Walnut Pesto
- Level: Easy
- Yield: 1 1/4 cups of pesto
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 279
- Total Fat
- 29
- Saturated Fat
- 3
- Carbohydrates
- 4
- Dietary Fiber
- 2
- Sugar
- 1
- Protein
- 4
- Cholesterol
- 0
- Sodium
- 103
- Total: 20 min
- Active: 20 min
Ingredients
2 cups walnuts
2 cloves garlic
1/2 cup plus 2 tablespoons extra-virgin olive oil
2 tablespoons sherry vinegar
Kosher salt
1/2 cup finely chopped fresh parsley
1 tablespoon chopped fresh thyme
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.