This Walnut Pesto is a practical way to add flavor to meats, such as on baked chicken or a piece of steak. It’s also a delicious addition to charcuterie boards and one of my favorite ways is to eat it with plantains or tostones. Yummy!!!
If you’ve never made pesto before you’ll be happy to know it’s very easy and quick. It gets done in 10 minutes or less.
There are many store-bought options but nothing beats home-made pesto, actually nothing beats homemade food, period!
And talking about homemade food, I’m having a Meal Prep Class online and in-person at my house on Saturday, January 19th! You can join us from anywhere in the world, get to ask questions, learn to cook yummy, easy and nourishing dishes and have a great time. And if you’re local come over, relax, eat and drink some wine. Click here for more details and to save your spot.
A lot of sauces and pesto brands use vegetable oil – corn, sunflower, canola, etc – which are highly inflammatory and rancid.
Please! If you cook with any of these oils, stop!
They create free radicals in the body that attack healthy cells and every single organ is made of cells.
Your skin is made of cells, so the consumption of vegetable oils can also lead to wrinkles and thinning of the skin. – No bueno!
Don’t let me get started with heathy fats because I can go on for pages. Once I start, I don’t shut up. – Ask my boyfriend.
So for the sake of this post, let’s get back to our pesto conversation. – If you have questions about fats and oils for cooking , feel free to drop them in the comments section or check out my book “Healthy Gut Happy You” where you’ll learn practical information to apply right away.
Ok. Yes. Pesto…For this pesto recipe, you’ll need:
- Basil leaves – make sure they’re fresh and discard any wilted leaves.
- Walnuts – Pine nuts are commonly used to make pest, but honestly, I didn’t feel like spending $17 on a pound of pine nuts. So I’m using walnuts, which are superfood for the brain. If you don’t have walnuts, use any other nut available.
- Garlic cloves – because everything goes great with garlic
- Extra Virgin Olive oil – Buy olive oil that comes in dark bottles because it can go rancid when it’s exposed to light.
Once you’re done making your pesto, if you don’t finish it all at once – I wouldn’t blame you if you do – Store it in a mason jar or a container with a lid. Keep it in the fridge for 3-4 days.
Walnut Pesto Recipe
- 3 cups basil
- 1/2 cup grated parmesan
- 1/4 cup walnut
- 2 garlic cloves
- Juice of 1/2 lemon
- 1/4 tsp sea salt
- 1/3 cup virgin oil
- Place all ingredients in a blender and process until a paste has form. Adjust salt according to your preference.