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Quick and Easy Recipe
Fresh Basil Pesto, Made with Walnuts & Roasted Almonds Recipe
Get your Omega 3s with this tasty twist on an old favorite. :)
Italian
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| Servings: 4 Servings |
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 61g | |
| Recipe makes 4 servings | |
| Calories 272 | |
| Calories from Fat 261 | 96% |
| Total Fat 29.64g | 37% |
| Saturated Fat 3.96g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2mg | 0% |
| Potassium 101mg | 3% |
| Total Carbs 1.99g | 1% |
| Dietary Fiber 0.8g | 3% |
| Sugars 0.39g | 0% |
| Protein 1.51g | 2% |
Ingredients Convert Measures
- 3 Tbsp. whole plain raw almonds
- 3 Tbsp crushed walnut pieces
- 1/2 c. extra virgin olive oil
- 3 medium-sized garlic cloves, roughly chopped
- 6 c. fresh basil, destemmed and loosely packed
- 2 Tbsp lemon juice (fresh) (NOTE: Lemon juice is used for flavoring & also as a preservative; the citric acid in the lemon juice helps to prevent discoloration upon exposure to the air.)
- 1 c. Asiago cheese, freshly shredded (NOTE: For best results, use block of Asiago and shred using microplane grater/zester.)
- salt, to taste
- cracked black pepper, to taste
Directions
- Lightly toast almonds in oven or toaster; watch them carefully so that they don't burn. Then place toasted almonds, walnuts, olive oil, and garlic in food processor, and pulse until the mixture is finely ground.
- Next, place basil into food processor, adding a small batch at a time (via the feed tube) while pulsing the mixture until it becomes thick and smooth.
- Stir in the shredded cheese and lemon juice, and blend until desired consistency is obtained. Add salt & pepper to taste.
- Serve over pasta.
