Looking to make homemade walnut pesto sauce with your garden fresh basil? Then this recipe is for you! Pair it with a veggie and protein filled wrap for a low-carb quick fix meal on the go.
What does pesto taste like?
Creamy, rich heaven! Okay, maybe that’s a little bit much, but if you’re new to pesto, then get ready to take those taste buds on a flavor journey! Pesto can have many flavors depending on the ingredients you use to make it, but the pesto you’ll experience when you make this Walnut Pesto recipe below is unlike any other.
Is there a pesto recipe without pine nuts?
Yes, absolutely! While most traditional pesto uses pine nuts, I’ve chosen to use walnuts. A rich, hearty nut that leaves you with a splendid aftertaste and full belly!
You can really use any nut (I’ve also made this with peanuts, almonds and pistachios (for a Whole 30 version you can check this one out here) to make a pesto (though true pesto enthusiasts would cringe at that statement!)
Truthfully, Mr. CEO gave this walnut pesto version two thumbs up (and so did Baby H, too)!
Why make walnut pesto sauce?
Why not! Seriously, pesto sauce is an excellent addition to nearly every meal.
Plus, walnuts are a stellar addition to any diet. Research has shown that consumption of nuts like walnuts not only have cardio-protective benefits (aka they keep your heart healthy) but also may improve fertility too! (Don’t worry though, eating walnuts won’t make you pregnant!)
How do you make pesto vegan?
While this recipe uses parmesan to add a little deeper flavor, you can easily omit the cheese (and chicken) and this recipe will be vegan as well!
Or, checkout this vegan pesto recipe here from my friend over at Delish Knowledge!
Can you freeze pesto?
You can literally freeze nearly 99% of items you’ll find here made in the Shaw Kitchen!
To store this walnut pesto in the freezer, portion into ice cube trays and freeze in a ziplock bag if you’d like to have a small serving ready to pop out every now and then. Or, if you prefer to store in larger batches, use your traditional storage containers!
How to make walnut pesto sauce!
Walnut Pesto Vegetable Wrap
- Food processor, blender
- 1 cup walnuts
- 1 cup fresh basil
- 2 cups spinach
- 1/4 cup parmesan cheese
- 1/3 cup extra-virgin olive oil
- 1/3 cup vegetable broth (or water)
- 1 teaspoon lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 12 each low-carb tortilla
- 2 cups shredded purple cabbage
- 2 cups sauteed mushrooms and onions
- 2 cups cooked shredded chicken
- Place all ingredients in a food processor or high powered blender. Pulse until smooth.
- Add in 1 tablespoon of water or vegetable broth at a time until desired consisteny is reached.
- To assmeble wrap, place pesto sauce inside a low-carb tortilla. Top with cabbage, mushrooms and any other vegetables.
What other recipes can I make with pesto?