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Walnut Basil Pesto

Get your Omega 3s from California Walnuts and Octonuts Cold Pressed Walnut Oil in this Walnut Basil Pesto

Pestos are a versatile, easy to prepare flavor boost for everything from pasta to roasted veggies and beyond. This variation on the classic basil pesto packs an Omega 3 punch, thanks to California walnuts and our Cold Pressed Virgin Walnut Oil.

Octonuts Cold Pressed Virgin Walnut Oil & Basil Pesto

INGREDIENTS

Walnut Basil Pesto using Octonuts Cold Pressed Virgin Walnut Oil

1/2 cup California walnuts
2-3 large garlic cloves, roughly chopped
3 cups gently packed fresh basil leaves
1/2 cup grated parmesan cheese
2 TBSP fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2/3 cup Octonuts Cold Pressed Virgin Walnut Oil

HOW TO

Walnut Basil Pesto

Place walnuts and garlic in the bowl of a food processor and process until coarsely chopped.

Add the basil leaves, parmesan, lemon juice, salt and pepper; process until mixture resembles a paste.

Walnut Basil Pesto

With the processor running, slowly pour the Octonuts Cold Pressed Virgin Walnut Oil through the feed tube and process until the pesto is thoroughly blended.

Store in a tightly sealed jar or air-tight plastic container, covered with a thin layer of walnut oil to prevent the pesto from oxidizing (the lemon juice helps, too). It will keep in the refrigerator for about a week, or can be frozen for up to 6 months. A popular method is to divide the pesto into the compartments of an ice cube tray and freeze. Once fully frozen, remove from the tray and store in a freezer bag so you can defrost as needed.

Walnut Basil Pesto & Trader Joe's Cauliflower Gnocchi Walnut Basil Pesto made with Octonuts Walnut Oil