The classic pesto is typically served with fresh pasta and is made with pine nuts, basil, garlic, olive oil and Parmigiano-Reggiano. This basic recipe is very flexible and you can easily replace the pine nuts with walnuts, pecans, almonds, cashews, macadamia, hazelnuts or use whatever nuts you have in your pantry. You can also replace the basil with other fresh herbs such as parsley and cilantro. For this recipe, we used walnuts to make a delicious basil walnut pesto, full of healthy fats, phytochemicals, antioxidants and plenty of other health-promoting ingredients.
Basil Walnut Pesto Recipe
Prep Time: 5 min | Cook Time: 0 min | Yields: 1/2 cup
Ingredients
+ 1 cup fresh basil leaves
+ 1/4 cup walnuts
+ 1 garlic clove
+ 3 tbsp extra-virgin olive oil
+ 1/4 tsp sea salt
+ 1 tbsp grated Parmigiano-Reggiano (parmesan cheese)
+ 1/4 cup walnuts
+ 1 garlic clove
+ 3 tbsp extra-virgin olive oil
+ 1/4 tsp sea salt
+ 1 tbsp grated Parmigiano-Reggiano (parmesan cheese)
Directions
Place the walnuts, basil leaves, garlic clove and sea salt into a pestle and mortar (or a food processor), and bash it all together, grinding it until it forms a paste. Mix in the olive oil and the freshly grated Parmigiano-Reggiano and serve it with fresh pasta or our zucchini noodles. Enjoy!
Amount per serving (1tbsp)
| calories | carbs |
fat |
protein |
|---|---|---|---|
| 73 | 0.6g | 7.8g | 1.3g |
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