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Walnut Pesto

Walnut Pesto

By: Lee Holmes

Serve this scrumptious pesto as a dip with crackers or crudités, add it to salads or sandwiches, toss it with pasta or use it as a marinade!



Prep time

Cook time



  • 1 cup walnuts
  • 2 cups fresh basil leaves
  • 3 cloves garlic
  • ¼ cup parmesan, grated
  • ¼ cup extra-virgin olive oil
  • Juice ½ lemon
  • Salt & pepper, to taste


  • Preheat oven to 175°C. Line a baking tray with baking paper.
  • Spread the walnuts evenly on the baking tray and roast them for 8-10 mins until fragrant and lightly golden.
  • In a food processor or blender, add the toasted walnuts, basil leaves, garlic cloves and parmesan. Pulse until the ingredients are well combined.
  • While the food processor is on, slowly drizzle in the extra-virgin olive oil.
  • Squeeze in juice of ½ a lemon and season with salt and pepper.
  • Transfer the walnut pesto to a jar or airtight container.


Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Lee Holmes

Lee Holmes

Lee Holmes is a nutritionist, yoga and meditation teacher, wholefoods chef, Lifestyle Food Channel’s Healthy Eating Expert, blogger and author of the best-selling books Supercharged Food: Eat Your Way to Health, Supercharged Food: Eat Yourself Beautiful, Eat Clean, Green and Vegetarian, Heal your Gut, Eat Right for Your Shape and Supercharged Food for Kids.

Lee’s food philosophy is all about S.O.L.E. food: sustainable, organic, local and ethical. Her main goal is to alter the perception that cooking fresh, wholesome, nutrient-rich meals is difficult, complicated and time-consuming. From posting recipes, her passion to share her autoimmune disease story and help others has snowballed and the blog has recently taken home the overall prize at the Bupa Health Influencer Awards as well as the best blog in the Healthy Eating category. She also runs a four-week online Heal Your Gut program.

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