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.

Ingredients

  • 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)

Instructions

  1. Place basil, olive oil, walnuts, garlic, and salt (if using) in a food processor.
  2. Blend until thoroughly combined.
  3. Add parmesan and blend 5-10 seconds more.
  4. Pesto can be frozen for later use.

Ten things to do with pesto:

  1. Put it on eggs.
  2. Mix it into dips like Greek yogurt and cottage cheese.
  3. Use it as a replacement for pizza sauce.
  4. Try pesto in place of mayo for anything; think pesto egg salad, chicken salad, or tuna salad.
  5. Mix it in with salad dressing.
  6. Toss it with veggies.
  7. Add pesto as a garnish for soup.
  8. Pesto goes amazingly well with chicken, fish, salmon cakes, or shrimp.
  9. Stir a tablespoon of pesto in with your favorite beans.
  10. 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.

Talk to a family medicine provider about a medical home and more at the WVU Medicine Expo on Friday, Oct. 14 from 8 am-6 pm at the Morgantown Mall. - See more at: http://wvumedicine.org/news/article/reduce-your-risk-of-illness-and-hospitalization-withmedical-home/#sthash.Baw9xW3d.dpuf
Talk to a family medicine provider about a medical home and more at the WVU Medicine Expo on Friday, Oct. 14 from 8 am-6 pm at the Morgantown Mall. - See more at: http://wvumedicine.org/news/article/reduce-your-risk-of-illness-and-hospitalization-withmedical-home/#sthash.Baw9xW3d.dpuf