A simple, creamy walnut pesto with a variety of uses!
I have this problem that when I find something I love, I eat it WAY too much. I don’t mean I over eat… I’ve actually been working hard to make sure I’m eating foods that make me feel good and having it only until I feel full (Whole 30 has helped tremendously). I mean I end up eating the same thing multiple times a week.
You probably guessed it—this pesto is one of those things. I made it first at the beginning of summer and I was hooked instantly. Zucchini noodles, salmon, chicken, shrimp, salads, sandwiches, you name it! I’ve been putting pesto on everything I can.
You also may have guessed, basil is one of the many things I grew this summer. Instead of being down in my garden, I actually have some potted herbs, spinach, arugula, and lettuce on my porch. It’s been super convenient to walk right outside my kitchen to get some additions to my meals.
I finally perfected this walnut pesto recipe and got it to the right consistency. I ate it a lot during Whole 30 and left the parmesan cheese out, which didn’t make too much of a difference! You could also add in or switch out different nuts, spices, or greens if you’d like. I’m all about using the resources you already have in your kitchen!
This kinda makes me sad to say, but I really did not eat that much pesto when I lived in Italy. I know—what the heck?! I did have it a handful of times and as expected, it was heavenly. Without even trying, I’m constantly adding a little Italian culture to my meals.
I suggest you stop buying pesto at the grocery store and make your own at home!
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Walnut Pesto
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| Prep: | Yield: About 3/4 cup | Total: |
A simple, creamy walnut pesto with a variety of uses!
You'll Need...
- ¼ cup olive oil
- ¼ cup raw walnuts
- ¼ cup grated parmesan cheese
- 2 teaspoons minced garlic
- 1 cup raw spinach
- 20 to 25 basil leaves
- 1 teaspoon lemon juice
- A dash of black pepper
Directions
- Add all ingredients to a food processor or blender and blend until smooth. You may need to add additional olive oil, depending on how thin you want it.
I LOVE pesto but rarely make it myself due to my schedule. I need to make a big batch of this on the weekends to rid myself of buying the store bought version!
That’s an excellent idea! I actually never thought to make it ahead of time–I always make it as I need it. Definitely would be time saving!
This looks SO good. I put pesto on literally everything, and I would 100% rather make it at home. Love!
Awe thanks, Sarah! I really wasn’t a pesto fan until I made my own at home and now I can’t stop making it.
This looks so, so good! I’m dairy-free so would sub out the cheese, but otherwise I’m totally making this for dinner soon! Beautiful photos, too.
It’s actually not too bad without the cheese! I added some nutritional yeast instead for a little flavor. Thanks so much, Aya!