Walnut Basil Pesto Recipe

I've always wanted to have a green thumb. While my love of growing fresh herbs, vegetables and even loving up on indoor plants have always been strong, living in NYC makes that a bit challenging. Notice I said challenging and not impossible. I am fortunate enough to have some outdoor space in my Brooklyn apartment and every year I try my hand at an herb garden. 

I love fresh herbs, they really spruce up any recipe! 

This year I focused my attention on 2 of my favorites (and those that I found myself purchasing from week to week): mint and basil.

Well guys, my basil plant is thriving and I am thrilled that I get to use the leaves in tons of recipes throughout the week. Some of my favorites would be my morning egg scramble, my detox water, gluten-free pasta primavera and homemade pesto. 

I have some travel coming up and my basil plant is thriving so I wanted to make something that would use up a good amount of leaves. I haven't been in the mood for traditional pine nut basil pesto lately, I ebb and flow with liking pine nuts, so I decided on using walnuts instead. I love walnuts and with their healthy fats and high antioxidant properties I thought they would be the perfect choice. 

If you're looking for a pesto recipe that is EASY, comes together in MINUTES and is a bit lighter than a traditional pine nut basil pesto, try this recipe!

You can do the walnuts 2 ways:

1. soaked overnight

2. dry roasted in a saucepan over medium heat for 5 - 7 minutes until fragrant

You'll need:

• 1/2 cup first cold pressed organic extra virgin olive oil (link to Vitacost)

• Juice from 1/2 fresh lemon

• 2 - 3 garlic cloves (depending on your preference)

• 3 cups fresh basil leaves

• 1/2 cup Parmesan cheese

• 1/4 cup dry roasted walnuts (make sure they are fully cooled)

• Pinch of salt and pepper (to taste)

To make:

In a Vitamix or other high speed blender, add all ingredients in the order listed. Blend for 1 - 2 minutes, using the tamper to fully incorporate ingredients into a smooth consistency. Store in the fridge for immediate use (with a light drizzle of EVOO to preserve freshness) or freeze in an airtight glass container (leaving a little room at the top for expansion) and eat within 6 months. 

*gluten-free *vegetarian

What is your favorite way to eat pesto?

What other sauces would you like to see a recipe for?

Leave a comment below!