Just because you don’t have pine nuts doesn’t mean you can’t make pesto! In fact, you can use a number of combinations of nuts and herbs to make inventive and delicious pesto. Here, we use walnuts, which are rich in heart-healthy omega-3 fats and have also been found to be cancer-protective, especially of breast cancer. So have at it, try this walnut Pesto for yourself.
- Combine all ingredients in a food processor until smooth. Taste for seasonings.
- 1 cup toasted walnuts
- 2 cups loosely packed basil leaves
- 1 garlic clove
- ¼ cup olive oil
- ¾ cup Parmesan cheese
- Salt and pepper, to taste
Ann's Tips and Tricks
Pesto, in general, stores well in the freezer. It will keep for months to add to soups or pasta dishes. I prefer to freeze it without adding the cheese, and I also like to freeze it flat in small quantities so I can easily break off what I need.