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Basil Walnut Pesto {dairy free}

April 11, 2016 by Erica 4 Comments

Basil Walnut PestoBasil Walnut Pesto
I improvise with pesto ingredients so often that I no longer follow a recipe. Like the kale pesto recipe I posted several years ago, which I’ve made at least 50 times.

Basil walnut pesto is my latest pesto mix, mostly because I have all these ingredients on hand quite often.

Slight confession here: I sometimes eat pesto without much else. Just a few spoonfuls. All that green and the flavor hit the spot.

One of my favorite bowls is roasted veggies, goat cheese, pesto, and marinara sauce. Kind of like a pesto veggie bowl. You can make goat cheese out of goat yogurt, or use creamy goat cheese, ricotta cheese, or another favorite soft cheese. Or no cheese at all.

Basil Walnut Pesto

Basil Walnut PestoBasil Walnut Pesto

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As featured in
Cooking for the Specific Carbohydrate Diet by Erica Kerwien - Comfy Belly
Cooking for the Specific Carbohydrate Diet

Basil Walnut Pesto {dairy free}

To prepare the basil leaves, I use my thumb nail to pinch the leaves off of the stems. You can also use a scissor to cut the leaves off.
To make this nut-free, substitute pine nuts for the walnuts, or just add more olive oil and basil.
Thiis recipe makes about 1 cup of pesto.
Servings: 8 servings
Calories: 68kcal

Ingredients

  • 4 ounces fresh basil leaves
  • 1/2 cup walnut pieces
  • 2 tablespoons lemon juice
  • 1 tablespoon olive oil or a bit more if you like it thinner
  • 1/8 teaspoon salt
  • 1 garlic clove peeled and chopped
US Customary - Metric

Instructions

  • Add all the ingredients to a food processor or high-speed blender, and process until well-blended and creamy.
  • Store covered in the refrigerator for a few weeks.

Nutrition

Calories: 68kcal | Carbohydrates: 2g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Sodium: 37mg | Potassium: 74mg | Fiber: 1g | Sugar: 1g | Vitamin A: 748IU | Vitamin C: 4mg | Calcium: 32mg | Iron: 1mg
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Filed Under: Dairy Free, Egg Free, Gluten-Free, Lactose Free, Low Sugar, Paleo, Plant-based, Quick & Easy, Sauces & Dressings, Specific Carbohydrate Diet (SCD), Vegetarian Tagged With: basil, walnuts

Previous Post: « Chocolate Cupcakes {almond flour}
Next Post: Garlic & Herb Mussels »

Reader Interactions

Comments

  1. AvatarAlison

    June 23, 2017 at 10:19 am

    I’ve made this a few times and love it!! How long can it last in the fridge?

    Reply
    • EricaErica

      June 23, 2017 at 11:42 pm

      I’d estimate about a week or so. If the pesto green color is changing that would be time to call it a wrap.

      Reply
  2. AvatarDebbie

    July 31, 2016 at 7:06 am

    I never thought to put walnuts in pesto before! I will definitely be giving this one a try!

    Reply
    • EricaErica

      July 31, 2016 at 8:24 am

      I actually prefer walnuts – less aftertaste, milder, and easier to process.

      Reply

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Measurement equivalents

1 tablespoon 3 teaspoons
1/4 cup 4 tablespoons
1 cup 8 ounces
1 teaspoon 5 ml
1 tablespoon 15 ml

Temperature conversions

Gas Mark Fahrenheit Celsius
  1/4  225  110
  1/2  250  130
    1  275  140
    2  300  150
    3  325  170
    4  350  180
    5  375  190
    6  400  200
    7  425  220
    8  450  230
    9  475  240

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EricaI create recipes using simple, nutrient-dense ingredients, staying as close to the earth as possible.

One of my boys was diagnosed with Crohn’s, which inspired me to start Comfy Belly, and create recipes to share my love of good, healthy food. Read More →

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