This pesto is my favorite. I love spreading it over my keto bread for breakfast. The walnuts have a delicious texture that mixes well with the basil and lemon zest flavors. Also, walnuts are far more affordable than pine nuts that is often used to make pesto. Consuming this gives you a load of healthy unsaturated fats, and you can use it for pastas, risotto, salads, over roasts and really everything!


Israa Fahmy






15 Minutes

Recipe Details

  • 1/2 cup walnuts

  • 1 1/2 cup basil leaves

  • 1 lemon zest

  • 1/2 tsp sea salt

  • 1/2 tsp crushed black pepper

  • 1/4 cup olive oil

  • In a food processor, add the walnuts, basil, lemon zest, sea salt, pepper and olive oil. Pulse for some time until they are all well mixed and combined.

  • With a spoon, stir and scrape any pesto off the sides of the container. Pulse again if needed.

  • Empty the mixture in a sealable container and keep it in the refrigerator. Use as needed.

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