This pesto recipe is a good addition to your diet because of the heart healthy fats in olive oil, antioxidants in basil leaves, and omega-3s in walnuts.
- 2 cups packed basil leaves (approx. 2 oz)
- 1/3 cup extra virgin olive oil
- 1/2 cup finely chopped walnuts
- 2 cloves garlic, minced or crushed
- 1/2 cup grated parmesan cheese
- 1/2 teaspoon salt (optional)
- Place basil, olive oil, walnuts, garlic, and salt (if using) in a food processor.
- Blend until thoroughly combined.
- Add parmesan and blend 5-10 seconds more.
- Pesto can be frozen for later use.
Ten things to do with pesto:
- Put it on eggs.
- Mix it into dips like Greek yogurt and cottage cheese.
- Use it as a replacement for pizza sauce.
- Try pesto in place of mayo for anything; think pesto egg salad, chicken salad, or tuna salad.
- Mix it in with salad dressing.
- Toss it with veggies.
- Add pesto as a garnish for soup.
- Pesto goes amazingly well with chicken, fish, salmon cakes, or shrimp.
- Stir a tablespoon of pesto in with your favorite beans.
- Add two tablespoons of pesto into a cup of hummus.
This recipe is approved by Judy Siebart, a WVU Medicine dietitian.
Are you interested in one-on-one nutrition counseling? Call 855-WVU-CARE to schedule an appointment.