Walnut Pesto
Description
This pesto is easy to make and can be kept on-hand for several days. This pesto also makes a tasty sandwich spread or veggie dip.
Ingredients
- 3 packed cups fresh basil leaves
- 3 large cloves garlic
- 1/3 cup lightly-toasted California walnuts
- 1/3 cup extra-virgin olive oil
- 1/3 cup grated Parmesan
- Salt and pepper to taste
- Optional: additional extra-virgin olive oil (for storage)
Tip: Try this with Spinach Lasagna with Walnut Pesto
PREPARATION
- Place the basil leaves and garlic in a food processor or blender, and mix well. Add the walnuts, and continue to blend until the nuts are finely ground.
- Keep the machine running as you drizzle in the olive oil. When you have a smooth paste, transfer to a bowl, and stir in the parmesan. Season to taste with salt and pepper.
- If you are not going to use the pesto right away, place in a container that has a tight-fitting lid. Smooth out the top surface of the pesto, and pour on enough olive oil to cover it completely. This creates an air-proof seal that helps preserve it well. Cover tightly and store in the refrigerator.
NUTRITION
- Calories: 263 cal
- Total Fat: 27 g
- Polyunsaturated Fat: 8 g
- Cholesterol: 6 mg
- Sodium: 104 mg
- Carbohydrates: 3 g
- Dietary Fiber: 1 g
- Protein: 5 g