Vibrant sweet basil, zesty bright grapefruit, toasty pecans and creamy olive oil with the perfect amount of parmesan cheesy goodness. Grapefruit and Basil Pecan Pesto is here to put a bright and fresh Spring flavor right onto your fork...or pasta...or bread.
Course Sauces
Cuisine Italian
Keyword citrus pesto recipe, how to use grapefruit, pecan pesto recipes, savory grapefruit recipes
Prep Time 10 minutesminutes
Cook Time 4 minutesminutes
Total Time 14 minutesminutes
Servings 2cups
Calories 1062kcal
Author Lauren
Ingredients
½cuppecanscoarsely chopped
¾cupparmesan cheesefreshly grated
2clovesgarlicfinely grated
6cupsbasil leavesabout 3 good sized bunches
¾cupextra virgin olive oil
zest of 1 ruby red grapefruit
2tablespoonsgrapefruit juice
1teaspoonsalt
Instructions
Preheat the oven to 350F. Spread the pecans on a baking sheet into a single layer. Toast for 3 to 4 minutes until lightly browned and aromatic. Transfer to the food processor and let cool.
In the food processor, add the garlic (see note), grapefruit zest and parmesan cheese. Pulse for about 1 minute, until the ingredients are finally ground.
Pack the basil into the food processor, add the grapefruit juice and sprinkle with salt. Close the lid and turn the food processor on. With the blade running, slowly add the olive oil into a steady drizzle until incorporated.
Serve over your favorite pasta. This pesto will keep overnight up til 2 says, but cover with a thin layer of oil to prevent browning.
Notes
You'll need a zester for both the grapefruit and the garlic. My favorite is a microplane.