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(4 votes, average: 4.75 out of 5)
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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
- 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
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
*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.
