Mashama Bailey’s Pecan Pesto

Recipe from Mashama Bailey

Adapted by The New York Times

Mashama Bailey’s Pecan Pesto
Dylan Wilson for The New York Times
Total Time
10 minutes
Rating
4(272)
Notes
Read community notes

This recipe, from the chef Mashama Bailey of the Grey in Savannah, Ga., came to The Times in 2015. The pesto’s roots are Italian, of course, but its flavor and texture nod first to the South, with pecans swapped in to the paste in place of more traditional pine nuts, and then to the wider world, with the inclusion of both Thai and opal basils to the mix. But use whatever basil you can find. Ms. Bailey’s cooking is more about bending the rules than enforcing them. —The New York Times

Featured in: At the Grey in Savannah, History Takes Another Turn

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Ingredients

Yield:1 cup
  • 1small clove garlic
  • 1cup fresh basil leaves
  • 1cup fresh Thai basil leaves
  • 1cup fresh opal basil leaves (or substitute more basil)
  • ½cup pecans, toasted
  • ½cup extra-virgin olive oil
  • 2tablespoons freshly grated pecorino Romano or Parmesan
  • Salt
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

173 calories; 19 grams fat; 3 grams saturated fat; 13 grams monounsaturated fat; 3 grams polyunsaturated fat; 1 gram carbohydrates; 1 gram dietary fiber; 0 grams sugars; 2 grams protein; 72 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Put garlic in the bowl of a food processor and pulse to break it into smaller pieces.

  2. Step 2

    Add basil and pecans to the processor. With the machine running, slowly add the olive oil and purée until mixture is mostly smooth.

  3. Step 3

    Transfer pesto to a bowl and stir in grated cheese. Season to taste with salt.

Ratings

4 out of 5
272 user ratings
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Private Notes

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Cooking Notes

Yummy

Pistachio nuts make an astoundingly delicious pesto. I use a mix of bitter and sweet greens and herbs. Try fresh fennel fronds--so intriguing! I wait to add cheese when pesto is served. Or often, no cheese at all.

Dessert person

Yum. I added citrus zest and juice. In the summer I'll try it with lemon basil.

ranchbabe

This is very good. I also suggest adding about a tsp of a nice balsamic, it made it a bit richer. I have a zillion kinds of basil in my garden, and this was a great way to use it.

bluerroses

Pureed till chunky, added additional olive oil and juice of 3/4 meyer lemon. I added parmesan cheese, but it was also good without. Excellent on broiled trout.

Bill Strong

I've been making this for years - an Italian friend gave me a regular pesto recipe w/ pine nuts and then casually said 'I can't afford the pine nuts so I use pecans.' It's great and friends always wonder what the special flavor is. Her's also includes a bit of black pepper.

Yummy

PS> I agree with the Dessert Person, a fruity balsamic or citrus is necessary!

Ani

I made this recipe as is and it iud absolutely delicious!

TriciaPDX

Three cups of basil. Do you press the basil down? Leave it kind of fluffy? Shred it a little so it lays flat? We need weights!

linda

How do you serve the pesto? How long will it keep refrigerated?

Sarah Walsworth

Tip from Mom: do half basil, half spinach -- very nutritious and great for the wallet, too. My tip: 1 T lemon juice and some zest shavings, esp'y in summertime. Yasss!

Doug C

I've always used toasted pecans in my pesto, for maybe 30 years. Just a richer flavor, I've a!ed in Thai basil when it's doing well in the garden.

TriciaPDX

Three cups of basil. Do you press the basil down? Leave it kind of fluffy? Shred it a little so it lays flat? We need weights!

Bill Strong

I've been making this for years - an Italian friend gave me a regular pesto recipe w/ pine nuts and then casually said 'I can't afford the pine nuts so I use pecans.' It's great and friends always wonder what the special flavor is. Her's also includes a bit of black pepper.

peggi

How do you measure a cup of basil?

MJ Ray

You can make this vegan by substituting nutritional yeast for the cheese. I am from the south and a vegan. I make something similar to this all the time from homegrown basil. Many uses. Enjoy!

Crawley

I used pine nuts since that is what I had and basil grown in my garden. Followed the proportions in the recipe. Served it on baked grouper. Delicious.

Cy

The whole point is the pecans make it different. You made traditional pesto, great too!

Ani

I made this recipe as is and it iud absolutely delicious!

Ani

I made this recipe as is and it is absolutely delicious!

bluerroses

Pureed till chunky, added additional olive oil and juice of 3/4 meyer lemon. I added parmesan cheese, but it was also good without. Excellent on broiled trout.

ranchbabe

This is very good. I also suggest adding about a tsp of a nice balsamic, it made it a bit richer. I have a zillion kinds of basil in my garden, and this was a great way to use it.

Yummy

Pistachio nuts make an astoundingly delicious pesto. I use a mix of bitter and sweet greens and herbs. Try fresh fennel fronds--so intriguing! I wait to add cheese when pesto is served. Or often, no cheese at all.

Yummy

PS> I agree with the Dessert Person, a fruity balsamic or citrus is necessary!

Dessert person

Yum. I added citrus zest and juice. In the summer I'll try it with lemon basil.

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Credits

Adapted from Mashama Bailey, the Grey, Savannah, Ga.

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