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–+ servings
bowl of walnut pesto
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Walnut Pesto

This pesto is easy to make and can be kept on-hand for several days. This pesto also makes a tasty sandwich spread or veggie dip.
Course Dip, Sauce
Keyword Basil, Garlic, Gound Black Pepper, Kosher Salt, Olive Oil, Parmesan, Walnuts
Cooking Method Food Processor
Prep Time 10 minutes
Total Time 10 minutes
Servings 4
Calories 263kcal
Author Recipe Adapted From: Walnuts.org

Equipment

  • Food Processor

Ingredients

  • 3 cups Basil Fresh, packed
  • 3 cloves Garlic Large
  • ⅓ cup Walnuts
  • ⅓ cup Parmesan Grated
  • Salt To taste
  • Pepper To taste
  • ⅓ cup Olive Oil Extra-virgin

Instructions

  • Place the basil leaves and garlic in a food processor or blender, and mix well. Add the walnuts, and continue to blend until the nuts are finely ground.
  • Keep the machine running as you drizzle in the olive oil. When you have a smooth paste, transfer to a bowl, and stir in the parmesan. Season to taste with salt and pepper.
  • If you are not going to use the pesto right away, place in a container that has a tight-fitting lid. Smooth out the top surface of the pesto, and pour on enough olive oil to cover it completely. This creates an air-proof seal that helps preserve it well. Cover tightly and store in the refrigerator.

Nutrition

Calories: 263kcal | Carbohydrates: 3g | Protein: 5g | Fat: 27g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 15g | Cholesterol: 6mg | Sodium: 135mg | Potassium: 113mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 1017IU | Vitamin C: 4mg | Calcium: 144mg | Iron: 1mg