Tuesday, March 2

Southern Pecan Pesto

Pinterest LinkedIn Tumblr +

Southern Pecan Pesto Recipe

By Tammy Algood Published: November 1, 2016

  • Yield: 2 cups



  1. Place the pecans, garlic, jalapeños, vinegar, salt, black pepper, white pepper and paprika in the bowl of a food processor. With the processor running, pour the oil through the chute until well blended. Use immediately or refrigerate and use within 2 days.

    About Author

    Tammy Algood develops for The Tennessee Magazine recipes that feature farm-fresh Tennessee food. Those fresh, local ingredients will always add cleaner, more flavorful foods to your table. We recommend visiting local farms and farmers markets to find the freshest seasonal produce. For more information about our recipes, contact Algood at talgood@tnelectric.org.

    Leave A Reply

    This site uses Akismet to reduce spam. Learn how your comment data is processed.