Walnut Pesto

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Pesto - I put that stuff on everything!

TIP – Use walnuts instead of the traditional pine nut for a most cost-effective option with a similar nutty, delicious flavor. 


  • 3 cups fresh basil
  • 1 cup fresh or frozen greens (I like spinach)
  • 2 cloves garlic, peeled
  • 1/4 cup raw or lightly toasted walnuts
  • 1/4 pecorino romano cheese 
  • 1/4 cup olive oil, more as needed. I use Rallis.
  • 1 lemon – zest and juice
  • salt and pepper to taste – the cheese is salty so you shouldn’t need too much


  • Add garlic to a food processor. Pulse to mince.
  • Add walnuts. Pulse with garlic to finely mince.
  • Add cheese, lemon zest, lemon juice. Pulse to combine.
  • Add olive oil. Pulse to combine.
  • Add basil and greens. Pulse until just combined. The green color should remain bright green. You may need to add in two batches, depending on the size of your food processor. 
  • Taste and add salt and pepper if needed.
  • Store in an air-sealed container in the refrigerator for up to 2 weeks or freeze for up to 3 months.
  • Enjoy!

Bon Appetit!

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Additionally, the products above are not recommended to or for you. These products are solely based off personal and individual preferences. These items are not to be considered nutrition or medical advice. Before trying these items, consult with your health care provider.