Oh, peanut -- still happily crunchy, salty as ever, and a cute nickname for children -- but it is time to forsake you for another nut. As reliable as the peanut may be, walnuts are an excellent and healthy alternative. Try this nutritionally wealthy ingredient in this homemade Walnut Pesto.
Diverge from standard pesto in an elevated yet tasty way. This updated recipe substitutes toasted walnuts for the pine nuts, as well as a good deal of spinach leaves compounded with the fresh basil. Fortunately, despite the variations, the traditional pesto flavor remains recognizable.
So, if this pesto recipe doesn't taste drastically altered, why bother switching it up in the first place? Because walnuts are far better for you than pine nuts (the spinach doesn't hurt either). Eating walnuts twice a week can significantly lower your risk of diabetes. These nuts also have cardiovascular and anti-cancer benefits, in addition to a wealth of vitamins, minerals and fiber. This Walnut Pesto recipe is a great way to incorporate walnuts into your regular diet!
Enjoy this homemade pesto any number of ways -- with eggs, on pizza, as a condiment (as pictured) on a pesto grilled cheese sandwich, etc.
- 1/3 cup walnuts, toasted
- 2 cups baby spinach
- 1 cup basil
- 1/2 cup parmesan
- 2 garlic cloves, minced
- 1 lemon, zested
- 1/2 cup olive oil
- Salt and pepper, to taste
In a food processor, combine the walnuts, spinach, basil, parmesan, garlic and lemon zest until coarsely mixed. Add the olive oil. Again, blend to a coarse texture, being sure not to overmix.
Taste, and season with salt and pepper to personal preference.