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Posted by on Jul 2, 2013 in Appetizer, Dips, Recipes, Sauce, Snack | 0 comments

Basil Walnut Pesto

Basil Walnut Pesto

Basil Walnut Pesto
Serves 3
Pesto usually contains pine nuts as its main nut. By subbing in walnuts, you potentially reduce the risk of cancer and diabetes, get more omega-3s and antioxidants, and lower stress.
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Prep Time
3 min
Cook Time
1 min
Total Time
4 min
Prep Time
3 min
Cook Time
1 min
Total Time
4 min
Ingredients
  1. 1/4 cup (60 ml) olive oil
  2. 1/4 cup (25 g) Parmesan cheese*
  3. 2 garlic cloves, peeled
  4. 2 cups (80 g) fresh basil leaves
  5. 1/4 cup (30 g) walnuts (raw or roasted)
  6. 1 teaspoon lemon juice
  7. 1/2 teaspoon salt
Instructions
  1. Place all ingredients in Vitamix container, replace lid, and start machine on lowest setting. Turn up to 10/high, then use tamper to continuously push ingredients into blade for 45 seconds. You're aiming for a paste-like consistency that still has some texture.
Notes
  1. Okay...two things.
  2. 1) If you're going to use Parmesan, don't go cheap. Skip the green plastic can and ask your grocery store or local cheesemonger for a 1/4 lb of a decent quality domestic Parmesan. You can also ask for the grand-daddy of Parmesans, Parmigiano Reggiano. We import it from Italy. It's significantly more expensive and has a much stronger flavor than most domestic parms. You can use it, but expect it to throw off the flavor balance from the other ingredients. If you do use a Reggiano, you match it with with a sharper olive oil. Ask your specialty grocer for help.
  3. 2) You can make this recipe vegan by omitting the cheese and subbing in 1 tbsp of nutritional yeast and 1 tsp of salt. If you're already a fan of nutritional yeast, don't be afraid to add more to taste.
  4. Cool photo courtesy of www.onceuponachef.com
Adapted from Vitamix
Adapted from Vitamix
Learn2Blend http://learn2blend.com/

Basil Walnut Pesto

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