Basil Walnut Pesto {dairy free}

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.

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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