Walnut Pesto



  • 2 cups packed basil leaves, rinsed and stripped from the stems
  • 1/3 cup olive oil
  • 1/2 cup finely chopped walnuts
  • 2 cloves of garlic, minced or pressed through a garlic press
  • 1/2 teaspoon salt
  • 1/2 cup freshly grated parmesan
  • 2 tablespoons softened butter or trans fat-free spread


Place basil, olive oil, walnuts, garlic, and salt in a blender or food processor. Blend until thoroughly combined. Add parmesan and softened butter and blend for 5-10 additional seconds. Just before serving, add 2 tablespoons of the hot water you used to cook the pasta. Serve with pasta or spread on toasted bread.


4-6 servings

Adapted from:

The Omega Diet, 1998 by Artemis Simopoulous and Jo Robinson

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  • Nutrition Tip

    Walnuts contain essential fatty acids (EFAs), or the "good fats."

    EFAs are involved in all aspects of your health: reducing blood pressure, enhancing the immune system, repairing cell membranes – even making you less prone to allergies and inflammation. Walnuts are a good source of omega-3, a type of EFA.

    Walnuts also contain ellagic acid, a potent cancer fighter. Animals and test tube studies have shown that this substance not only interferes with tumor growth, but is also linked to apoptosis, or natural cancer cell death.

    Healthy cells have a normal life cycle before going through apoptosis. Cancer cells, however, do not die: they multiply. Ellagic acid actually causes cancer cells to go through the apoptosis process.

    To add more ellagic acid to your diet, eat grapes, pomegranate, raspberries, strawberries, blueberries, and cranberries.

    Walnut Pesto 
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