Walnut Pesto Recipe
Walnut pesto is a fresh, tasty spin on a traditional pesto made with pine nuts. It’s textural, vibrant, and quick and easy to throw together.
Servings: 4
Ingredients
- 2 cups basil fresh, loosely packed
- 3 tablespoons walnuts
- 1 tablespoon minced garlic or 2-3 garlic cloves
- ¼ cup parmesan cheese fresh grated
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup extra virgin olive oil
Instructions
- Add basil, walnuts, garlic, parmesan, salt and pepper to a blender or food processor.
- Slowly drizzle in the olive oil as you blend the other ingredients.
- Store in a container with an airtight lid, or follow the tips below to freeze your pesto.
Notes
- Add a few mint sprigs or a squeeze of lemon juice for an extra layer of bright flavor.
- To keep your basil fresh, trim the stems and place in a jar or vase filled with water (much like you would for fresh flowers).
- Cover the container loosely with a plastic grocery bag and store in the refrigerator to preserve freshness.
- Frozen pesto keeps well for up to six months. Defrost the cubes in your fridge overnight, or stir the cubes directly into hot pasta for the easiest sauce.
Nutrition
Calories: 277kcal | Carbohydrates: 2g | Protein: 1g | Fat: 30g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 20g | Sodium: 147mg | Potassium: 67mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 635IU | Vitamin C: 3mg | Calcium: 31mg | Iron: 1mg