Walnut Pesto

  • Yield: 16 servings
  • Prep: 15 mins
  • Cook: 5 mins


1/2pound California walnuts
2cloves garlic
4ounces olive oil
3tablespoons grated Parmigiano-Reggiano (Parmesan cheese)
2tablespoons chopped Italian parsley
4ounces 35% cream
-- salt, to taste
-- pepper, to taste


  1. Blanch the walnuts in boiling water for about 5 minutes. Strain and allow to cool.
  2. In a blender, add the garlic, walnuts and olive oil and blend until creamy (a mortar and pestel can also be used for a more classic result).
  3. Remove the creamy walnuts from the blender and place in a bowl.
  4. Using a whisk, stir while adding the Parmigiano-Reggiano, parsley and cream.
  5. Add salt and pepper to taste.
  6. Store refrigerated for up to five days.
  7. This pesto is perfect to serve over fresh pasta such as fettuccine, ravioli, gnocchi and maltagliati. 

Courtesy of Chef Massimo Capra


Source: walnutinfo.com 

Nutritional Info *per serving

  • Calories 180
  • Glycemic Load 0
  • Fat 19g
  • Saturated Fat 3.5g
  • Polyunsaturated Fat 8g
  • Monounsaturated Fat 7g
  • Cholesterol 10mg
  • Sodium 35mg
  • Potassium 75mg
  • Carbohydrate 2g
  • Fiber 1g
  • Sugars 0g
  • Protein 3g
  • Trans Fat 0g
  • Vitamin A 4%
  • Vitamin C 2%
  • Calcium 4%
  • Iron 2%