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Parsley Pecan Pesto

(recipe, Bon Appétit Management Company)


  1. 2 cups Italian parsley leaves
  2. ¼ cup chopped pecans
  3. ¼ cup olive oil
  4. Salt


  1. Wash the parsley leaves in cold water, drain, and dry. Add the leaves and pecans to a mini-chopper, food processor, or blender, and process on low speed until finely chopped. Add the oil slowly to form a smooth, spreadable paste. Add salt to taste.