Walnut Pesto
HB-2512 · Hand-built original · Italian
Move over, traditional basil pesto, there's a new nut in town! Walnut pesto is the perfect combination of earthy, nutty goodness with just the right amount of zing. Spread it on chicken, toss it with pasta, or even eat it by the spoonful- no judgement here!
ItalianSauce10 minServes 4313 kcalVegetarianGluten-freeEgg-freeDiabetic
Main ingredient: packed
Pairs well with: garlic bread, caprese salad, tiramisu, minestrone
Servings:4quantities adjust to match
Ingredients
- 3 cups fresh basil leaves, packed
- 1/3 cup walnuts, toasted
- 2 cloves garlic
- 1/2 cup freshly grated Parmesan cheese
- 1 tablespoon lemon juice
- 1/3 cup olive oil, plus more if needed
- 1/2 teaspoon kosher salt, to taste
Method
- Toast the walnuts in a dry skillet over medium heat for 3 to 4 minutes, until fragrant. Let cool slightly.
- Put the basil, walnuts, garlic and Parmesan in a food processor and pulse until finely chopped, scraping down the sides as needed.
- Add the lemon juice and salt.
- With the machine running, drizzle in the olive oil and process until smooth but still slightly textured. Add a little more oil if you want a looser sauce.
- Taste and adjust the salt and lemon. Use at once over pasta, or cover with a thin film of oil and refrigerate for up to 4 days.
Prep: 10 min · Total: 10 min
Nutrition (per serving, where published)
313 kcalCalories
10.7 gProtein
8.1 gCarbs
28.1 gFat
5.3 gSaturates
3.4 gFibre
0.8 gSugars
517 mgSodium
11 mgCholesterol
587 mgPotassium
433 mgCalcium
6 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data