Bright, nutty, and deeply satisfying, this pesto brings together the richness of walnuts with the freshness of basil and garlic. Unlike store-bought sauces filled with preservatives, this version is packed with omega-3 fats, antioxidants, and fiber that support brain health and reduce inflammation.
Walnuts provide healthy fats and plant-based protein to fuel your body and keep you satiated. Basil offers vitamin K and polyphenols that support circulation and cellular protection. Garlic enhances immune function and cardiovascular health, while olive oil improves nutrient absorption and adds smooth richness.
This is not just a spread — it is a versatile sauce for vitality, focus, and long-term wellness.

Ingredients
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Base

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1 cup fresh basil leaves, packed
½ cup walnuts, lightly toasted
2 garlic cloves, roughly chopped
¼ cup extra virgin olive oil (plus more if needed)
2 tbsp grated Parmesan cheese (optional for extra creaminess)
Juice of ½ lemon
Salt and black pepper to taste

Optional Uses

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Whole-grain pasta
Spread on sourdough toast
Drizzle over roasted vegetables
Dip for raw carrots, cucumbers, or crackers

Instructions

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In a food processor, add basil, walnuts, garlic, and Parmesan (if using). Pulse until finely chopped.
With the motor running, slowly stream in olive oil until the mixture forms a creamy paste. Scrape down sides as needed.
Add lemon juice, salt, and pepper. Blend again until smooth and vibrant green.
Taste and adjust seasoning. Add more oil for a thinner consistency if desired.
Store in a sealed jar in the fridge for up to 5 days.

Quick FAQ

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Can I make this vegan?
Yes — simply omit the Parmesan or replace it with nutritional yeast for a cheesy flavor.
Do I need to toast the walnuts?
Lightly toasting brings out a richer, nuttier flavor, but raw walnuts work if you prefer convenience.
What can I pair it with besides pasta?
Use it as a sandwich spread, salad dressing base, or topping for grilled chicken or fish.

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