Written by: Erin Burke, MS, RDN, LDN, CDE
Prep Time: 10 minutes
Makes: 1 cup pesto
2 cups fresh basil, rinsed and pat dry
1/3 cup walnuts
2-4 garlic cloves, minced
¼ cup olive oil
¼ cup lemon juice
½ cup parmesan cheese
Salt and pepper, to taste
- Place basil and nuts into a food processor and pulse until basil and nuts are roughly chopped.
- Add minced garlic and cheese and pulse until well combined.
- While the food processor is running on the lowest setting, slowly pour in the olive oil and lemon juice.
- Add salt and freshly ground black pepper to taste.
Serving Size: 2 tablespoons pesto
Calories: 177, Fat: 16g, Protein: 5g, Carbohydrates: 2g, Fiber: 1g, Sodium: 161mg (with no added salt)
I know I am not alone when I say I struggle to maintain a home vegetable garden. However, I have always had good luck with growing herbs in pots! Basil is one of my favorites. That being said, I find that it grows faster than I can use it. A simple pesto sauce is a great way to put those leftover herbs to use. This recipe brings a twist to classic pesto with some fresh-squeezed lemon. The walnuts and olive oil provide a boost of heart-healthy fats. Serve atop your favorite pasta, gnocchi, or as a bread dip.
Adapted from: https://www.simplyrecipes.com/recipes/fresh_basil_pesto/