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Walnut Basil Pesto Recipe

August 11th, 2015 | no comments

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.

Balcony Basil Plant

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:

Pesto in Vitamix 1

 

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. 

Pesto in Vitamix 2

*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!

Walnut Basil Pesto
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Ingredients
  1. 1/2 cup first cold pressed organic extra virgin olive oil (link to Vitacost)
  2. Juice from 1/2 fresh lemon
  3. 2 - 3 garlic cloves (depending on your preference)
  4. 3 cups fresh basil leaves
  5. 1/2 cup Parmesan cheese
  6. 1/4 cup dry roasted walnuts (make sure they are fully cooled)
  7. Pinch of salt and pepper (to taste)
Instructions
  1. In a Vitamix or other high speed blender, add all ingredients in the order listed.
  2. Blend for 1 - 2 minutes, using the tamper to fully incorporate ingredients into a smooth consistency.
  3. 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.
Notes
  1. Gluten-Free & Vegetarian
DeAnna Lynn Englezos, Certified Life Coach, Wellness Expert, Speaker http://createyourgreatlife.com/

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DeAnna Lynn Englezos is a Brooklyn-based Certified Holistic Health and Lifestyle Coach. Her core mission is to share accessible information on health and happiness that actually works and healthy recipes that taste great. DeAnna is the proud owner of an adorable rescue pup named Harlow and posts pictures of her often.
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