Homemade Pesto with Walnuts, Basil, Sage, Oregano and Garlic

Homemade pesto with walnuts basil and herbs
Homemade pesto with walnuts basil and herbs
Looking for a new way to use your herbs?  A fresh take on pesto?  Something you can serve with pasta, crusty bread, salad or all those wonderful heirloom tomatoes?

Try this nutty pesto recipe with a more complex flavor profile. I threw these ingredients in a blender as an experiment and boy was I pleased with the results!

The ratios looked like this:
~Overflowing handful of basil leaves (I used genovese and amethyst basil)
~Handful of oregano and sage leaves combined
~Handful of walnuts
~1/4 cup olive oil
~1/4 cup grapeseed oil (or use all olive oil – grapeseed oil adds another nutty dimension to the pesto)
~1/4 cup water
~8 cloves of garlic
Salt and pepper to taste

Homemade pesto i food processor walnuts basilVariations:

  • Add 1/8 cup rice vinegar (garlic flavored is nice) or balsamic vinegar (white or red).
  • Sprinkle in blue cheese crumbles.
  • Top bruschetta with the pesto and then a tomato slice.
  • Try tossing it with squash noodles or high fiber, Ezekiel fettuccine giving you 7 grams of fiber and 9 grams of protein in every whole gran serving! (Thanks Angel for the Ezekiel suggestion!)