Once you’ve tasted homemade pesto, there’s no going back to the jar. Try this walnut and basil pesto to tick the healthy-fats box big time!


  • 75g walnuts
  • 50g pack fresh basil leaves
  • 1 small clove garlic, peeled and chopped
  • Pinch of sea salt
  • 75ml extra virgin olive oil
  • 30g 30g parmesan cheese, grated
  • Juice of half a lemon, or to taste
  • Freshly ground black pepper


  • STEP 1

    Pound the basil leaves with the garlic and a pinch of sea salt in a pestle and mortar or blitz in a food processor.

  • STEP 2

    Add the walnuts, pepper and olive oil and pound or blitz again until the required consistency is achieved.

  • STEP 3

    Stir in the cheese and add the lemon juice. Season to taste. Use as a sauce for pasta, or with griddled aubergines, salmon, chicken or lamb chops, or spread on your sandwiches!

Go nut-free

Swapping the walnuts for pumpkin seeds will still ensure this is high in healthy fats.


Kate PercySports nutrition cook and author

Sports nutrition cook and keen amateur athlete Kate Percy set up the #GoFaster campaign in 2009 and, following the publication of several sports nutrition books, now produces a range of all-natural energy balls, Go Bites (