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Free Healthy Recipe - Walnut Pesto

Dairy free, Low sugar, Wheat Free

Copyright John Paul Urizar
www.johnpaulurizar.com.au

This walnut pesto uses fennel in place of parmesan and cayenne for an extra kick. Many herbalists believe that cayenne is the most useful and valuable herb in the herb kingdom, not only for the entire digestive system, but also for the heart and circulatory system. Cayenne is not a pepper but a blend of hot chillies.

Ingredients
½ cup basil leaves
2 cloves garlic, chopped
3 tbsp walnuts, dry roasted and finely chopped
1 small piece fennel, finely chopped (makes about 2 tbsp)
½ lemon juice
pinch sea salt
Method

Dry roast the walnuts in a small flat pan over a medium heat until they have toasted and turned golden brown. (Approx 3 - 4 minutes).

In a food processor add the walnuts, parsley, basil leaves, garlic, fennel, cayenne, sea salt and lemon juice. Process the ingredients adding the olive oil slowly while the motor is running until the pesto is well combined but not completely smooth. The pesto should still have a granular texture. Store in the refrigerator in an airtight jar ready for use.

Note: Due to their high fat content, walnuts can easily become rancid. Buy unshelled walnuts and select those that feel heavy for their size avoiding any with damaged shells. If you are buying unshelled nuts, check the date of packaging to ensure they're not old and only bulk buy nuts stored with a cover over them from a busy store with high turnover.

Makes 6 servings

Scale recipe to serves

Prep Time: 15 mins
Cooking Time: nil
Ready in: 15 mins


Suitable for:
Sauce/Condiment
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Nutritional Information - Per Serve
Kj 616 kj
Calories 147 kcal
Fat 15.7 g
Saturated Fat 2 g
Total Carbohydrate 0.65 g
Total Protein 0.9 g
Fibre 0.9 g


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Call us: 9642 5613
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