In a large skillet over medium heat, gently toast the pecan pieces until fragrant and golden, about 2-3 minutes.
Add the pecan pieces to a food processor with the spinach, rosemary, garlic, honey, lemon, salt, and black pepper.
Process until smooth, then drizzle in the olive oil, starting with ¼ cup, and process until smooth and desired thickness. Serve as a dip with your favorite crudites. Store in the fridge for 4-5 days.
