Basil Pesto Recipe

I’ve always had a hard time finding pesto that has no preservatives and no other random gosh knows what ingredients. That’s why I was so happy to stumble across this recipe from THE BEACHBODY BLOG. Here’s the recipe + a suggestion of my own.


2 cups fresh basil leaves
¼ cup chopped toasted walnuts
¼ cup shredded Parmesan cheese
2 cloves garlic, coarsely chopped
3 Tbsp. extra-virgin olive oil
½ tsp. sea salt
½ tsp. ground black pepper


Place basil, walnuts, cheese, and garlic in a food processor; pulse until coarsely chopped. Slowly add oil; pulsing constantly. Season with salt and pepper.

Makes about 8 servings. 2 tbsp = 1 serving.

I’ve made this pesto without the nuts being toasted, without nuts all together, and replacing the walnuts with pine nuts or almonds. Each has it’s own different little flavor. If you use almonds, make sure you process them very well, otherwise you’ll end up with a chunky texture. Bleh.


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