Fresh Basil Walnut Pesto
Fresh basil walnut pesto is easy and delicious vegan pesto that swaps the pricey pinenut with walnut. A great recipe to grab all the fresh basil from your garden patio and turn into a pesto that can be put to use in so many different ways.
Servings: 1 cup
- 2 cup fresh basil leaves tightly packed
- ¾ cup walnuts, toasted
- 10 cloves garlic, toasted (Optional)
- 1 teaspoon rock salt
- 1 tablespoon crushed pepper
- Juice of 1 lime
- ½ to ¾ cup extra virgin olive oil
Place all ingredients in a food processor or blender and blend into coarse sauce.
Store in air tight container and refrigerate it.
It will last for few weeks.
Serving: 0g | Calories: 709kcal | Carbohydrates: 31g | Protein: 17g | Fat: 62g | Saturated Fat: 9g | Cholesterol: 0mg | Sodium: 2343mg | Potassium: 648mg | Fiber: 7g | Sugar: 11g | Vitamin A: 2530IU | Vitamin C: 19.1mg | Calcium: 248mg | Iron: 4.6mg