walnut pesto {vegan, gluten free, grain free, dairy free}


Pesto is just one of those recipes that really should say, add whatever you like and blend. Traditionally it is a mixture of basil, pine nuts, garlic and extra virgin olive oil. It is an accompaniment to many Italian recipes, whether it is used alone as a sauce for pasta or additional flavor to soups, stews or even added to meatballs or meatloaf. The ways in which it can be used are endless and having a batch on hand in the fridge or freezer, makes for a simple quick dinner. I changed up the ingredients to try something new, but a pesto can be comprised of any herb you like, even spinach or arugula, and nut of choice. 

I found myself alone with my husband on a Friday night, caught me by surprise too, and I just didn't want to eat out. I really wasn't in the mood to cook either, but this dish literally came together in 15 minutes.

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I grabbed Cappellos (gluten free, grain free) Fettuccini, frozen wild scallops (seasoned with blackened seafood spice) and pesto and created this delicious pasta dish in minutes. The recipe ideas that you can create are limitless. Below I am going to layout my recipe for Walnut Pesto, but go crazy and change things up if you like. One thing I will insist on, is keeping a stash on hand at all times! Ohh and by the way, measurements for this recipe are flexible.

What you will need

  • 4 cups fresh basil
  • Handful of toasted walnuts
  • 1/2 cup extra virgin olive oil (California Ranch)
  • Juice of 1/2 lemon
  • Salt
  • 1/4 cup Parmesan cheese (optional)

Putting it together

  • In a food processor, add all ingredients except EVOO and blend together.
  • slowly add EVOO (extra virgin olive oil) with food processor on high
  • This will create a paste, if it is not coming together add more EVOO
  • Transfer to a glass storage container. Will keep in the fridge for a few weeks and freezer for a few months.