We
can
all
agree
that
Pesto
can
elevate
any
dish,
from
pasta
to
sandwiches.
This
beginner-friendly
recipe
makes
a
healthier
version
of
classic
pesto
by
using
nutrient-dense
ingredients
and
skipping
excessive
oil.
Perfect
for
meal
preppers,
vegans,
or
anyone
looking
to
incorporate
more
greens
into
their
diet!
Healthy
Homemade
Pesto
Pesto
is
a
classic
that
brings
vibrant
flavors
to
any
meal,
and
this
healthier
version
makes
it
even
better.
Packed
with
nutrient-dense
ingredients
and
low
in
oil,
it’s
ideal
for
pasta,
sandwiches,
or
as
a
dip.
Perfect
for
vegans,
meal
preppers,
or
anyone
looking
to
enjoy
more
greens,
this
recipe
is
quick,
versatile,
and
freezer-friendly.
Servings
6
(about
2
tablespoons
per
serving)
-
2
cups
fresh
basil
leaves
packed -
1
cup
spinach
or
kale
(optional,
for
added
nutrients) -
1/4
cup
walnuts
or
almonds
raw -
2
cloves
garlic
peeled -
1/4
cup
nutritional
yeast -
2
tbsp
fresh
lemon
juice -
1/4
cup
olive
oil
extra-virgin -
2–3
tbsp
water
(to
adjust
consistency) -
1/2
teaspoon
sea
salt -
1/4
teaspoon
freshly
ground
black
pepper
-
Prep
Your
Ingredients:Wash
and
dry
the
basil
and
optional
spinach/kale.
Peel
the
garlic
cloves.Tip:
Swap
basil
with
arugula
or
parsley
for
a
different
flavor
profile.Add
to
Blender:Place
basil,
spinach/kale,
nuts,
garlic,
nutritional
yeast,
lemon
juice,
olive
oil,
salt,
and
pepper
into
the
blender
or
food
processor.Tip:
Use
sunflower
seeds
or
pumpkin
seeds
as
a
nut-free
alternative. -
Blend
Until
Smooth:Pulse
for
about
30
seconds,
then
blend
until
smooth.
Scrape
down
the
sides
as
needed. -
Adjust
Consistency:Gradually
add
water,
one
tablespoon
at
a
time,
blending
after
each
addition
until
the
desired
consistency
is
reached.Tip:
Add
half
an
avocado
for
a
creamier
texture. -
Taste
and
Season:Taste
the
pesto
and
adjust
the
salt,
pepper,
or
lemon
juice
if
needed. -
Store
or
Serve:Use
immediately
or
transfer
to
an
airtight
container
and
refrigerate
for
up
to
5
days.Tip:
Drizzle
a
thin
layer
of
olive
oil
on
top
to
prevent
discoloration.
Keyword
Healthy
food,
Homemade
pesto,
Pesto,
Pesto
recipe
Nutritional
Information
(Per
Serving)
|
Nutrient |
Amount per Serving |
|
Calories |
120 kcal |
|
Carbohydrates |
3 g |
|
Protein |
3 g |
|
Fat |
10 g |
It’s
Really
Important
to
Stir
Your
Olive
Oil
When
you
blend
olive
oil
using
a
high-speed
processor,
it
can
become
emulsified
and
interact
differently
with
the
other
ingredients,
leading
to
a
change
in
flavor,
often
making
the
pesto
taste
bitter.
This
bitterness
is
due
to
the
squeezing
out
of
polyphenols
from
the
olive
oil
when
it’s
overprocessed.
Is
It
Possible
to
Freeze
Pesto?
Yes,
in
fact,
freezing
is
a
great
way
to
preserve
its
fresh,
vibrant
flavors
for
use
all
year
round.
Here’s
how
to
do
it
properly:
Portion
the
Pesto
For
easier
use,
portion
your
pesto
into
manageable
amounts.
You
can
use
an
ice
cube
tray
to
freeze
dollops
of
pesto,
which
allows
you
to
pop
out
small
portions
as
needed.
Freeze
Spoon
the
pesto
into
the
compartments
of
the
ice
cube
tray.
Cover
with
plastic
wrap,
pressing
it
down
directly
onto
the
surface
of
the
pesto
to
prevent
air
exposure,
which
can
lead
to
freezer
burn
and
oxidation
(turning
your
pesto
brown).
Place
the
tray
in
the
freezer
until
the
pesto
is
solid.
Store
Once
the
pesto
cubes
are
frozen,
transfer
them
to
a
freezer-safe
bag
or
container.
Be
sure
to
label
it
with
the
date
so
you
can
keep
track
of
how
long
it’s
been
stored.
Use
as
Needed
When
you’re
ready
to
use
your
pesto,
simply
take
out
the
number
of
cubes
you
require.
Thaw
them
in
the
refrigerator
or
add
them
directly
to
hot
pasta
or
other
warm
dishes,
where
they
will
melt
into
deliciousness.
Freezing
pesto
is
especially
handy
when
you
have
an
abundance
of
basil
during
the
summer
months.
Final
Thoughts
We
hope
you
enjoy
this
healthy
pesto
recipe!
Feel
free
to
experiment
with
the
ingredients
and
enjoy
your
own
creations
or
adaptations.