Not a traditional pesto. Pesto is usually made with basil and 
pine nuts. This pesto is more budget friendly and tastes great.
Ingredients
- 1 bunch parsley
- 2 cups pecans
- 2 c parmesan cheese
- 1 c olive oil
- 1 lemon – zest and juice
- 3 cloves of garlic
Place all ingredients into a food processor. Pulse to chop finely but not puree. 
Serve on pasta or add an additional cup of oil to make a salad dressing. See below for two options.
Refrigerate up to one week.
Option: Serve with chicken and Spinach & Cheese Ravioli.
Follow the directions on the package to cook the ravioli.
While the ravioli is cooking, prepare chicken. Cube chicken into bite-sized pieces. Cover and boil chicken in 1/4 c water until chicken is cooked through (about 20 minutes). Add 3 Tablespoons of Pecan Parsley Pesto per serving (or more if desired). 
Add cooked ravioli to the chicken pesto. Stir to coat, and enjoy.
Option: Serve with chicken ravioli.
Follow the directions on the package to cook the ravioli.
Heat pesto in a sauce pan while the ravioli is cooking. Add 3 Tablespoons of Pecan Parsley Pesto per serving (or more if desired). Once ravioli is cooked, drain and add to the pesto. Stir to coat, and enjoy.
