Walnut Pesto Recipe
This delicious Walnut Pesto Recipe replaces the traditional pine nuts with walnuts instead, giving it a rich and nutty flavor and smooth and creamy texture. Give it a try for a new twist on an old favorite!
Servings 1 cup
Calories 959kcal
Ingredients
- ½ cup walnut pieces unroasted, unsalted
- 2 cups fresh basil
- ¼ cup Parmesan cheese
- Juice of ½ lemon
- 2 tsp Garlic
- ½ tsp salt
- ¼ cup + 2-3 tbsp olive oil
Instructions
- Toast ½ cup walnut pieces in a small, ungreased pan on the stove until they begin to get some brown color and give off a nutty aroma, about 2-5 minutes.
- Add all of the ingredients (2 cups fresh basil, ¼ cup Parmesan cheese, Juice of ½ lemon, 2 tsp Garlic, ½ tsp salt) and ¼ cup of olive oil into a blender and blend until smooth.
- Then, add the remaining olive oil incrementally until the pesto reaches your desired consistency.
Notes
Recipe Copyright The Foreign Fork. For educational or personal use only.
- Unroasted, unsalted walnut pieces: Roasting the walnuts just before blending really enhances the flavor, but you can use them raw if you prefer.
- Fresh basil: Thai basil or lemon basil will work in a pinch, but the flavor will be very different from your standard pesto.
- Parmesan Cheese: Try not to use the prepackaged kind if you can help it!
- If you feel like the basil flavor is a bit too strong, try using half baby spinach instead of the basil.
- Pesto freezes well. If you do not use the entire recipe for your dish, try freezing some sauce in ice cube trays for small, ready-to-go portions.
- You can make pesto in a blender, food processor or with a mortar and pestle.
Nutrition
Serving: 1serving | Calories: 959kcal | Carbohydrates: 26g | Protein: 23g | Fat: 89g | Saturated Fat: 17g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 57g | Cholesterol: 17mg | Sodium: 1575mg | Potassium: 646mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2730IU | Vitamin C: 22mg | Calcium: 419mg | Iron: 6mg