Recipes
- Mollie Katzen's Walnut Pesto
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- Submitted By: Mollie Katzen
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Mollie's recipe for Walnut Pesto is easy to make and can be kept on-hand for several days. Enjoy it as part of her delicious Spinach Lasagna recipe, or simply toss it with noodles. Walnut Pesto also makes a tasty sandwich spread or dip for fresh veggies.
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- Servings: 4
- Prep Time: 15m
- Cook Time: N/A
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- Vegetarian Quick Chef Collection
- Ingredients
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3 packed cups fresh basil leaves
3 large cloves garlic
1/3 cup lightly toasted walnuts
1/3 cup extra virgin olive oil
1/3 cup grated Parmesan
Salt and pepper to taste
Optional: additional extra virgin olive oil (for storage)
*Try this with Spinach Lasagna with Walnut Pesto
- Directions
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- Place the basil leaves and garlic in a food processor or blender, and mix well. Add the walnuts, and continue to blend until the nuts are finely ground.
- Keep the machine running as you drizzle in the olive oil. When you have a smooth paste, transfer to a bowl, and stir in the parmesan. Season to taste with salt and pepper.
- If you are not going to use the pesto right away, place in a container that has a tight-fitting lid. Smooth out the top surface of the pesto, and pour on enough olive oil to cover it completely. This creates an air-proof seal that helps preserve it well. Cover tightly and store in the refrigerator.
Nutrition
- Calories: 263
- Total Fat: 27 g
- Saturated Fat: 5 g
- Monounsaturated Fat: 15 g
- Polyunsaturated Fat: 8 g
- Trans Fat: 0 g
- Cholesterol: 6 mg
- Sodium: 104 mg
- Total Carbohydrate: 3 g
- Dietary Fiber: 1 g
- Protein: 5 g
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