Homemade Walnut Pesto
A rich, creamy, and flavorful homemade pesto sauce.
Servings 12 serving
Calories 120kcal
Equipment
Ingredients
- 2 cups fresh basil leaves
- 1-2 cloves garlic
- 1/3 cup walnuts
- 1/2 cup grated parmesan
- 1/2 cup extra virgin olive oil
- 1/2 tsp salt
Instructions
- Peel garlic cloves and remove stems from basil
- Toast your walnuts in a dry skillet over medium low heat until they just start to turn golden brown - about 7 minutes, tossing frequently
- Place basil, garlic, walnuts, parmesan cheese, and salt in a food processor
- Process until fully combine
- With the food processor running, slowly stream in olive oil - you may need to stop the food processor and scraps down the sides to be sure all the ingredients are mixed in
- Once all of the oil is added, keep the food processor running until a smooth pesto remains
- Place in an airtight container and store in the fridge for up to one week
Notes
- Use pecorino romano instead of parmesan if you like it better
- Feel free to use almonds or pecans in place of walnuts
- Pour a thin layer of olive oil over top of the pesto in the jar to prevent oxidation
Nutrition
Serving: 1g | Calories: 120kcal | Carbohydrates: 1g | Protein: 2g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Cholesterol: 4mg | Sodium: 170mg | Potassium: 35mg | Fiber: 0.3g | Sugar: 0.1g | Vitamin A: 248IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 0.3mg
