My current obsession with different sauces continues! I recently posted the recipe for my Red Pepper Almond Sauce, and I am excited to share my new Basil Walnut Pesto with all of you. When I say this sauce is addictive, I’m not joking in the slightest bit – I almost found myself eating it plain by the spoonful because yes, it’s that delicious!
This isn’t like a traditional basil pesto that you would find at an Italian restaurant, but don’t let that scare you away! While it might be lacking the parmesan cheese, you won’t at all be missing it at all – trust me. I used raw sprouted walnuts to give this some creaminess as well as some complex flavor. I also added champagne vinegar to this sauce and it adds so much depth and pairs so well with the basil!
You can drizzle this sauce on top of veggies, proteins, sprouted grains, slathered on some avocado toast, you name it and I’m more than certain that it will taste delicious. Tell me your favorite way to enjoy this pesto when you make it!
The Basil Walnut Pesto is pictured here drizzled over two fried pasture raised eggs, sprouted brown rice, and sautéed zucchini and broccoli – beyond tasty!
I cannot wait for you guys to make this pesto yourselves and taste how divine and flavorful this gorgeous green sauce really is. As always, share your thoughts and photos with me if you make any of my recipes :)!
- 1 + 1/2 cups packed fresh basil leaves
- 1/3 cup raw, sprouted walnuts
- 3 tb champagne vinegar
- 1/4 tsp garlic powder
- 1/2 tsp pink salt
- 1/4 tsp black pepper
- 1/2 cup extra virgin olive oil
- In a food processor, add all of the ingredients EXCEPT for the olive oil and quickly pulse a few times.
- Next, with the food processor running, slowly pour in the olive oil and continue to blend until well incorporated – enjoy!
Lots of love, Worth