1 Spoon/ Batch Cooking

Walnut green pesto

Made with 5 ingredients, in less than 5 minutes. This home made walnut green pesto packs a punch and, in my opinion, beats any shop bought equivalent!

Fibro Food Fairy

Is it just me or does the smell of fresh basil drive anyone else a little bit bonkers.

Free From Information

• Dairy free
• Egg free
• Gluten free
• Soya free
• Refined sugar free
• Vegan

Walnut green pesto

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By Fibro Food Fairy Serves: 12
Prep Time: 5 minutes Cooking Time: -

Made with 5 ingredients, in less than 5 minutes.


  • 40g walnuts
  • 90g fresh basil
  • 3 tablespoons olive oil
  • 1 ½ tablespoons lemon juice
  • 1 garlic clove roasted, chopped or 1 teaspoon of garlic puree
  • Lots of salt and pepper



Add the nuts to a mini blender and blitz until finely chopped.


Add the rest of the ingredients except for the water and blitz again.


Check the seasoning and adjust accordingly to your taste.


If the pesto is too thick add a little water to thin it down and then process again.


Fibro Food Fairy Tip: I make this pesto in batches and freeze it in ice cube trays, effectively making little pesto stock cubes which can be thawed in the microwave or used straightaway in soups and sauces or over pasta. If you can roast the garlic, I would urge you to do so as it brings out the sweetness and gets rid of the strong raw taste. Break down the whole garlic bulb into individual cloves but leave them in their paper like casing. Roast on a baking sheet in the oven, at 180° C fan for 10 minutes. The garlic should then be easy to squeeze out of its casing. Store in a little olive oil in an airtight container in the fridge.

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