This recipe is NOT safe for Coumadin (warfarin) users.
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"The pesto and angel hair are warm in the bowl on my lap, the fragrances of olive oil and basil blending the exotic and familiar, equal parts sunny Tuscan hillside and hometown dirt. A meal like this makes you want to live forever, if only for the scent of warm pesto in January." -Michael Perry
Traditionally basil pesto calls for pine nuts. However, they can be a bit difficult to find at times and expensive. Using an alternative nut works great and walnuts are a perfect choice. They are similar to pine nuts and are a bit sweet but also are creamy when blended.
One key to making your pesto blend easily is to put the liquid ingredients in the bottom of the blender first. The liquid blends into a puree first and then the remaining ingredients are pulled downward and blend easier.
Servings : 6 | Serving size: 2 Tablespoons
Cooking Time: 20 Minutes
This recipe can easily be multiplied and freezes fairly well. Refrigerated, this recipe keeps about 3 - 4 days tightly sealed.
Place the water, lemon juice, olive oil, garlic, walnuts, basil, parmesan and salt in a blender or mini chopper.
Puree until smooth.
If pesto is too thick, add water 1 Tablespoon at a time until desired consistency is reached.
Serving size: 2 Tablespoons
|Calories 106||Calories from Fat 90|
|% Daily Value|
|Total Fat 10g||13%|
|Saturated Fat 2g||9%|
|Monounsaturated Fat 6g|
|Trans Fat 0g|
|Total Carbohydrates 2g||1%|
|Dietary Fiber 1g||2%|
|Vitamin K 71mcg|