Basil-Walnut Pesto

Over the past couple weeks, transitioning into a high healthy fat, low carb, "real food" diet has really sparked my interest in trying more savory lunch an dinner recipes.

My first real experiment was basil-walnut pesto! This pesto turns out more like a "paste," rather than being thin and runny, but still mixes well with zoodles, tastes fabulous spooned onto your morning eggs, spread on a pizza base, or even garnished on soup! If you want a more sauce-like pesto, simply add more olive oil.

This pesto is jam-packed with heart-healthy omega-3 fatty acids from the olive oil and walnuts. We all know olive oil has been recommended as part of a healthy diet, but what about walnuts? Most people give them a bad rap because of the higher fat content relative to other nuts, but these little guys are one of the most nutritious nuts you can eat! They are full of fiber to help keep you full, they can aid in sleep because they contain small amounts of melatonin, their Vitamin B7 content promotes healthy, shiny hair, and they have even been shown to reduce the risk of diabetes and dementia!!

I hope you enjoy this pesto!



Makes about 1 cup
Gluten Free, Dairy Free, Vegan


You will need:

• about 5 cups loosely packed, fresh basil
• 1/2 cup walnuts
• 2 cloves garlic
• 1/4 cup + 1 tbsp olive oil
• pinch Himalayan pink salt*
• optional: add red pepper flakes for a spicy pesto!

Directions:

• Place the walnuts in your food processor and pulse a few times to break them up.
• Chop your garlic cloves roughly.
• Over medium heat, melt a tiny amount of coconut oil, then place the garlic in the pan to toast. Remove from the heat once browned.
• Place the basil, toasted garlic, olive oil and salt in the food processor, and blend until it becomes a relatively smooth paste. No large chunks of walnut or basil should be present, and you may need to scrape the sides a few times.
• Transfer into an airtight container and store in your fridge!

This is a picture of the Shrimp and Basil Walnut Pesto "Pasta" that I made for a quick lunch! So easy and delicious! ENJOY! :)

*NOTES: I like using Himalayan pink salt because it contains a significant amount of trace minerals that our bodies do not inherently produce, unlike regular table salt.