Summer Herb and Walnut Pesto
By Olivia Wagner, MS, RDN, LDN
Fight inflammation while enjoying the flavors of summer! This fresh and powerful summer pesto
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:
- Add dill, parsley, lemon juice and zest to a food processor and chop.
- Add the garlic, Dijon mustard, honey, salt, and pepper to the chopped herb mixture and pulse until just combined.
- 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.
- 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.
