This plant based, Mediterranean diet inspired, Whipped Walnut Pesto Dip features California walnuts for a simple and savory snack.

Disclosure – I received free samples of California Walnuts mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by California Walnuts and am eligible to win prizes associated with the contest. I was not compensated for my time.

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Team Sweet or Savory?

When it comes to snacks, there are typically two kinds of people – team sweet or savory. While I love a sweet treat for dessert, I am pretty much team savory when it comes to snacks.

Did you know that our genetics may determine if we prefer salty over sweet when it comes to food?

Regardless of your sweet or savory preference, a handful of California Walnuts is a versatile snack that can satisfy any taste preference.​

Extra bonus – walnuts are the only nut to provide an excellent source of the plant-based omega-3, ALA (2.5g/oz). In addition, they are also a good source of protein and fiber.

Whipped Walnut Pesto Dip

This easy and light savory snack contains just a handful of ingredients. Luckily enough, I was able to find all the ingredients easily at my grocery store even when it looked like the rest of the store had been picked clean…a win, win these days.

The California Walnuts give the pesto a hearty flavor and makes this savory snack really filling. Combined with the peppery arugula and tangy goat cheese, it hits all the taste buds. Plus it’s plant based, so when we are finally able to get together with other people again, your vegetarian friends will also be able to enjoy it.

It also comes together really quickly. Like I was sitting on the couch and decided I wanted a snack and whipped this up…that kind of easy.

How to Serve this Pesto Dip

I always love when a recipe gives a couple recommendation for what to serve it with. That includes everything from wine pairings (I’ve found some of my favorite wines based on suggestions from recipes) to cracker preferences for dipping.

For this Whipped Walnut Pesto Dip, I have tried it with all the following and highly recommend any of these options –

• with pita chips/crackers (as pictured)
• as a dip for raw veggies
• on a charcuterie board with assorted meats, crackers, cheese, etc
• on sliced bread/toast (including crostini or even just toasted whole wheat bread)
• on top of grilled chicken

A Mediterranean Diet Inspired Snack

Since my goal is to show how the mediterranean diet can applied to many recipes, I try to make most of my recipes mediterranean diet inspired.

For this snack, it not only tastes great but meets the following recommended guidelines for the med diet –

• plant based
• uses olive oil in place of butter
• contains heart healthy walnuts
• leafy greens incorporated
• can replace other dips or sauces in many dishes

How to Make Whipped Walnut Pesto Dip

The recipe is pretty straightforward and comes together quickly…no cooking required.

My biggest tip – let the goat cheese come up to room temperature while you make the walnut pesto. This will help it mix together easier to become more creamy in texture.

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Whipped Walnut Pesto Dip

This plant based, Mediterraenan diet inspired, Whipped Walnut Pesto Dip features California walnuts for a simple and savory snack.

Course Appetizer, dip, Snack

Cuisine Mediterranean

Keyword dip, pesto, plant based snack, savory snack, vegetarian, walnuts

Prep Time 10 minutes minutes

Servings 6 servings

Author Brynn McDowell, RD at The Domestic Dietitian

Ingredients

Whipped Goat Cheese

• 6 ounces goat cheese softened at room temperature
• 1 clove garlic
• 1/2 lemon, zest and juice (save remaining half for pesto)
• 1 tbsp extra virgin olive oil

Walnut Pesto

• 2 cups California Walnuts
• 1 cup arugula
• 1 clove garlic
• 3 tbsp fresh chives
• 1/2 lemon, juiced (use remaining lemon half from whipped goat cheese)
• 1/2 cup extra virgin olive oil
• salt and pepper, to taste
• 2 tbsp California Walnuts, for optional garnish chopped

Instructions

• Allow goat cheese to soften at room temperature while you make the Walnut Pesto portion first.
• To make the pesto, place the California Walnuts, arugula, garlic, chives, and juice of 1/2 lemon into a food processor. Pulse until everyting is finely chopped. With the processor still running, slowly drizzle in the olive oil and puree until everyting is creamy and combined. Taste and season as needed with salt and pepper.
• Place pesto in a small bowl and side aside.
• In the same food processor, combine the softened goat cheese, garlic, reamining lemon juice, lemon zeesto and 1 tablespoon olive oil. Puree until whipped and creamy.
• Place your whipped goat cheese on a small plate or in a small bowl and swirl in the walnut pesto on top. Garnish with additional chopped Califonia Walnuts if desired.

Notes

Serving suggestions – with crackers/pita chips, as a dip for raw vegetables, with toasted bread, or on top of grilled chicken