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Walnut Pesto

Try this divine, nutrient-rich, high-protein version of the classic pesto. Walnuts contain a powerful antioxidant called melatonin, which promotes restful sleep. The nut is also rich in gamma-tocopherol, a form of vitamin E that helps fight breast, prostate and lung cancers. Freeze in ice cube trays or store in a jar so it’s ready to use. It tastes great on fresh bread or pasta.

Makes 12 servings. Total preparation time: 5 minutes.


1. Place all the ingredients except water in a food processor or blender and pulse a few times. Scrape the sides of the container and slowly add water until the mix reaches a slightly loose consistency. Add water until desired consistency is reached. Store in refrigerator for up to seven days.

Per serving: 282 calories, 6g total fat, 2g saturated fat, 46mg cholesterol, 137mg sodium, 13mg potassium, 27g total carbohydrate, 3g dietary fiber, 27g protein


1 1⁄4 cups spinach leaves, packed and stemmed

1⁄4 cup extra-virgin olive oil
1 cup non-dairy rice mozzarella (optional)
1⁄2 cup canned cannellini beans
1 cup walnut pieces
2 medium garlic cloves
2 tablespoons lemon juice
3⁄4 teaspoon salt
1⁄4-1⁄2 cup water, reserved
2 tablespoons brewer’s yeast, optional

We realize that you may not always have the time to cook meals from scratch, and that a quick and easy substitution may be needed. We always recommend cooking the real thing, but in a pinch you can try this instead:

Buy organic pre-made pesto, preferably without cheese. In food processor or blender, add spinach and walnuts. Pulse until desired consistency is uniform then add to pre-made pesto. Enjoy!