Prepare this herb-infused Walnut Pesto with nutritious walnuts, olive oil, and basil. Serve this pesto over crostini, on pasta, and even as a condiment for veggie burgers!
- 3 cloves garlic roughly chopped
- 6 tablespoons olive oil, divided
- ¼ cup walnuts
- 1 cup fresh basil leaves
- 1 cup fresh kale leaves (see note)
- 2-3 tablespoons nutritional yeast flakes
- 1 tablespoon vegan parmesan
- Salt and pepper to taste
Place the chopped garlic in a skillet with one tablespoon olive oil. Cook over medium-low heat until the garlic is slightly tender, about 3 minutes.
Place the cooked garlic and the remaining ingredients in a food processor and pulse until the ingredients are combined and to the texture of your preference.
Serve drizzled over pasta with steamed broccoli, sliced cherry tomatoes and black olives. It' also makes a nice a topping for warm, toasted bread.
Note: Nutritional estimate is for the pesto only, not including the noodles.
I use Nooch It Vegan Parmesan in this recipe which has only 2g net carb per tablespoon.
You can substitute nutritional yeast flakes in place of vegan parmesan.
I added kale to this recipe to add more color and to make a thicker pesto.
Calories: 133kcal | Carbohydrates: 2g | Protein: 2g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 14mg | Potassium: 108mg | Fiber: 1g | Sugar: 1g | Vitamin A: 995IU | Vitamin C: 11mg | Calcium: 31mg | Iron: 1mg