Peanut & Basil Pesto

Created by Caroline Young, MS, RD, LD

There’s nothing like freshly homemade pesto. Though its traditionally made with pine nuts and olive oil, I put a fresh and even more delicious spin on the Italian classic with peanuts and green peanut oil.. Serve it on top of bread, pizza and pasta.


Combine the basil, garlic and peanuts in a food processor and pulse until coarsely chopped. Add 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper.

If using immediately, add all the remaining oil and pulse until smooth. Transfer the pesto to a large serving bowl and mix in the cheese.

Nutrition information per serving:

Calories: 290

Calories from Fat: 270

Fat: 29g

Trans fats:  0g

Cholesterol: 0mg

Carbohydrate: 5g

Protein: 5g

Fiber: <1g

Sodium: 520mg


You must be logged in to view this item.

This area is reserved for members of the news media. If you qualify, please update your user profile and check the box marked "Check here to register as an accredited member of the news media". Please include any notes in the "Supporting information for media credentials" box. We will notify you of your status via e-mail in one business day.