Roasted Garlic Walnut Pesto
This sauce is really a simple one to make and it goes perfectly with freshly made zucchini noodles.
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 2 cups 1x
Scale
Ingredients
- 4 cups fresh basil leaves
- 1/2 cup walnuts
- 2 tbsp roasted garlic cream
- 1 tsp freshly squeezed lemon juice
- 1 tsp sea salt
- 1 cup grated parmesan
- 1 1/2 cups extra virgin olive oil
Instructions
- In a food processor, pulse the basil, walnuts, garlic cream, lemon juice, and salt to break down the basil leaves. Add the Parmesan cheese and pulse to combine. Add the olive oil and pulse to combine. Refrigerate in an airtight container for up to 1 week.
Nutrition
- Serving Size: 2 Cups
- Calories: 210
- Fat: 4g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 2g
Keywords: Pesto