Walnut Pesto

Recipe created by Cara at Road 142

Prep time: 5 minutes
Cook time: 5 minutes
Servings: 6

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INGREDIENTS

• 2 cups gently packed fresh basil leaves

• 2 large garlic cloves, roughly chopped

• 1/2 cup grated Parmigiano-Reggiano cheese

• 1/3 cup Mariani Walnuts

• 1/2 teaspoon salt

• 1/4 teaspoon ground black pepper

• 2/3 cup extra virgin olive oil

INSTRUCTIONS

1. Place walnuts and garlic in the bowl of a food processor fitted with a steel blade or a high capacity blender, like a Vitamix. Process until coarsely chopped, about 10 seconds.

2. Add basil leaves, salt and pepper and process until mixture resembles a paste, about 1 minute. With the food processor running, slowly pour the olive oil through the feed tube and process until the pesto is thoroughly blended. Add the Parmesan and process 1 minute more.

3. Use pesto immediately or store in a tightly sealed jar, covered with a thin layer of olive oil. (This seals out air and prevents the pesto from oxidizing and turning brown). 

TIP:

Walnut pesto will keep in the refrigerator for about a week and can be frozen for up to 6 months.

Nutritional Analysis Per Serving:

Calories: 294, Fat: 30g, Saturated Fat: 5g, Trans Fat: 0g, MUFA: 18g, PUFA: 4g, Cholesterol: 8mg, Sodium: 147mg, Potassium: 353mg, Carbohydrates: 4g, Fiber: 3g, Sugar: 0g, Protein: 5g, Vitamin A: 4%, Vitamin C: 2%, Calcium: 11%, Iron: 0%

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Walnut Pesto

prep time: 5 minscook time: 5 minstotal time: 10 mins

ingredients:

• 2 cups gently packed fresh basil leaves
• 2 large garlic cloves, roughly chopped
• 1/2 cup grated Parmigiano-Reggiano cheese
• 1/3 cup walnuts
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2/3 cup extra virgin olive oil

instructions:

1. Place walnuts and garlic in the bowl of a food processor fitted with a steel blade or a high capacity blender, like a Vitamix. Process until coarsely chopped, about 10 seconds.
2. Add basil leaves, salt and pepper and process until mixture resembles a paste, about 1 minute. With the food processor running, slowly pour the olive oil through the feed tube and process until the pesto is thoroughly blended. Add the Parmesan and process a minute more.
3. Use pesto immediately or store in a tightly sealed jar, covered with a thin layer of olive oil (This seals out air and prevents the pesto from oxidizing and turning it brown).

Tip:

Walnut Pesto will keep in the refrigerator for about a week and can be frozen for up to 6 months.

Calories

294

Fat

30g

Sat. Fat

5g

Carbs

4g

Protein

5g

Sugar

0g

Trans Fat

0g

MUFA

18g

PUFA

4g

Cholesterol

8mg

Sodium

147mg

Potassium

353mg

Fiber

3g

Vitamin A

4%

Vitamin C

2%

Calcium

11%

Iron

0%

Created using The Recipes Generator