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Pasta with Lemon, Parsley & Georiga Pecan Pesto



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3/4 cup Georiga pecans, chopped or halves
2 tbsp. olive oil
2 garlic cloves, finely chopped
2/3 cup packed fresh parsley leaves
2 tbsp. grated Parmesan cheese
2 tbsp. dry seasoned bread crumbs
1/2 tsp. finely grated lemon zest
10 oz. dry pasta
Freshly ground black pepper


  1. 1
    Heat a small skillet over medium heat; add pecans and toast lightly. Transfer pecans to blender or food processor. In same skillet, heat oil over medium heat and sauté garlic 1 minute. Add garlic and oil to pecans.
  2. 2
    Add parsley, Parmesan cheese, bread crumbs, and lemon zest to pecan mixture. Process or blend until pureed. Prepare pasta according to directions. When draining pasta, reserve about 1/2 cup pasta cooking water. Stir pesto and reserved water into hot pasta and mix until well combined. Sprinkle with black pepper to taste and serve.

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preparation methods
cuisines North & South American
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