Fantastically Healthy Pesto Recipes
EASY PESTO RECIPE
Steps:
- Combine all the ingredients in a food processor with blade attachment. Process until blended. Scrape down sides, and process again until smooth, or desired consistency is achieved. Store in refrigerator, tightly covered, until ready to use, or for up to 3 days. Or, freeze in ice cube trays, and defrost as needed when ready to serve.
Nutrition Facts : ServingSize 1 serving, Calories 272 kcal, Carbohydrate 1 g, Protein 2 g, Fat 28 g, SaturatedFat 4 g, Cholesterol 5 mg, Sodium 253 mg
SUPER BASIL PESTO (HEALTHY VERSION)
Using less oil makes this recipe a little easier on the waist line, but doesn't skimp out on big taste and comes with a twist. I created this using several recipes I had seen online. Beware this is garlicky for those who don't like garlic. Cooking Time= Combining Ingredients.
Provided by Chefchriskiki
Categories Sauces
Time 15m
Yield 1 Cup Pesto, 4 serving(s)
Number Of Ingredients 9
Steps:
- Put all ingredients, but the pepper flakes in the food processor.
- Pulse and blend.
- Blend until everything has been mixed, the pesto should be thick (to the point of being spreadable) and not runny. Trust me you want it this way, it coats the noodles way better.
- Put the pesto into a bowl and mix in the pepper flakes.
- You are now ready to mix it into your pasta or put it on your pizza.
- Note: The pesto by itself is a bit salty, but don't worry once on your pasta or pizza it is just right.
Nutrition Facts : Calories 175.8, Fat 17.4, SaturatedFat 2.7, Cholesterol 3.6, Sodium 377.2, Carbohydrate 2.9, Fiber 1.3, Sugar 0.4, Protein 3.7
THE BEST CLASSIC PESTO
Peppery, tangy, creamy, and fresh-tasting - this pesto has it all. It's a great way to use up the bounty of your summer herb garden, and each batch will last in the fridge for up to 2 weeks! Use it to dress up pasta, potatoes, eggs, sauces, marinades, or soups. Spread it on bread and top with grilled chicken and tomatoes for a delightful open-faced sandwich. Or, stir a spoonful into mayonnaise for a homemade pesto aioli.
Provided by NicoleMcmom
Categories Pesto Sauce
Time 10m
Yield 4
Number Of Ingredients 7
Steps:
- Pulse basil and garlic in a food processor about 8 times until finely chopped. Add toasted pine nuts and salt; turn processor on low and drizzle olive oil through the chute until everything is incorporated. Add Parmesan cheese and lemon juice; pulse 2 times.
Nutrition Facts : Calories 354.9 calories, Carbohydrate 3.5 g, Cholesterol 8.8 mg, Fat 35.4 g, Fiber 1 g, Protein 7.1 g, SaturatedFat 6.3 g, Sodium 395 mg
FANTASTICALLY HEALTHY PESTO
This is a blending of two recipes (one from Rachel Ray and one from a Vegan website- Ashley Skabar) that just blew me away. I am not vegan, but like to cook healthfully and I believe this is better than the pestos I have had that do contain cheese. Give it a try!
Provided by newbiefoodieliz
Categories Sauces
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In your food processor, place the almonds and garlic cloves. Chop until a course grind is achieved.
- Add spinach by the handful and continue to work until a paste forms.
- Add miso, white wine vinegar and nutritional yeast.
- Stream in olive oil while processor runs until desired consistency is achieved.
- Season with salt and pepper as desired.
- Serve immediately or warmed over any pasta.
Nutrition Facts : Calories 487.9, Fat 46.1, SaturatedFat 5.3, Sodium 452, Carbohydrate 12.7, Fiber 6.5, Sugar 2.3, Protein 11.8
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