Walnut Pesto
Made with a fresh sweet basil and toasted walnuts, this Walnut Pesto will brighten up the flavors of plain fish, chicken, shrimp or pasta.
Servings 6
Ingredients
- ½ cup extra virgin olive oil
- 2 cups fresh basil
- ½ cup parmesan cheese, grated
- ⅓ cup walnuts, chopped
- 2 cloves garlic, roughly chopped
- juice of ½ lemon
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Preheat oven to 350°F.
- Add the walnuts to a small baking sheet and roast in the oven for 5-7 minutes or until fragrant and slightly golden.
- In the bowl of a food processor, add in the (still warm) toasted walnuts, garlic, salt and pepper. Pulse several times.
- Add in the basil and lemon juice, continue processing until the basil is broken down. Slowly stream in the olive oil, with the food processor running and mix until well combined.
- Add in the parmesan cheese and pulse a few times, just until it’s well incorporated. Serve immediately, over fish, chicken, shrimp or pasta.
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
Nutrition Facts
Walnut Pesto
Amount per Serving
Calories
248
% Daily Value*
Fat
25
g
38
%
Saturated Fat
4
g
25
%
Carbohydrates
3
g
1
%
Fiber
1
g
4
%
Protein
4
g
8
%
* Percent Daily Values are based on a 2000 calorie diet.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
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