Basil Walnut Pesto Recipe
This basil walnut pesto is not only delicious but also packed with nutrients. Walnuts are an excellent source of omega-3 fatty acids, which support heart health, while basil offers anti-inflammatory properties and antioxidants. Additionally, choosing a vegan version without cheese caters to various dietary preferences and lactose intolerance.
Ingredients
- 1 cup of fresh basil leaves
- 6 walnuts
- 1/2 cup grated Parmesan cheese (optional for non-vegan)
- 1/4 cup nutritional yeast for vegan instead of cheese
- 2 cloves of garlic
- 4 tbsp organic extra virgin olive oil
- 2 tbsp fresh lemon juice
- salt to taste sea salt
- black paper to taste
Instructions
- Prepare the Ingredients: Wash the basil leaves thoroughly. You can blanch the basil by dipping it in boiling water for 7 seconds and then transferring it to ice water for a milder flavor.
- Blend the Pesto: In a food processor, combine the basil leaves, walnuts, garlic, lemon juice, and nutritional yeast. Pulse until the mixture is finely chopped.
- Add Olive Oil: With the food processor running, slowly pour in the olive oil until the mixture is smooth and creamy.
- Season to Taste: Add salt and pepper to taste.
- Serve and Enjoy: Use immediately or store in an airtight container in the refrigerator for up to a week. This vegan basil walnut pesto is perfect for pasta, spread on sandwiches, or as a dip for fresh vegetables.