Pesto Nuts

READY IN: 20mins
Recipe by BecR2400

Mixed nuts with distinct notes of basil and garlic. Quick, easy, and delicious. Originally from Southern Living.

Top Review by Muffin Goddess

I'm typically not much of a nut eater, but this recipe appealed to me because I love pesto (and when I do eat nuts, they usually have to be some sort of flavored ones). For the nuts, I used some pecan-lovers mix with pecans, cashews and pistachios, and added some shelled walnuts. I liked how the pesto flavoring wasn't overpowering, too. This is definitely going into my party-nibble recipe collection! Thanks for posting! :) Made for PAC Spring 08

Ingredients Nutrition

  • 1 (1/2 ounce) envelopeknorr pesto sauce mix
  • 3 tablespoons olive oil
  • 5 cups dry-roasted mixed unsalted nuts (or pecan halves and slivered almonds)


  1. Preheat oven to 350 degrees. Whisk together the pesto powder and oil in a large mixing bowl until well-combined. Add the nuts, and stir until they are well-coated.
  2. Pour nuts onto an 11-by-17-inch baking pan. Bake, uncovered, for 15 minutes, stirring every 5 minutes. When nuts are done, they will just be beginning to brown. They will continue to brown slightly when removed from the oven. Do not over-bake. Remove nuts from the oven and cool to room temperature, about 20 minutes. Store in airtight containers, preferably jars or tins, at room temperature for up to 3 weeks.
  3. NOTE: The Knorr Pesto Mix is a dry powder that's intended for use as a pasta sauce.
  4. TIP: These would probably freeze well, too.

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