Walnut Pesto

June 17, 2016

Our partners at the N.C. State Plants for Human Health Institute (PHHI) bring you a tasty recipe for walnut pesto, a great spread for soup, veggies, pasta, and whatever your heart desires!


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2 cups raw walnuts
1 cup fresh basil
1/2 cup olive oil
1 juiced lemon
salt and pepper


Put everything in blender. Feel free to add additional greens. If too dry, add water or more oil. Enjoy over pasta, as a dip for vegetables or to flavor soup.

Here’s what our nutrition experts at PHHI say about walnuts:

“Walnuts are rich in antioxidants and contain a variety of bioactive compounds that may slow cancer growth. Our study sought to understand the anticancer activity of walnut extract and its ability to impact cancer cell death. The study analyzed intracellular pH levels. Intracellular pH levels have been associated with cancer cell death. Walnut extract was able to decrease intracellular pH levels. The pH levels play a role in mitochondria function. It was speculated that compounds in walnut extract induce cell death by slowing mitochondria at early stages of cancer cell growth. Two specific ellagitannins found in walnuts were associated with inducing cancer cell death. The research showed that walnut extract is able to kill a variety of different cancer cells. The research highlights that walnuts have multiple avenues in which they may slow the progression of cancer cells.”

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