Walnut Pesto-cook for your life- anti-cancer recipes
Walnut Pesto
Servings: 8
Prep time: 15

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.

Preparation

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

Ingredients:

  • 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

Nutritional Information

Calories

126 cals

Fat

12 g

Saturated Fat

3 g

Polyunsaturated Fat

3 g

Monounsaturated Fat

6 g

Carbohydrates

1 g

Sugar

0 g

Fiber

0 g

Protein

5 g

Sodium

146 mg

*per serving


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.

 


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