Walnut Pesto

This recipe for Walnut Pesto is an easy, luxuriously savory addition to almost any meal. Prepared in the food processor it only takes minutes to have delicious home made pesto.

While you can make this Walnut Pesto recipe year round, I think it’s best in the spring and summer months when the basil is high and ready to be harvested.

Tips for Success…

• Use the freshest ingredients-like basil harvested that day.

• Only use Parmigiano Reggiano.

• For a quick and finely grated Parmigiano Reggiano, use a hand held microplaner.

• Garlic- make sure your garlic is completely peeled to enjoy the best creamy texture in the end.

Try this EASY Pesto Pasta Salad

Walnut Pesto

Walnut Pesto is a delicious way to add a burst of savory flavor to any pasta or it can be used as a tasty dip with veggies or lectin-free crackers. Try this savory walnut pesto recipe today.

INGREDIENTS

Here’s all the goodies you need to make Walnut Pesto.

• 1/2 c walnuts (shelled)

• 3 cloves garlic-chopped coarsely

• 2 c basil leaves (lightly packed)

• 1/2 tsp iodized sea salt

• 1/2 tsp fresh cracked pepper

• 2/3 c avocado oil

• 1/2 c Parmigiano Reggiano (finely grated)

INSTRUCTIONS

Here’s how to make Walnut Pesto at home.

1. In a food processor*, pulse walnuts and garlic 2-3 times until coarsely chopped

2. Add 1/4 of the basil leaves to the food processor and pulse a couple more times until space is created in the food processor to add more basil. Use a spatula to scrap the edges and allow the leaves to combine. Continue this step until all the basil leaves have been added and a paste has been created.

3. Use a spatula to loosen the outside edges, folding back into the center.

4. Sprinkle salt, pepper, and 1/3 of the avocado oil. Pulse again 3-4 times until blended.

5. Loosen the out side edges again with a spatula and add remaining avocado oil, pulse again until completely combined

6. Add the finely grated Parmigiano Reggiano and pulse again until combined

NOTES:

*Food Processor Notes: I am using a mini food processor for the directions in this recipe. If using a full size food processor, longer pulses or more time may be required to achieve the same result.

Storage…

Did you know basil can bruise? Basil leaves can get dark spots or the leaf can turn completely brown or black. This happens when basil leaves are exposed to oxygen after being picked from their stem. This process is called oxidation. Sadly, oxidation can turn your gorgeous green pesto into a yucky brown or black blob. Want to know what is the best way to store your pesto so it doesn't go to the dark side?

• FRESH. Basil Pesto is best eaten right away.

• REFRIGERATOR. If you want to store pesto in the refrigerator, place the pesto into a small cup and add a thin layer of avocado oil on the top. This will stop the pesto from oxidizing. Pesto can last for about 1 week in the refrigerator like this.

• FOR THE LONG HAUL. Want to freeze your pesto? You can store pesto in an airtight container in the freezer for about 6 months.

• NOW AND LATER. Try this-Another way to store pesto is to divide the remaining pesto into ice cube tray, freeze, remove pesto ice cubes from the tray and store in a zipper bag in the freezer until ready to use. Then it is ready for the next time you want to add a little extra flavor to your dish.

Here’s the printable recipe…

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Walnut Pesto

Author: Lectin Free Wife

Walnut Pesto is a delicious way to add a burst of savory flavor to any pasta or it can be used as a tasty dip with veggies or lectin-free crackers. Try this savory walnut pesto recipe today.

Ingredients

• 1/2 c walnuts (shelled)
• 3 cloves garlic-chopped coarsely 
• 2 c basil leaves (lightly packed)
• 1/2 tsp iodized sea salt
• 1/2 tsp fresh cracked pepper
• 2/3 c avocado oil
• 1/2 c Parmigiano Reggiano (finely grated)

Instructions

1. In a food processor*, pulse walnuts and garlic 2-3 times until coarsely chopped
2. Add 1/4 of the basil leaves to the food processor and pulse a couple more times until space is created in the food processor to add more basil. Use a spatula to scrap the edges and allow the leaves to combine. Continue this step until all the basil leaves have been added and a paste has been created.
3. Use a spatula to loosen the outside edges, folding back into the center.
4. Sprinkle salt, pepper, and 1/3 of the avocado oil. Pulse again 3-4 times until blended.
5. Loosen the out side edges again with a spatula and add remaining avocado oil, pulse again until completely combined
6. Add the finely grated Parmigiano Reggiano and pulse again until combined

Notes:

*Food Processor Notes: I am using a mini food processor for the directions in this recipe. If using a full size food processor, longer pulses or more time may be required to achieve the same result.

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