Walnut Pesto

Name: Walnut Pesto
Yield: Makes 1 cup (250 ml)
Ingredients: 2 tablespoons (30 ml) water; 2 tablespoons (30 ml) lemon juice; 4 cups (1 L) fresh basil leaves, lightly packed; 1 cup (250 ml) walnuts; 2 tablespoons (30 ml) tamari; 2 cloves garlic, crushed; ⅛ teaspoon (0.5 ml) ground black pepper

Preparation info

Makes
1 cup

Difficulty
Easy

Appears in

The Kick Diabetes Cookbook

By Brenda Davis and Vesanto Melina

Published 2018

About

This is an excellent sauce for bean pasta or rice, and it also makes a tasty dip for raw vegetables. Walnuts are rich in omega-3 fatty acids, which can go rancid over time, so make sure the walnuts you use are fresh. Store walnuts, as well as other nuts and seeds, in the refrigerator or freezer.

Ingredients

1 cup (250 ml) walnuts
4 cups (1 L

Sauce
Vegan
Gluten-free

Method

Put the walnuts in a food processor and pulse or process until finely chopped. Add the basil, water, lemon juice, tamari, garlic, and pepper and process until smooth, stopping occasionally to scrape down the work bowl. Serve immediately or store in a sealed container in the freezer.