Walnut Pesto
Try this dish as a topping for whole grain pasta. This pesto contains valuable essential omega-3 fatty acids because we use walnuts instead of pine nuts. Ensure walnuts are fresh before use; many packaged walnuts go rancid when stored for a long period of time.
10 cloves garlic
3/4 cup (175 mL) fresh walnuts
2 to 3 cups (500 to 750 mL) basil leaves
1/2 cup (125 mL) nutritional yeast (or parmesan cheese)
1 to 2 cups (250 to 500 mL) extra-virgin olive oil
1 to 2 tsp (5 to 10 mL) salt (to taste)
1 to 2 tsp (5 to 10 mL) lemon juice (to taste)
Blend garlic and nuts together in a food processor and process until fine. Add basil leaves and nutritional yeast. With food processor on, slowly add oil until sauce is quite thick.
Use immediately or store in a glass jar with a little olive oil poured on top so basil doesn’t oxidize. Consume within two or three days or freeze in 1/3-cup (75-mL) portions for later use. Keeps frozen 3 to 6 months.
Serves 10.
source:"Food Combinations for a Healthy heart", alive #268, February 2005
Walnut Pesto
Sally Errey, RNCP
Sally Errey, RNCP, is an acclaimed speaker and author on optimum health through nutrition and lifestyle. She is author of Staying Alive! Cookbook for Cancer Free Living (Belissimo Books, 2004).
