Walnut Pesto

Try this dish as a topping for whole grain pasta. This pesto contains valuable essential omega-3 fatty acids because we use walnuts instead of pine nuts. Ensure walnuts are fresh before use; many packaged walnuts go rancid when stored for a long period of time.

10 cloves garlic
3/4 cup (175 mL) fresh walnuts
2 to 3 cups (500 to 750 mL) basil leaves
1/2 cup (125 mL) nutritional yeast (or parmesan cheese)
1 to 2 cups (250 to 500 mL) extra-virgin olive oil
1 to 2 tsp (5 to 10 mL) salt (to taste)
1 to 2 tsp (5 to 10 mL) lemon juice (to taste)

Blend garlic and nuts together in a food processor and process until fine. Add basil leaves and nutritional yeast. With food processor on, slowly add oil until sauce is quite thick.

Use immediately or store in a glass jar with a little olive oil poured on top so basil doesn’t oxidize. Consume within two or three days or freeze in 1/3-cup (75-mL) portions for later use. Keeps frozen 3 to 6 months.

Serves 10.

source:"Food Combinations for a Healthy heart", alive #268, February 2005