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Dinner recipe · from the recipe book

Toasted Pecan Basil Pesto with Lemon Zest

A bright, buttery pesto with sweet toasted pecans, fresh basil and lemon zest that spreads easily over a pizza base.

Toasted Pecan Basil Pesto with Lemon Zest

Ingredients

  • ⅓ cup chopped40 gPecans
  • 2 cups leaves50 gFresh basilleaves only
  • 2½ tbsp chopped10 gFresh parsleyleaves and tender stems
  • 2 cloves6 gGarlicpeeled
  • 3 tbsp grated20 gGrated Parmesan
  • 1 tsp2 gLemon zest
  • 2 tsp10 gLemon juice
  • ¼ cup50 gOlive oil
  • 1 tbsp15 gWatercold
  • ⅛ tsp1 gSalt
  • ¼ tsp0.5 gBlack pepper

Steps

  1. Wash and dry the basil and parsley, then pick the leaves.
  2. Toast the pecans in a dry skillet over medium-low heat, stirring often, for 3 to 4 minutes until fragrant; tip onto a plate to cool for 5 minutes.
  3. Add the cooled pecans, garlic and parmesan to the blender and pulse into coarse crumbs.
  4. Add the basil, parsley, lemon zest, lemon juice, salt and black pepper and pulse until finely chopped.
  5. With the blender running on low, pour in the olive oil, then the cold water, and blend until thick but spreadable.
  6. Spread the pesto over pizza dough in place of tomato sauce before topping and baking, or store covered in the fridge for up to 3 days.

Contains: Milk, Tree nuts.

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Saved in the Every Helping recipe book on October 24, 2026.

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