Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Walnut Pesto
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- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 1 1/4 cups of pesto
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 279
- Total Fat
- 29 g
- Saturated Fat
- 3 g
- Carbohydrates
- 4 g
- Dietary Fiber
- 2 g
- Sugar
- 1 g
- Protein
- 4 g
- Cholesterol
- 0 mg
- Sodium
- 103 mg
- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 1 1/4 cups of pesto
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 279
- Total Fat
- 29 g
- Saturated Fat
- 3 g
- Carbohydrates
- 4 g
- Dietary Fiber
- 2 g
- Sugar
- 1 g
- Protein
- 4 g
- Cholesterol
- 0 mg
- Sodium
- 103 mg
Ingredients
Directions
- Preheat the oven to 400˚ F. Spread the walnuts on a baking sheet and bake until golden brown, about 5 minutes. Let cool completely.
- Pulse 1 cup walnuts, the garlic and 1/4 cup olive oil in a food processor to make a paste, about 1 minute, scraping the bowl as needed. Add the remaining 1 cup walnuts and 1/4 cup plus 2 tablespoons olive oil, the vinegar and a pinch of salt. Pulse until combined but still chunky.
- Transfer to a bowl and stir in the parsley and thyme; season with salt.
