Pecan Gravy

Hanan Hussein


This is a modification on an old recipe that my great grandmother brought over from her native country. The original was loaded with butter, needed cooking and it used walnuts which I don't like.
This recipe has no butter, no cooking and I use pecans which I love.


★★★★★ 1 vote

15 Min
Stove Top


  • 1/2 lb
    pecans, in pieces
  • 4 slice
  • 1 c
    chicken broth (or the equivalent of bouillon and water)
  • ·
    salt and pepper to taste

How to Make Pecan Gravy


  1. Place pecans in food processor and process on high speed till it is a smooth paste (about 6 -10 min.)
  2. Cut the bread into pieces and add to the processor. Process till it is a thick smooth paste. (if using chicken bouillon you can add it now)
  3. Lower the speed of the processor and start adding the hot broth in a stream (or hot water if using bouillon) till it is all incorporated.
  4. Pour the gravy into a saucepan and heat. Add broth (or water to adjust its thickness to your liking noting that it will thicken considerably as it cools.
    Serve over white rice and chicken or turkey.

Printable Recipe Card

About Pecan Gravy

Course/Dish: Gravies Spreads
Main Ingredient: Nuts
Regional Style: Mediterranean
Other Tag: Quick & Easy
Hashtag: #pecan

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