Basil Walnut Pesto
This basil walnut pesto is a great addition to meats, veggies, pasta, salads, and more!
- 6 cups loosely packed fresh basil (145 grams)
- 1/2 cup toasted walnuts (56 grams), or nuts of choice
- 1/2 cup grated Parmesan cheese (50 grams)
- 2 cloves garlic
- 1/2 teaspoon salt
- 1/4 - 1/2 cup olive oil (60-80 ml)
Place basil, nuts, cheese, garlic, and salt in a food processor or high powered blender and pulse several times until it starts to come together but still looks pretty chunky. Scrape sides down.
While the food processor/blender is running add 1/4 cup of olive oil. Scrape sides down again.
Add more olive oil per your preference, whether you like a chunky thick pesto or a smoother sauce.
Use pesto right away, or keep pesto in an airtight container in the fridge for a week or more. Pesto also freezes really well.
Calories: 2072kcal, Carbohydrates: 16g, Protein: 33g, Fat: 215g, Saturated Fat: 35g, Cholesterol: 44mg, Sodium: 1938mg, Potassium: 745mg, Fiber: 6g, Sugar: 2g, Vitamin A: 8029IU, Vitamin C: 28mg, Calcium: 878mg, Iron: 8mg