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Sauces • Italian

Grapefruit and Basil Pecan Pesto Recipe

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.

4.8 from 159 votes
14 mins
Total Time
2
servings
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Grapefruit and Basil Pecan Pesto

How to Make the Best Grapefruit and Basil Pecan Pesto

This grapefruit and basil pecan pesto is a stunning Spring sauce that brings together unexpected flavors into a perfectly balanced, vibrant condiment. The combination of zesty grapefruit with fresh basil creates a bright, citrusy base that feels both modern and sophisticated, while toasted pecans add a warm, nutty depth and creamy olive oil brings richness to every spoonful.

What makes this pesto truly special is how it breaks free from traditional basil-pine nut conventions. The grapefruit introduces a subtle sweetness and acidity that makes this sauce work beautifully over pasta, spooned onto bread, or even used as a finishing touch for grilled vegetables and fish. The freshly grated parmesan adds that essential savory, umami element that ties all the bright flavors together.

This recipe is perfect for spring entertaining or anytime you want to bring fresh, seasonal flavors to your table. Toast the pecans just before making the pesto to maximize their aromatic quality, and don’t skip the fresh grapefruit zest—it’s essential to capturing the true character of this vibrant sauce.

Grapefruit and Basil Pecan Pesto

Grapefruit and Basil Pecan Pesto

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.

4.8 from 159 votes
CourseSauces
CuisineItalian
Keywordcitrus pesto recipe, how to use grapefruit, pecan pesto recipes, savory grapefruit recipes
Prep Time10 mins
Cook Time4 mins
Total Time14 mins
Servings2 servings
Calories1062kcal
AuthorRare Ivy
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Ingredients

Pesto

Instructions

Preparation

  1. Preheat the oven to 350°F. 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.
  2. In the food processor, add the garlic, grapefruit zest and parmesan cheese. Pulse for about 1 minute, until the ingredients are finely ground.
  3. 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.
  4. Serve over your favorite pasta. This pesto will keep overnight up til 2 days, but cover with a thin layer of oil to prevent browning.

Notes

  • Store with a thin layer of oil on top to prevent browning
  • Keeps in the refrigerator for up to 2 days
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