Description
This vegan recipe for basil pesto with walnuts is an easy variation of classic pesto. It’s loaded with phytonutrients, trace minerals, and healthy fats and adds bold, fresh flavor to a wide variety of dishes.
Ingredients
Units
Scale
5 oz organic fresh basil leaves
1/4 cup fresh extra virgin olive oil
1/4 cup sprouted walnuts, (or raw walnuts soaked in filtered water for 24 hours & rinsed)
1/4 teaspoon fine mineral or sea salt
1/4 teaspoon onion powder
1 large clove garlic (or 1/4 tsp garlic powder)
Lemon juice from 1/4 lemon
(1-2) 1” cubes Parmigiano-Reggiano cheese (optional – omit to make it vegan)
Instructions
- Bring a small pot of filtered water to a boil.
- Remove the basil leaves from the stems and peel the garlic cloves.
- Blanch the basil leaves and raw garlic clove(s) in the boiling water until the leaves turn bright green, about 1 minute.
- Strain the leaves in a metal strainer and rinse with cold water. Let the leaves cool while you process the walnuts.
- Add the walnuts, blanched garlic, salt, onion powder, and Parmigiano-Reggiano (if using) to a food processor and process on high for 15 seconds until the consistency resembles fine crumbs.
- Wrap the cooled basil leaves in paper towels and gently squeeze out any remaining water.
- Add the basil, lemon juice, and olive oil to the food processor and process on high until smooth, stopping to scrape the insides of the bowl a few times as you go.
- Scoop the pesto into a small, air-tight glass container, adding a piece of parchment paper to the top of the container before putting the lid on.
- Store in the refrigerator for up to one week.
