A versatile and aromatic sauce, perfect for pasta, salads, or as a side dish, rich in healthy fats and flavor.
Ingredients:
2 cups fresh basil leaves
1/2 cup walnuts (or pine nuts, cashews)
2 cloves garlic
1/2 cup grated Parmesan cheese (optional; for a vegan version, omit)
1/2 cup extra virgin olive oil
Salt and black pepper to taste
Instructions:
- In a food processor, add the basil leaves, walnuts, and
garlic. Pulse a few times until the ingredients are finely chopped. - Add the Parmesan cheese (if using) and pulse again.
- With the processor running, add the olive oil in a thin stream until you reach a creamy, smooth consistency. If you prefer a more rustic pesto, do not
overprocess. 4. Season with salt and black pepper to taste. Taste and adjust seasoning if necessary. - Transfer the pesto to an airtight container. To store, coat the surface of the pesto with a thin layer of olive oil to prevent oxidation and refrigerate for up to a week.
Nutritional Information (Estimated per serving, 2 tablespoons):
Calories: 150-200 kcal
Protein: 3-5g
Carbohydrates: 2-4g
Fiber: 1-2g
Fat: 15-20g (mostly from olive oil and nuts)
