This pesto swaps traditional pine nuts for walnuts, one of the few plant foods offering a meaningful dose of omega-3 fatty acids that help calm inflammation in the blood vessels. Paired with extra virgin olive oil, rich in monounsaturated fats and protective plant compounds, it becomes a delicious way to bring heart-supportive ingredients into everyday meals.
It’s easy to keep on hand and just as easy to use. Toss it with pasta or zucchini noodles, spread it over grilled salmon or chicken, stir it into eggs, or spoon it over roasted vegetables. It can be made ahead and stored in the fridge for up to five days.
Ingredients
- 2 cups fresh basil leaves, packed
- 1/2 cup walnuts
- 1/2 cup grated Parmesan cheese
- 1/3 cup extra virgin olive oil
- 2 cloves garlic, minced
- Juice of 1/2 lemon
- Sea salt and black pepper to taste
Instructions
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Toast the walnuts in a dry skillet over medium heat for 2 to 3 minutes, until fragrant, then let them cool slightly.
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Combine the basil, walnuts, and garlic in a food processor and pulse until finely chopped.
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With the processor running, slowly stream in the olive oil until the mixture is smooth.
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Add the Parmesan cheese and lemon juice, and pulse to combine. Season with salt and pepper to taste.
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Store in an airtight container in the refrigerator for up to five days.
