Easy, approachable and family friendly recipes for any home cook. I meant pine nuts, not “one nuts” (autocorrect fail). If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to the source recipe here on The Real Food Dietitians. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook. No-dairy! To keep your pesto sauce looking fresh, drizzle on a thin layer of olive oil or press some plastic wrap directly on the surface. Add the garlic and cheese and blend until incorporated into the basil mixture. Slowly add the oil while the processor is on to emulsify. My Walnut Basil Pesto recipe is a rich and flavorful sauce made with tons of fresh basil, Parmesan cheese and crunchy walnuts. ★☆ Walnuts are also high in Omega 3s, so weaving them to your diet with recipes like this walnut pesto is a good thing! I was able to fill an 8 oz jar and had some left to freeze. Serve it over grilled chicken, fish, shrimp or steak for a mind-blowing boost of flavor. Our version veers slightly from the traditional recipe in that it’s made with walnuts to make it more budget-friendly (pine nuts are great but…$$$$) and we omitted the parmesan to make it dairy-free, paleo and Whole30-friendly. So true about the parm – I find that if you add a little more salt and lemon it gives you the same tangy flavor as the cheese normally does. You can keep it in the fridge for up to 5 days provided you pour a thin layer of olive oil over the surface to prevent it from browning and spoiling. Don’t let your basil sit around or it will turn brown on you. We respect your privacy! Use the freshest ingredients. Toast in the oven for about 5-7 minutes, stirring occasionally to prevent burning. Stacie is a Licensed and Registered Dietitian from rural southern Minnesota where she, her husband and daughter reside with their two pups. These cookies do not store any personal information. Make it all the time – sooooo much better than from a jar! We also use third-party cookies that help us analyze and understand how you use this website. Add more salt, cheese or even basil if you like. This Walnut Basil Pesto recipe is a rich and flavorful sauce that tastes incredible on pastas, pizzas or sandwiches. Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. Thank you! I usually freeze them in 1 Tbsp. Traditionally, pesto is a simple sauce made of just five ingredients: fresh basil, garlic, pine nuts, parmesan cheese and olive oil. My Walnut Basil Pesto recipe is a rich and flavorful sauce made with tons of fresh basil, Parmesan cheese and crunchy walnuts. With an abundance of basil in our garden this year, we were looking for a pesto recipe that didn’t have pine nuts in it. Save my name, email, and website in this browser for the next time I comment. Basil pesto made with organic basil, garlic, lemon and lots of walnuts! Use a good quality EVOO. And be sure to stay in touch on Facebook, Twitter, Pinterest and Instagram for all of the latest updates. All photos and content are copyright protected. Pulse continuously until all ingredients are broken down and well combined, 1-2 minutes. Serve with lemon wedges on the side. Scrape the sides of the bowl at least once to ensure all ingredients are evenly mixed in. Light, flavorful and chock full of healthy fats, Basil Walnut Pesto is made with less than 5 ingredients and can turn ordinary into extraordinary in a matter of minutes. The mixture will be thick, but still easily stirred. Eight ounces of pasta and this pesto recipe will provide about 4 servings. All photos and content are copyright protected. It tastes incredible on pastas, pizzas or sandwiches or just spread on a crusty piece of bread. Toss it with zucchini noodles or another spiralized vegetable noodle, add your favorite protein and you’ve got yourself a wholesome and tasty meal. They’ve combined their love of nutrition, health and real food with the concepts of ease and convenience to bring you recipes that are big on flavor but short on ingredients. For a nut-free pesto, simply substitute pumpkin seeds for the walnuts. My mom is allergic to pine nuts so the walnut was a perfect substitute. If I am going to use it I’ll sprinkle it on top so I can actually see it (which, for some reason, is a big thing for me). Pine nuts, traditionally used in pesto, are perfect here – or your could use sunflower/pumpkin seeds or almonds (sliced is best) if you don’t have pine nuts on hand. Here are some tips and ideas for perfecting your pesto game! Pesto and Parmesan Popovers | The Foodie Affair, Tortellini Pesto Salad - The Foodie Affair, Sparkling Strawberry Lemonade (Alcoholic-Free) - The Foodie Affair, 14 Sizzling Winter Soup Recipes to Keep You Warm.


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