Basil Walnut Pesto Recipe
This Walnut Basil Pesto recipe is a rich and flavorful sauce that tastes incredible on pastas, pizzas or sandwiches. @californiawalnuts #ad
Servings: 6 servings
Ingredients
- 1 cup toasted walnuts divided
- 1 tablespoon minced garlic 4 cloves
- ½ cup fresh grated parmesan cheese
- 1 cup packed fresh basil about 3 ounces, stems removed
- 1/2 cups packed fresh Italian flat leaf parsley
- 1/2 cup olive oil
- 1/2 of a lemon
- Kosher salt and fresh cracked black pepper taste
Instructions
- Combine 1/2 cup of toasted walnuts, minced garlic, 1/2 cup fresh Parmesan cheese, basil leaves, parsley, olive oil and juice from half a lemon in a food processor or blender. Season with ½ teaspoon salt and ¼ teaspoon black pepper.
- Pulse continuously until all ingredients are broken down and well combined, 1-2 minutes. Scrape the sides of the bowl at least once to ensure all ingredients are evenly mixed in. Taste and adjust salt and pepper as desired.
- Toss pesto with hot, cooked pasta to coat and heat through. Eight ounces of pasta and this pesto recipe will provide about 4 servings.
- Divide into bowls and top with fresh basil, Parmesan and the remaining toasted walnuts. Serve with lemon wedges on the side.
Notes
- To toast walnuts: Heat oven to 350 degrees. Arrange walnuts in a single layer on a small baking sheet lined with parchment paper or a silicone mat. Toast in the oven for about 5-7 minutes, stirring occasionally to prevent burning. OR heat a skillet over medium heat and toast the walnuts in the hot skillet, shaking often to avoid burning.
Nutrition
Serving: 0.25cup | Calories: 330kcal | Carbohydrates: 5g | Protein: 7g | Fat: 33g | Saturated Fat: 5g | Cholesterol: 7mg | Sodium: 132mg | Potassium: 148mg | Fiber: 2g | Sugar: 1g | Vitamin A: 705IU | Vitamin C: 12.8mg | Calcium: 130mg | Iron: 1.2mg
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