2- 2 1/2 packed basil & parsley leaves, washed  (approx. 2 parts basil to one part parsley, which ten to be a little bitter, so less is better)
1-2 minced garlic cloves
3/4 cup olive oil or walnut oil

Directions (If you have a strong blender or food processor, all the ingredients can go in together.)

1. Soak pecans in a small bowl using pure water while gathering the other items. This will make blending the nuts easier.
2. Place olive oil in the bottom of the blender; add parsley & basil and buzz.
3. Next, add garlic & drained pecans. If using sea salt, add. Blend thoroughly. Refrigerate.

Yield: One cup
*Variations: Pesto can be used over veggies, potatoes and also used as a dip or dressing.
Note: Overnight the pesto may thicken, so feel free to add a little more oil or even water.

P.S. Don’t forget to watch the recipe on YouTube:

2 thoughts on “Pecan Pesto (over pasta)*

  1. Sounds yummy! I will try it. I also use pesto on GF flat bread, topped with Daiya mozzarella to make a tasty pizza. Try it! Thanks for another great recipe.

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