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Summer Herb and Walnut Pesto Recipe
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Summer Herb and Walnut Pesto

By Olivia Wagner, MS, RDN, LDN

Fight inflammation while enjoying the flavors of summer!  This fresh and powerful summer pestoPesto Chicken brings together omega-3 rich raw walnuts, olive oil, and chlorophyll packed herbs!

Serving suggestions: This pesto can be used as a topper for any grilled or baked protein, as a dressing for a quinoa salad, or tossed with roasted grilled summer vegetables for extra flavor and texture. This pesto can be used as a marinade as well, but for the full benefits of the healthy fat from walnuts and olive oil serve raw.

Summer Herb and Walnut Pesto

Prep time: 5 minutes  Total time: 5 minutes

Ingredients– serves 8-12

1 cup packed fresh dill

1 cup packed Italian parsley

Juice of ½ lemon

Zest of ½ lemon

2 cloves garlic

2 teaspoons Dijon mustard

1 tsp raw honey

¼ cup raw walnuts

1/3 cup extra virgin olive oil

1 tsp Himalayan sea salt

½ tsp freshly ground black pepper

 

Instructions:

  1. Add dill, parsley, lemon juice and zest to a food processor and chop.
  2. Add the garlic, Dijon mustard, honey, salt, and pepper to the chopped herb mixture and pulse until just combined.
  3. Add the walnuts and pulse a few more times to chop. With the food processor running, add the olive oil in a steady stream to emulsify.
  4. Serve over grilled or baked salmon with a side of garlic sautéed spinach and a roasted sweet potato for a complete summer meal!

 

Nutrition Information 

Serving: ~1.5 tbsp.

Calories: 89.9, Fat: 9.1 g, Saturated Fat: 1.2g,  Carbohydrate: 1.8g, Fiber: 0.5 g, Protein: 0.7g 

Olivia Wagner is a Registered Dietitian Nutritionist and Certified Health Coach for LifeStart Wellness Network.  For questions or information about working with Olivia, you can contact her at owagner@lifestart.net.

 


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