If you thought basil pesto was the best, you should try making it with walnuts. There are numerous clinical studies showing that eating walnuts improves health and fight diseases.
For example; studies in people with colon cancer have shown that eating two servings of tree nuts (fourteen walnuts) per week is associated with a 42 percent lowered risk of having the disease return. Walnuts can also help to restore healthy gut bacteria and contain anti-inflammatory properties shown to reduce the bone and joint destruction of arthritis.
Cooking Time: 5 minutes
Prep Time: 15 minutes
*Indicates plant-based option
- 1 slice sourdough bread, crusts removed
- 1/2 cup whole milk or *full-fat coconut milk
- 1 cup shelled walnuts
- 2 tablespoons pine nuts
- 1 cup packed fresh basil leaves
- 1 clove garlic, peeled and roughly chopped
- 1/4 cup grated Parmigiano-Reggiano or *nutritional yeast
- A sprig of fresh marjoram
- 3 tablespoons extra virgin olive oil
- Salt, to taste
- Black pepper, to taste
Place the bread in a small bowl. Add the milk and allow the bread to soak for 1–2 minutes. Squeeze the bread gently and add to the bowl of a food processor. Reserve the leftover milk.
To the bowl of the food processor add the walnuts, pine nuts, basil, garlic, cheese, and marjoram. Turn on the food processor and slowly pour in the olive oil. Add the reserved milk as needed to obtain a thick but creamy consistency. Add salt and pepper to taste.
Walnut pesto can be served over pasta or used as a topping on fish, chicken, or vegetables. It can be stored tightly sealed in the refrigerator for 3–4 days, but do not freeze.
Walnuts may also be toasted lightly in a saute pan or in a 375 Degrees-F oven for 5 minutes for a nuttier flavor. The skins may also be rubbed off toasted walnuts with a clean kitchen towel if desired.