Winter Walnut Pesto

Name: Winter Walnut Pesto
Yield: 4 servings
Cuisine: Italian
Ingredients: 12 cup extra virgin olive oil; 2 garlic cloves, cracked; 12 ounces arugula, stems removed; 12 cup walnuts, toasted; 14 teaspoon nutmeg, grated; 1 dash salt; 1 dash pepper; 12 cup parmesan cheese, grated (use the best you can get)

Vegetarian Dairy

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Ingredients

12 cup extra virgin olive oil ⓘ
2 garlic cloves, cracked ⓘ
12 ounces arugula, stems removed ⓘ
12 cup walnuts, toasted ⓘ
14 teaspoon nutmeg, grated ⓘ
1 dash salt ⓘ
1 dash pepper ⓘ
12 cup parmesan cheese, grated (use the best you can get) ⓘ

Instructions

Cook the garlic in olive oil for about 5 minutes over medium heat.
Loosely pack the arugula, walnuts, half the warm oil and garlic in a food processor.
Grind into a paste.
Add the nutmeg, salt and pepper, the cheese, any remaining arugula and the remaining oil and garlic.
Pulse to a paste.
Serve spread on a toasted baguette or as a sauce for chicken or pasta.

Nutrition & Diet Analysis (per serving)

709 kcal 35% DV

Protein Fat Carbs

Macronutrients

Protein 18.4g 37% DV

Total Fat 56.1g 72% DV

Carbs 38.4g 14% DV

Fiber 8.8g 31% DV

Sugar 3.7g 7% DV

Electrolytes

Sodium 10128mg 100% DV

Potassium 532mg 11% DV

Cholesterol 5mg 2% DV

Vitamins & Minerals

Vitamin A 48.8mcg 5% DV

Vitamin C 25.6mg 28% DV

Vitamin D 0.1mcg

Calcium 327mg 25% DV

Iron 4.2mg 23% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Ingredients

Instructions

Nutrition & Diet Analysis (per serving)

Macronutrients

Electrolytes

Vitamins & Minerals

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