Walnut Basil Pesto

Submitted by Anna Pippin, MSHN

Herbs such as basil have powerful health benefits including potent antioxidants and anti-inflammatory effects. The polyphenols in herbs help fight diseases such as cancer, heart disease, Alzheimer’s, diabetes and more. Polyphenols are also anti-microbial, so they can help protect us from harmful bacteria as well. If you’re looking for a way to use up all of that fresh basil from your garden, this quick and easy pesto recipe is the perfect solution! Use it on pizza or pasta, in sandwiches, soups, or salads!


● 1/4 cup walnuts
● 1/2 cup grated Parmesan cheese
● 2 medium garlic cloves
● 3 cups loosely packed fresh basil
● 1 tablespoon fresh lemon juice
● 1/4 teaspoon kosher salt
● 1/4 cup olive oil


1. In a small dry skillet, toast the walnuts over medium high heat, stirring constantly, for about 2 minutes. Remove the nuts to a bowl and allow them to cool slightly.
2. In a food processor, combine walnuts, cheese, and garlic. Process until finely ground, 20 to 30 seconds.
3. Add the basil, lemon juice and kosher salt. Turn on the food processor and gradually pour in the olive oil. Once combined, turn off the food processor.
4. All done! Enjoy!

Nutrition Facts

Servings 12.0
Amount Per Serving
calories 76
% Daily Value *
Total Fat 7 g 11 %
Saturated Fat 1 g 7 %
Monounsaturated Fat 4 g
Polyunsaturated Fat 2 g
Trans Fat 0 g
Cholesterol 4 mg 1 %
Sodium 99 mg 4 %
Potassium 28 mg 1 %
Total Carbohydrate 2 g 1 %
Dietary Fiber 0 g 1 %
Sugars 0 g
Protein 2 g 3 %
Vitamin A 11 %
Vitamin C 5 %
Calcium 39 %
Iron 0 %

Recipe adapted from: https://www.acouplecooks.com/simple-walnut-pesto/

See it on Anna’s website at: https://www.holisticnutritioncoach.org/walnut-basil-pesto

Anna Pippin, MSHN
Anna Pippin, MSHNOwner of Holistic Nutrition Coach, LLC.
Anna lives in Lyme and is the owner of Holistic Nutrition Coach, LLC.. She received a Master of Science in Holistic Nutrition from American College of Healthcare Sciences and she holds a Certificate of Plant-Based Nutrition from T. Colin Campbell Center of Nutrition Studies and eCornell. Anna is also a graduate of the Forks Over Knives Plant-Based Home Chef Cooking Course. Anna believes one can heal from eating whole, nutritious foods and it is her passion to help and support others on their own path to nutritional wellness. Visit her website at www.holisticnutritioncoach.org.

If you have a recipe you would like to share, please reach out to shelby@cclyme.org. 

Shelby Wood
Manager of Program Development
CommunityCare of Lyme