Basil Walnut Pesto

Add this pesto to pastas, chicken, veggies, or a salad! You can sub in nutritional yeast for the parmesan to make it vegan.

(Yields 12 servings; 122 calories, 12.5g fat, 2.9g protein, 1.5g carb)


  • 4 cups basil leaves
  • 4 cloves garlic, peeled
  • 1/2 cup walnuts
  • 1/2 cup parmesan cheese
  • zest and juice of one lemon
  • 1/4 teaspoon red pepper flakes
  • 1/2 cup extra virgin olive oil, use more as needed
  • Black pepper to taste
  • Salt to taste


  • To the bowl of a food processor a blender, add basil, garlic, walnuts, parmesan, lemon zest, lemon juice, and red pepper flakes. Pulse to break down basil.
  • Add olive oil, pulsing until olive oil is blended into other ingredients and mixture forms. If pesto is too thick for your liking, add in more olive oil.
  • Season with salt and pepper.

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