Roasted Garlic Walnut Pesto For Freezing Recipes
WALNUT PESTO
A cheaper alternative to pesto made with pine nuts. You can use raw or toasted walnuts. Some people like to add Parmesan cheese to this as well!
Provided by teachhope03
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes
Time 10m
Yield 2
Number Of Ingredients 5
Steps:
- Blend basil, walnuts, olive oil, garlic, and lemon juice together in a food processor until pesto has a paste-like consistency.
Nutrition Facts : Calories 455.3 calories, Carbohydrate 6.9 g, Fat 47.3 g, Fiber 2.8 g, Protein 6.1 g, SaturatedFat 5.4 g, Sodium 2.9 mg, Sugar 1.1 g
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- Toast walnuts in a dry pan for couple of minutes until fragrant but not coloured. Make sure you give a pan a little shake every so often.
- Pop toasted walnuts in a food processor and blend them until they have sand like consistency. Add wild garlic, parsley stalks and lemon juice (if using) and blend until mixture resembles paste.If you're making vegan version you would add nutritional yeast at this stage as well.
- With food processor running, very slowly pour in the olive oil (trickle it in) which will help to emulsify and loosen up the garlic & walnut paste.
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- Toast walnuts in 350 degree oven for 8-10 minutes, until lightly browned and fragrant. Let cool to room temperature.
- Squeeze roasted garlic cloves into food processor and add toasted walnuts and a good pinch of sea salt. Pulse until mixture resembles large crumbs.
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