| 1 cup | Walnuts, raw, no shell, halves | |
| ½ cup | Sun-dried tomatoes, packed in oil, drained | |
| ⅓ cup | Basil, fresh leaves | |
| 3 (ea. 0.11 oz) | Garlic, raw | |
| ½ tsp | Oregano, dried | |
| ¼ tsp | Rosemary, dried | |
| ¼ tsp | Thyme, dried, leaves | |
| ¼ tsp | Salt, Kosher salt, table salt | |
| ¼ cup | Olive Oil | |
| ½ lb | altogether (view nutrition facts) |
Recipes that use this food
Preparation
- Serving size:1.15 oz (calculated)2 tbsp (by recipe creator)
- Temperature: 350 °F
- Line a baking tray with parchment paper and spread the walnuts on it. Bake them for about 10 minutes or until fragrant. Make sure not to burn them. Skip this step to make the pesto raw.
- In a food processor, blend the toasted walnuts with the remaining ingredients. You can use the oil the sun-dried tomatoes were packed in.
- Add more or less olive oil depending on your preferred consistency and season to taste.
- Enjoy it with your favorite pasta or zoodles. It's also a delicious spread.
- In an airtight container, you can easily store the pesto for a couple of weeks - just make sure to use clean cutlery when taking some of the pesto to enjoy.
Meal Prep Tip / Storage
- Calorie count181 kcal
- % of calories by macros
Fat 86.7 % 157 kcal 18 g Net Carbs 6.1 % 11 kcal 2.8 g Dietary Fiber 1.7 % 3 kcal 1.5 g Protein 5.5 % 10 kcal 2.7 g - Approx. WW SmartPoints™5.8
- Cholesterol 0 mg
- Sodium 105.7 mg
- Fat 18.1 g
- Saturated Fat 2.1 g
- Trans Fat 0 g
- Carbohydrates 4.3 g
- Dietary Fiber 1.5 g
- Total Sugars 0.8 g
- Added Sugar 0 g
- Sugar alcohols 0 g
- Protein 2.7 g
- Calcium 24.4 mg
- Iron 0.8 mg
- Magnesium 30.3 mg
- Potassium 195.8 mg
- Zinc 0.5 mg
- Vitamin A (Retinol Equivalents) 8.4 mcg
- Vitamin B12 0 mcg
- Vitamin C 8.8 mg
- Folate 17 mcg
- Folic Acid 0 mcg