Go Back

Walnut Pesto

Course Sauces/Dressings/Marinades, Sides/Salads/Veggies
Cuisine Keto, Low Carb, NSNG, Vegetarian


  • 2 cups packed basil leaves, washed and dried
  • 1/4 cup California walnut pieces
  • 2 garlic cloves
  • 1/3 cup extra virgin olive oil
  • 1/2 cup freshly grated parmesan
  • Salt and pepper to taste


  • Place the basil leaves, walnut pieces, garlic cloves, and olive oil into a food processor or strong blender.  Pulse until chopped, about 20 seconds.  Use a small spatula to scrape down the sides and pulse again, another 3-5 seconds.  Add the parmesan, pulse 3-5 more seconds until the pesto is your desired consistency.  Add salt and pepper and pulse again to taste (if needed).  Serve.
Tried this recipe?Let us know how it was!