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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 an inventive and delicious pesto. Here,...

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 Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics.