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Pesto / Walnut Pesto

You can substitute pine nuts with almonds or walnuts


2 cups fresh basil
1 cup Italian parsley
½ cup toasted pine nuts (or 1/2 cup walnuts)
½ cup Parmesan or Romano cheese, grated
4 garlic cloves, chopped
¼ tsp salt
1/8 tsp red pepper flakes
½ cup olive oil
1 tbsp lemon juice
2 tbsp water

1/4 cup yogurt (optional)


Combine all ingredients in a food processor or blender, except the oil. Puree the mixture, adding the oil in slowly until you reach the consistency you desire. You do not have to use all the oil if you do not wish to.

You can also integrate the yogurt for a smooth addition to the pesto

George Christidis