Photo: Becky Luigart-Stayner; Styling: Buffy Hargett
Hands-on Time
15 Mins
Total Time
25 Mins
Yield
Makes 2 cups

We suggest spreading it over grilled corn, or toss with chopped grilled veggies for extra flavor.

How to Make It

Step 1

Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 5 to 6 minutes or until toasted and fragrant, stirring halfway through. Cool 10 minutes.

Step 2

Meanwhile, place a small skillet over medium-high heat until hot; add cumin seeds, and cook, stirring constantly, 1 to 2 minutes or until toasted. Cool 10 minutes.

Step 3

Process pecans, cumin seeds, and next 7 ingredients in a food processor until smooth, stopping to scrape down sides as needed.

Ratings & Reviews

Bp30135's Review

Bp30135
December 14, 2014
Since I was short on time, I skipped toasting the pecans and cumin seeds and simply added the ingredients, plus 1c. fresh mint leaves to my food processor. I also deleted the water called for and added one more tablespoon lemon juice. The pesto was outstanding!

lharrell80's Review

lharrell80
August 29, 2013
Very good I added this on my sandwich.