Walnut Pesto Paula Deen
Bring vibrant flavors to your table with Paula Deen's Walnut Pesto recipe, a delicious twist on the classic Italian sauce. This quick and easy pesto combines fragrant toasted walnuts, freshly picked basil leaves, sharp Parmesan cheese, and zesty lemon juice for a nutty, herbaceous spread that comes together in just 15 minutes. The creamy texture is achieved by blending high-quality extra-virgin olive oil with aromatic garlic and a hint of peppery seasoning, making it a versatile topping for pasta, grilled meats, or crusty bread. Perfect for meal prepping, this walnut pesto can be stored for up to a week, ensuring you have a burst of gourmet flavor ready for any dish. Whip up this crowd-pleasing recipe to elevate your everyday meals with minimal effort!
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Recipe Information
Ingredients
- 1 cup walnuts
- 2 cups fresh basil leaves
- 1 cup Parmesan cheese, grated
- 2 large garlic cloves
- 0.75 cup extra-virgin olive oil
- 2 tablespoons lemon juice, freshly squeezed
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper, freshly ground
Instructions
Place the walnuts in a dry skillet over medium heat. Toast for 3-5 minutes, stirring frequently, until fragrant and lightly browned. Remove from heat and allow to cool slightly.
In a food processor, combine the toasted walnuts, fresh basil leaves, Parmesan cheese, and garlic cloves. Pulse several times to break down the ingredients into a coarse mixture.
With the processor running on low speed, slowly stream in the extra-virgin olive oil. Continue blending until a smooth, creamy consistency is achieved. Scrape down the sides of the processor bowl as needed.
Add the freshly squeezed lemon juice, salt, and black pepper to the mixture. Pulse a few more times to incorporate the seasoning evenly throughout the pesto.
Taste and adjust seasoning if necessary, adding more salt, pepper, or lemon juice to suit your preference.
Transfer the pesto to an airtight container. It can be used immediately or stored in the refrigerator for up to one week. To preserve freshness, pour a thin layer of olive oil over the top of the pesto before sealing the container.
Nutrition Facts
Calories |
448 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.0 g | 59% | |
| Saturated Fat | 7.9 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 13 mg | 4% | |
| Sodium | 391 mg | 17% | |
| Total Carbohydrate | 4.4 g | 2% | |
| Dietary Fiber | 2.1 g | 7% | |
| Total Sugars | 0.6 g | ||
| Protein | 9.0 g | 18% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 196 mg | 15% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 165 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
