Walnut Pesto

Makes 2 cups

Use on top of grilled chicken or fish, spread on flatbreads or toss with pasta or steamed broccoli.


  • 2 cups packed fresh parsley
  • 2 tsp. fresh oregano
  • 1/4 cup toasted walnuts pieces
  • 1 garlic clove
  • 1 tsp. lemon juice
  • 1/4 tsp. lemon zest
  • 2 tbs. grated Parmesan cheese
  • 1/8 tsp. sea salt
  • 1/4 tsp. fresh ground black pepper
  • 3 tbs. canola oil
  • 1 tbs. toasted walnut oil

In a food processor, combine the parsley, canola oil, oregano, walnuts, garlic, lemon juice, zest, cheese, salt and pepper. Blend until finely chopped and slowly drizzle the walnut oil into the blender through the hole in the lid.

Blend until mixture is smooth and thick. Adjust seasoning with additional salt and pepper as needed.

Place in food storage container, cover, label, date and refrigerate until needed.

Per serving (1 tablespoon):
Calories 50; Protein 1 g; Total Fat 5 g; Saturated Fat 0.5 g; Carbohydrates 1 g; Dietary Fiber 0 g; Cholesterol 0 mg; Sodium 35 mg

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