Basil Walnut Pesto
A traditional pesto recipe made with fresh basil, garlic, pine nuts, olive oil and walnuts to add a little depth and earthiness to the versatile Italian favourite!
Servings: 12 servings
Calories: 195kcal
Equipment
- Blender
- Measuring Cups
- Measuring Spoons
Ingredients
- 3 cups basil leaves (about 6 oz) firmly packed; washed
- ¾ cups olive oil divided
- ⅓ cup pine nuts
- 3 tbsp walnuts
- 2 cloves garlic
- 1 cup grated parmesan cheese
Instructions
- In a blender add the basil, pine nuts, walnuts, garlic and a 1/4 cup of the olive oil. Pulse until finely chopped.
- Add the parmesan cheese and then continue blending while slowly adding the remaining olive oil from the top of the blender. Continue blending until smooth and creamy looking. Serve or freeze for later.
Notes
Storage:
Store in a sealed container in the fridge for up to 5 days or freeze in smaller containers or in individual portions using an ice cube tray for up to 9 months.
21 Day Fix Container Count:
1 orange container per serving
Nutrition
Serving: 2tbsp | Calories: 195kcal | Carbohydrates: 2.4g | Protein: 3.8g | Fat: 19.6g | Saturated Fat: 3.4g | Polyunsaturated Fat: 3.6g | Monounsaturated Fat: 11.5g | Trans Fat: 0.1g | Cholesterol: 7mg | Sodium: 151mg | Potassium: 91mg | Fiber: 0.5g | Sugar: 0.2g | Vitamin A: 831IU | Vitamin C: 2.8mg | Calcium: 99mg | Iron: 0.8mg