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.
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
Equipment
- Food Processor
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
Nutrition Facts
Walnut Pesto
Amount per Serving
Calories
263
Calories from Fat 243
% Daily Value*
Fat
27
g
42
%
Saturated Fat
4
g
25
%
Polyunsaturated Fat
7
g
Monounsaturated Fat
15
g
Cholesterol
6
mg
2
%
Sodium
135
mg
6
%
Potassium
113
mg
3
%
Carbohydrates
3
g
1
%
Fiber
1
g
4
%
Sugar
0.4
g
0
%
Protein
5
g
10
%
Vitamin A
1017
IU
20
%
Vitamin C
4
mg
5
%
Calcium
144
mg
14
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Basil, Garlic, Gound Black Pepper, Kosher Salt, Olive Oil, Parmesan, Walnuts