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Walnut Pesto

Name: Walnut Pesto
Prep time: 15

(5 votes, average: 4.60 out of 5)

15 min prep

8 servings

Carrot Icon for Number of Ingredients Size

6 ingredients

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...

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

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Nutrition Facts

Calories

120 cals

Fat

11 g

Saturated Fat

3 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

6 g

Carbohydrates

1 g

Sugar

0 g

Fiber

0 g

Protein

5 g

Sodium

192 mg

Directions

Combine all ingredients in a food processor until smooth. Taste for seasonings.

Chef Tips

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.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.