Parsley & Basil Pecan Pesto

Here lies a very unique, yet gentle pesto that begs to be tasted, and, when all is said and done, you may wish to include this in your monthly eats, as it is a beautifully easy and delicious recipe that is quick to prepare.

I don’t know about you, but I love the concept of pesto.  I love its semi-rawness mixed with whole-wheat pasta.  It’s filling, yet easy on the palette at the same time, and I guess that’s why it goes down so well.  I have made many other pestos which I hope to share with you soon !

Makes around 2-3 portions.


  • 3-4 cloves garlic
  • ½ cup pecan nuts
  • 3-4 tbsps chopped parsley
  • 4–6 tbsps choppe fresh basil leaves
  • 5 tbsps extra virgin olive oil
  • ¼ cup vegan cheese of your choice
  • sea salt to taste
  • 1 tbsp water
  • ½ cup vegan cream of your choice (I use Provamel)


  • ¼ fresh red pepper, cut into small squares
  • a little sprinkle of sweet paprika
  • vegan parmesan cheese (optional)
  • freshly chopped parsley


Start off by processing the garlic and pecan nuts in a food processor until finely chopped.  Then add the parsley and basil – process also until finely chopped, then begin to add the oil, a little at a time.  Next add in the rest of the ingredients, except for the water – add this in at the end, if you want to make it smoother.

After you have boiled and drained the pasta of your choice, set aside. Meanwhile pour a little olive oil into a casserole, heat, and add all the pesto.    Allow to cook for a minute, then add the pasta.  Continue to mix, and finally pour in the vegan cream.  Heat for a minute, then turn over into a serving bowl, and add the garnish.   Mmmmmm, mmmmmm, good !!!

All recipes, content & design © Miriam Sorrell 2010

These are free recipes for your pleasure – all we ask in return is that you take a few moments to leave a constructive comment !



  1. This looks absolutely delightful…a must try for sure…

  2. Thanks, it does look rather appetizing, and it tastes great and is no hassle to prepare. Check out my other recipes, I will be posting more. Have a great day !

  3. Greetings again, Miriam! Well two recipes down (recently made the Coconut Cream of Broccoli Soup) and many more to try from!! Another easy recipe yet so delicious and healthy. For the “cheese” I used Daiya brand mozzarella and for the “cream” I used unsweetened coconut milk. Your recipes prove that we don’t need to eat foods rich in dairy to enjoy a healthy meal that’s pleasing to the palate and so good for the body. So happy to have discovered your site! 🙂

  4. Hi Audrey and thanks so much for your comment/feedback and so glad that you have enjoyed both the soup and the pesto – yes, the Daiya ‘cheese’ would have done a great job with these recipe – what I am trying to do is also to prove that we actually don’t need to consume any animal products, particularly IF we have such great substitutes and delicious dishes to eat, whilst at the same time enjoy the benefits of better health when we choose wisely. Thanks again Audrey and hope you enjoy more of my recipes. Cheers !

  5. I *love* the look of this – especially the way you use pecan nuts instead of the more traditional pine nuts in the pesto. Oh, and red pepper and paprika in the garnish! This looks seriously *delicious*! 🙂

  6. Hi Stuart, thanks so much for your constructive feedback. Although I do love the traditional pesto, I prefer the many versions that I have created, I say this because I have created quite a few and they are just so very versatile, they don’t only need to be eaten with pasta but can be included in a host of other dishes, and that’s what makes it all so much fun. Thanks again & cheers to you !

  7. everything you make looks amazing. oh…i wish i were as talented!

  8. Beth thanks so much for that and I do hope that you make and enjoy this recipe ! Cheers to you !

  9. Hey, Miriam. I tried this tonight and accidentally put WAY too much garlic in. It’s so strong that my throat is burning! haha
    I will have another go at it soon, hopefully with much less garlic.

  10. Cynfelyn Hi, hope you have got over your excess garlic intake. It is a pretty tasty recipe and since the garlic is raw in such a recipe, better stick to the recipe ingredients. Hope you enjoy it in the near future ! Cheers !

  11. Hi Miriam

    Just FYI this is my SECOND go at your pesto! it was sooo yummy the first time i made a few weeks ago, that we have decided to include it in our easter brunch this morning!!!!
    I do sprinkle some pine nuts in the processor too, bc my hubby is a traditionalist and he’s just better off “knowing” there’s pine nuts in there! (ha i only put a sprinkle & let the pecans do the talkin!)
    Thanks again Miriam!!!!! It is delightful!

  12. Hi Colleen, that sounds absolutely super !!! I find that pecans in a pesto to be far superior to any other nut – that said, it’s all down to personal choice. What a wonderful Easter brunch, good for you ! Cheers !

  13. Does vegan cheese have soy in it? I wish they made cheese or cream with no soy !

  14. Hi there Melody, some of the vegan cheeses use soy, some don’t – best to google and see what’s out there – depends on which country you are in etc and what is imported or made there. Redwoods make one without soya – the colour of it is orange, I think it might be the ‘cheddar’ flavoured one. Good luck and if all else fails there is this book which gives you recipes of how to make your own vegan cheese (with ingredients such as cashew nuts) Hope this helps.

  15. I’m gonna make this recipe today! So yummy!!!!!!!!♥ Thanks for sharing 😀

  16. Hi Alma, let me know how it goes ! Enjoy ! Cheers !

  17. eyes just went out off my head when I saw this pic.

  18. I can’t wait to try this~~thank you, Miriam! Your recipes are always so appealing to my tastebuds!

  19. Sheree Hi there and thanks for dropping by here with your fabulous comment – am very happy that you find my recipes very much to your taste, that’s wonderful ! I look forward to your future comments on my blog. Cheers and best to you in the meantime.

  20. Hi there Vero and welcome to my site. Great to see you here, thanks for dropping by. I do hope you make this at some point and look forward to your future comments on my blog. Cheers and best to you !

  21. This I have made a few times and I love pesto. Very easy to make and you can make enough for a few meals.

  22. Staci-lee hi there and thanks for your comment – you are indeed right about this recipe, easy to make and one can make enough for a few meals – a time saver ! Cheers to you !

  23. Hi Miriam,

    Any idea yet when your recipe book will be out…I am waiting with anticipation…..!!!!


  24. Hi there Vicki, thanks for dropping by here. Will write to you shortly. Thanks.

  25. Hi Miriam ,I have only just discovered your site and I too am also waiting in anticipation for your cookbook. Any ideas as to when it will be released and where can I buy it ! I am so excited your recipes are amazing !! thankyou

  26. Lyndel Hi there and welcome here – I too am delighted that you have found my site. Which country are you based in ? My book is due out in 9/10 months time and I have taken your name for my list of people to contact, so no problem there. In the meantime I look forward to your trying out my recipes and please leave your feedback here. Very best wishes to you !

  27. Pingback: Parsley & Basil Pecan Pesto – Mouthwatering Vegan Recipes « Muskegonvegan's Blog

  28. This looks absolutely delicious! I can’t wait to try it!

  29. Jeni Hi there and welcome here – let me know how it goes as and when ! Cheers to you in the meantime !

  30. Had today and was delightful.

  31. Hi there Wendy – so glad you made and enjoyed this !


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