Basil-mint pesto

This version gets added protein thanks to walnuts.

For this easy condiment, "I like to use raw activated nuts (which you can find at Whole Foods) since they've been pre-soaked and are easier to digest," says Katzie Guy-Hamilton, chef and director of food and beverage at Equinox. You can use this sauce for lunch meal prep or with veggies, fish, and even swirled into soups.

This recipe is part of our meal prep series for July. Click here for all the details.

Yields 1 cup

Can be stored in the fridge for 7 days or freezer for 2 months


2 garlic cloves, crushed
⅓ cup raw activated walnuts (you can sub raw walnuts or toasted walnuts)
2 cups basil leaves, packed
1 cup mint leaves, packed
1 teaspoon sea salt
½ teaspoon black pepper
⅓ cup extra virgin olive oil
½ lemon, juiced and zested



Place all ingredients except olive oil and lemon juice in the bowl of a food processor and pulse until chopped and combined.


Add olive oil and lemon juice and pulse until combined.

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