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Walnut Pesto: 3 Ways

How to Make Walnut Pesto


  • 3 packed cups fresh basil leaves
  • 3 large garlic cloves
  • 1/3 cup lightly toasted California walnuts
  • 1/3 cup extra-virgin olive oil
  • 1/3 cup grated parmesan
  • Salt and pepper to taste
  • Optional: additional extra-virgin olive oil (for storage)


  1. Place the basil leaves and garlic in a food processor or blender, and mix well. Add the walnuts, and continue to blend until the nuts are finely ground.
  2. Keep the machine running as you drizzle in the olive oil. When you have a smooth paste, transfer to a bowl, and stir in the parmesan. Season to taste with salt and pepper.

Storing Walnut Pesto

If you are not planning on using the pesto right away, simply place it in a container with a tight-fitting lid. Before you cover it, smooth out the surface and pour in enough olive oil to cover the pesto completely. This creates an air proof seal that helps preserve it well. Cover tightly and store in the refrigerator. In an airtight container, the pesto can be kept safely in your refrigerator for up to two weeks.

Three Ways to Add Walnut Pesto to Everyday Meals

  1. One of the easiest ways to enjoy Walnut Pesto is to use it as a dressing on roasted vegetables, making them even more craveable. This is a great way to add extra color to your plate, as well as an additional source of nutrients.
  2. Use Walnut Pesto as a flavorful and colorful sauce for pasta. Serve it with crusty bread for extra crunch!
  3. Upgrade a classic Bagel Breakfast Sandwich by spreading the Walnut Pesto on the toasted bagel before topping with an egg, tomato, lettuce, avocado and any other toppings you enjoy on your breakfast sandwich. This meal isn’t only a great breakfast, but also a wholesome plant-forward lunch!

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