Toasted Walnut Pesto

A rare occurence: me, not eating meat. Big bowl of veggies: baby spinach, sauteed mushrooms, tomatoes, avocado, topped with Toasted Walnut Pesto.

A rare occurence: me, not eating meat. Big bowl of veggies: baby spinach, sauteed mushrooms, tomatoes, avocado, topped with Toasted Walnut Pesto.

This week, and I'm doing a 7-day focus on eating more vegetables with my coaching clients. 

It's just one thing, but it's a BIG thing! This was a massive change for me back when I started learning how to eat for fat loss. Sure, I ate vegetables, but I didn't exactly enjoy them.

In fact, before I started cooking and eating for fat loss, I don't remember enjoying vegetables at all. I rarely ate salads, especially the ones I made at home. Was it the iceberg lettuce, the chopped carrots, or the low-fat ranch dressing? (Totally serious...) Who knows? But those salads usually ended up in the trash.


At Fat Loss Foodies, we love vegetables so much we try to eat them at every meal - even breakfast. This is a big shift for a lot of women, but as soon as they start seeing and feeling results, they're ordering Brussels sprouts with their breakfast and wilting handfuls of baby spinach for their morning omelets.

There's a misconception that fat loss is all about the protein, baby: the countless egg whites, the chicken breasts, the whey protein powder. But here's the truth: 

A fat loss diet is a plant-based diet.

If you look at the amount of food that we eat, the overwhelming majority of it is vegetables and fruits. 

While working with Vegetarians is not my specialty, I believe there are a lot of lessons that non-Vegetarians can learn from them, like how to make vegetables taste good. When you live on vegetables, you have to learn to make them taste good or else...well, there is no other option! 

I found this recipe for Toasted Walnut Pesto on a blog called Anya's Eats and I swear I made it for WEEKS on end when I first discovered it. I loved it on eggs, on meats, and on big bowls of vegetables like the one pictured above. Most of all, I love that this recipe *finally* got me to try Nutritional Yeast. It tastes like cheese but isn't, which is great if you have a dairy allergy or are limiting it in your diet. 

Go ahead. Roast up a big bowl of seasonal veggies and top it with a few spoonfuls of this goodness. You'll have no problem loving your veggies and you might just find yourself licking the bowl clean like I did. 


2 c. packed fresh basil
3 garlic cloves (more or less to taste)
½ c. walnuts, lightly toasted
2 Tb.s lemon juice
salt and ground black pepper, to taste
⅓ c. high-quality olive oil or avocado oil
1-2 Tbs. grated Parmesan cheese or Bragg's nutritional yeast (non-dairy option)


1. Toast walnuts in a pan over medium heat for about 3-5 minutes, watching carefully and stirring to ensure they don't burn.

2. Place all ingredients except olive oil and nutritional yeast in large food processor and process until well combined. It may be necessary to scrape the edges as you go to ensure proper blending.

3. While you are processing, slowly pour the olive oil into the feed tube as you go.
Blend until desired consistency is reached.