Pesto is one of my favourite go-to pasta sauces. I can whip it up in under 5 mins and it’s also flavourful enough to use as a dip with chips or a spread on a sandwich. It’s also my daughter’s favourite pizza sauce – she wasn’t able to eat tomatoes for a few years back when she had GERD, so what was once a necessary substitute has now become her preference (even though she can eat tomatoes now!).
I prefer making a walnut pesto instead of the traditional pine nut version, and I replace the traditional Parmesan with nutritional yeast.
I hope you enjoy this walnut pesto recipe as much as my daughter and I do!
Walnut Pesto Recipe:
2 cups basil leaves (or 1 cup basil and 1 cup kale)
1/4 cup walnuts
2-3 tbsp nutritional yeast
1 large garlic clove (minced/pressed)
1 tbsp lemon juice
1/3 cup olive oil
1/2 tsp sea salt
1/4 tsp black pepper
1. Combine all ingredients into your blender and either purée or pulse until the pesto reaches your desired consistency. You can add more olive oil if needed.
I have puréed the pesto in the above picture but sometimes I pulse it to get a chunkier texture if I want to use it as a dip.
Article written by Kiran Sidhu, Holistic Nutritionist. To schedule a 1-1 nutrition consultation with Kiran, select “book an appointment” from the menu bar and choose the service that best fits your nutrition counselling needs.
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