Walnut Pesto

By: Dr Rachel Enright
Walnut Pesto
Course
Dips Dressings Spreads
Tags
Healthy High Fibre Italian Pesto
Info
  • Servings
    3
  • Prep Time
    10 mins
  • Cook Time
    N/A
Ingredients
  • Fresh basil 1 large bunch
  • Fresh garlic 1 clove
  • Olive oil ⅔ cup
  • Walnuts 1 cup
  • Organic lemon zest 1 tbsp
  • Freshly squeezed lemon juice ½ pc
  • Sea salt ½ tsp
  • Apple cider vinegar 2 tbsp
  • Parmesan cheese ½ cup
Go beyond the pasta—this flavourful pesto can be used in so many other ways!

Method

  1. Pluck the basil leaves and discard the stalks. A large bunch should yield around 3 cups of leaves.
  2. Blend all ingredients in a food processor, blender or Thermomix until smooth. Add a few teaspoons of water if you need to make it thinner.
  3. Store in a jar in the fridge. Will last longer if kept in the freezer.
  4. Enjoy as a dip, with veggies or with pasta.

Extra Notes

Add more garlic if you want a garlicky flavour. You also have the option to swap walnuts with pecans. For a vegan version, substitute Parmesan cheese with ½ cup nutritional yeast.
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