Red Meat Allergy Friendly Pesto-Walnut Turmeric Mustard Dressing
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Learn more →Ingredients
6 servings
- ⅓ cup raw walnuts
- 1 cup fresh basil leaves, loosely packed
- 1 clove garlic, roughly chopped
- ¼ cup extra virgin olive oil, plus 2 tbsp
- 2 tbsp fresh lemon juice
- 1 tbsp dijon mustard
- 1 tsp ground turmeric
- ¼ tsp black pepper, freshly ground
- ¼ tsp salt
- 1–2 tbsp water, to thin if needed (optional)
Instructions
- 1
Heat a small dry skillet over medium heat. Add the walnuts and toast, stirring frequently, until fragrant and lightly golden, about 2–3 minutes. Watch closely, as they can brown quickly. Transfer to a plate and let cool for 2 minutes.
- 2
Combine the toasted walnuts, basil, garlic, lemon juice, Dijon mustard, turmeric, black pepper, and salt in a blender or food processor. Pulse 4–5 times until the mixture is roughly chopped and combined.
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