Easy Basil Walnut Pesto Recipe (Edit recipe)

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Lark Ellen Farm Organic Sprouted Walnuts are my choice for making basil pesto. These soaked, sprouted, and air-crisped walnuts are sprouted to reduce bitterness, making them a wonderful choice for a homemade pesto. This easy and delicious recipe comes together in 10 minutes, and is so flavorful, you will want to add a dollop to all of your meals!

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PREP TIME

10 minutes

COOK TIME

—

INGREDIENTS

7

Serves: 24

Ingredients

4 cups Basil, Fresh, leaves only
1/3 cup Organic Sprouted Walnuts - Lark Ellen Farm
1/3 cup Parmesan Cheese, grated
2 cloves Garlic, chopped
1/3 cup Original Extra Virgin Olive Oil - Kosterina
1/4 tsp Himalayan Pink Salt
1/4 tsp Black Peppercorns, Ground Fresh

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Rinse the basil under cool water, and let dry.
Cut the basil leaves from the stems and measure out the four cups of basil. Set aside.
Grate the parmesan and chop your garlic cloves.
Place the basil leaves in a food processor, and top with the walnuts, grated parm, garlic, olive oil, salt and pepper.
Process the ingredients in a food processor for a few seconds. You will see it comes together right away. Scrape down the food processor so all the basil gets blended evenly, and then process once more until you have a thick, creamy consistency.
Scrape the pesto into a jar, and keep refrigerated for 3-5 days.
Enjoy!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	46
Fat:	4 g
Carbohydrates:	0 g
Protein:	0 g
Cholesterol:	1 g
Sodium:	38 mg
Fiber:	0 g
Sugars:	0 g
Sugar Alcohol:	0 g
Calculated per serving.