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Walnut Herb Pesto Recipe

Lee Zalben
Published: Last Updated:
Walnut Herb Pesto Recipe

Read more: Walnuts: The Ultimate Brain Food

Ingredients

  • 1 cup toasted walnuts, chopped
  • 1 cup fresh parsley, chopped
  • 1 cup fresh basil, chopped
  • 1/4 cup Romano cheese, grated
  • 1 garlic clove, peeled
  • 1/2 teaspoon black pepper, coarsely ground
  • 1/4 teaspoon salt
  • 1 tablespoon lemon juice
  • 1/3 cup extra virgin olive oil

Directions

  1. 1.

    Combine all ingredients except the olive oil and pulse until minced. Add the olive oil a little at a time and continue to pulse until the mixture thickens but is still a little chunky. Spoon over a pound of just-cooked pasta and toss until well combined. Serve immediately, with a glass of cold Pinot Grigio.

This Recipe Appears In
Walnuts: The Ultimate Brain Food

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Lee Zalben Founder & President of Peanut Butter & Co.

Lee Zalben aka “The Peanut Butter Guy” is the Founder and President of Peanut Butter & Co. In 1998 Lee opened the Peanut Butter & Co. sandwich shop in New York City and in 2003 expanded into retail distribution. His line of ten different varieties of all natural peanut butter (Dark Chocolate Dreams, Cinnamon Raisin Swirl, Smooth Operator, etc.) is now sold at over 15,000 supermarkets and natural food stores throughout the US and Canada, including Kroger, Safeway, Target, Walmart, and Whole Foods. Lee has a passion for delicious, wholesome food and the people who grow it, produce it, and cook it, and serve it! Lee is the author of The Peanut Butter & Co. Cookbook (Quirk Books) which is now in its fourth printing, and writes the weekly That’s Nuts column for Serious Eats. A graduate of Vassar College, Lee also earned a master’s degree from Pace University.

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