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By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

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Walnut Pesto

 
One serving costs about $0.47

$0.47 per serving

3 people like this recipe

3 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

12 gluten-free,primal,gluten free,primal side dish
spoonacular Score:42%

Spoonacular Score: 42%

 

Walnut Pesto might be just the condiment you are searching for. This recipe makes 12 servings with 39 calories, 1g of protein, and 4g of fat each. For 47 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. 3 people have made this recipe and would make it again. A mixture of sea salt, walnuts, cup olive oil, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes approximately 45 minutes. It is a good option if you're following a gluten free and primal diet. All things considered, we decided this recipe deserves a spoonacular score of 45%. This score is good. Try Walnut Pesto, Walnut Pesto, and Walnut Pesto for similar recipes.

Ingredients

Servings:
2 cups
2 cups fresh basil leaves
fresh basil leaves
0.22 cloves
0.22 cloves garlic
garlic
1 cup
1 cup olive oil
olive oil
3 Tbsps
3 Tbsps parmesan cheese
parmesan cheese
1 pinch
1 pinch sea salt
sea salt
3 Tbsps
3 Tbsps walnuts
walnuts
2 cups fresh basil leaves
2 cups
fresh basil leaves
0.22 cloves garlic
0.22 cloves
garlic
1 cup olive oil
1 cup
olive oil
3 Tbsps parmesan cheese
3 Tbsps
parmesan cheese
1 pinch sea salt
1 pinch
sea salt
3 Tbsps walnuts
3 Tbsps
walnuts

Equipment

food processor
food processor
food processor
food processor


Instructions

  1. Combine walnuts, basil, garlic, Parmesan and salt in food processor and process to a coarse puree.
  2. With the machine running, slowly add the oil. Scrape down the sides and process again. Store pesto in an airtight jar, preferably opaque to keep out the light. Keep pesto covered with a layer of oil to prevent the surface from browning. Store in refrigerator.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.47
Ingredient
2 cups fresh basil leaves
2 cloves garlic
1 cup olive oil
3 tablespoons parmesan cheese
3 tablespoons walnuts
Price
$1.89
$0.13
$2.57
$0.32
$0.72
$5.63

Tips

Health Tips

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • Sea salt is not healthier than table salt, contrary to what you may have heard. Sea salt is usually 97.5% sodium chloride (same as regular old table salt) and the minerals accounting for the rest are too insignificant to make a difference?unless you plan on consuming sea salt by the pound, in which case the health benefits from the minerals will definitely be outweighed by the negative effects of all the sodium you are consuming!

  • The great thing about parmesan cheese is that a little goes a long way, especially if you're buying the real deal.

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • get more health tips

Price Tips

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

  • Sea salt can add a unique texture or provide bursts of salty goodness, but ONLY when it isn't being dissolved. So if you have expensive sea salt, save it for sprinkling on salads or dark chocolate cookies, don't try to use it in your pasta sauce or soup. Once sea salt dissolves, the flavor is indistinguishable from table salt from the shaker (after all, they are chemically the same thing, sodium chloride).

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Don't have fresh herbs? Substitute dried herbs, but use about 1/3 less because dried herbs are more potent than fresh.

  • Fresh herbs should be added toward the end of the cooking process — even at the very last minute?especially delicate herbs like cilantro, basil, and dill. Hardier herbs like bay leaves, rosemary, and thyme can be added earlier.

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.

  • get more cooking tips

Green Tips

  • Parmesan cheese is traditionally made using rennet, an animal-derived enzyme. For this reason, true parmesan cheese is not suitable for vegetarians. You might be able to find a vegetarian hard cheese to substitute.

Disclaimer

Nutritional Information

Quickview
38 Calories
0.99g Protein
3g Total Fat
0.65g Carbs
6% Health Score
Limit These
Calories
38
2%

Fat
3g
6%

  Saturated Fat
0.61g
4%

Carbohydrates
0.65g
0%

  Sugar
0.09g
0%

Cholesterol
0.85mg
0%

Sodium
23mg
1%

Get Enough Of These
Protein
0.99g
2%

Vitamin K
17µg
17%

Manganese
0.14mg
7%

Vitamin A
221IU
4%

Copper
0.06mg
3%

Calcium
25mg
3%

Vitamin E
0.31mg
2%

Phosphorus
20mg
2%

Magnesium
7mg
2%

Vitamin B6
0.03mg
1%

Folate
5µg
1%

Iron
0.23mg
1%

Vitamin C
0.91mg
1%

covered percent of daily need

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