Basil and Walnut Pesto
User Reviews
3.9
225 reviews
Good
Basil and Walnut Pesto
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A simple pesto with a kick of red pepper! Great tossed with pasta, smeared on crostini or mixed into vinaigrettes.
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Ingredients
- 4 cups packed basil leaves
- 3 cloves garlic peeled
- ½ cup walnuts toasted
- ½ cup parmesan-reggiano
- Zest and juice of one lemon
- ¼ teaspoon red pepper flakes
- ½ cup extra virgin olive oil more as needed
- ½ teaspoon freshly cracked black pepper
- ½ teaspoon Diamond kosher salt or 1/4 teaspoon Morton's Kosher Salt
Instructions
- To the bowl of a food processor or Vitamix blender add basil, garlic, walnuts, parmesan, lemon zest, juice, and red pepper flakes.
- Pulse a few times to break down the basil.
- In a steady stream add olive oil, pulsing until olive oil is blended into other ingredients and mixture forms a loose paste. If your pesto is too thick, add additional olive oil one tablespoon at a time until you reach the desired consistency.
- Season with salt and pepper.
- Enjoy!
Notes
- Store the pesto in a jar with a tight-fitting lid in the refrigerator for up to 5 days. Spread the top of the pesto into an even layer and top it with olive oil to cover it. This will prevent the pesto from oxidizing and turning dark.
Nutrition Information
Show Details
Calories
130kcal
(7%)
Carbohydrates
1g
(0%)
Protein
2g
(4%)
Fat
13g
(20%)
Saturated Fat
2g
(10%)
Cholesterol
2mg
(1%)
Sodium
261mg
(11%)
Potassium
51mg
(1%)
Vitamin A
465IU
(9%)
Vitamin C
1.7mg
(2%)
Calcium
70mg
(7%)
Iron
0.5mg
(3%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 130 kcal
% Daily Value*
| Calories | 130kcal | 7% |
| Carbohydrates | 1g | 0% |
| Protein | 2g | 4% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 2mg | 1% |
| Sodium | 261mg | 11% |
| Potassium | 51mg | 1% |
| Vitamin A | 465IU | 9% |
| Vitamin C | 1.7mg | 2% |
| Calcium | 70mg | 7% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
3.9
225 reviews
Good
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