Homemade Pesto Without Pine Nuts
Make pesto without the pricey pine nuts using walnuts instead. This homemade pesto sauce tastes incredible and so simple to make. Use it on pasta, salads or marinate chicken and fish.
Equipment
- Food Processor
Ingredients
- 3 cups basil packed
- 1 cup parsley packed
- 2 cloves garlic
- ⅓ cup walnuts
- ½ cup olive oil extra virgin
- ½ cup parmesan finely grated
- 1 tsp lemon juice
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- Begin by thoroughly rinsing and drying your fresh basil and parsley to remove any dirt.
- Toast the walnuts gently in a pan over medium heat. This is totally optional but adds flavor.
- Into the bowl of a food processor, add basil and parsley, toasted walnuts, garlic cloves, finely grated parmesan cheese, salt, pepper and lemon juice.
- With the food processor running, slowly pour in the extra virgin olive oil.
- Process the mixture until you achieve the consistency you prefer. You can have the pesto a bit chunkier or process a bit more until it's nice and smooth.
Notes
This recipe yields 1 cup of pesto or 12 tablespoons.
Storage: transfer the pesto into an airtight container and drizzle a little extra olive oil on top to prevent it from discoloring. Secure the lid and keep it in the fridge for up to a week. Freeze: Spoon your pesto into ice cube trays, freeze until solid, then transfer the pesto cubes into a zip-top bag and stash them in the freezer.Save This Recipe!
Nutrition
Serving: 1 tsblespoon | Calories: 121 kcal | Total Carbs: 1 g | Protein: 2 g | Fat: 12 g | Saturated Fat: 2 g | Sodium: 167 mg | Fiber: 1 g | Sugar: 0.2 g | Vitamin A: 771 IU | Vitamin C: 8 mg | Calcium: 71 mg | Iron: 1 mg | Net Carbs: 1 g
DID YOU MAKE THIS?I want to know! Leave a comment & recipe rating below or tag @loveandotherspices on social media!