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Pecan Rosemary Pesto

Yield: 4 Servings Prep Time: 15 mins

Blogger Liz Moody provides a new spin on a classic vegetarian snacking option with a Pecan Rosemary Pesto that’s perfect for dipping.

By Liz Moody

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Pecan Rosemary Pesto

Ingredients

1 cup raw pecan pieces
2 cups spinach, packed
2 sprigs rosemary leaves
3 cloves garlic, peeled
1 tablespoon honey
Juice of 1 lemon
1/4 teaspoon fine grain sea salt
Generous pinch of freshly ground black pepper
1/4 - 1/2 cup extra virgin olive oil

Preparation

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.

Nutrition Facts

Calories	330	Carbs	12g
Fat	32g	Fiber	4g
Saturated Fat	3.5g	Protein	3g
Sodium	170mg

Did you know?

With only 4g of carbs per serving, pecans fit into plant-based diets, a keto diet, a Mediterranean diet, and more!