Make Healthy Pesto Three Ways with this Basic Recipe Formula
Use this formula to make heart-healthy pestos. Each is packed with healthy fats but keeps sodium in check — no more than 115 milligrams per 2-tablespoon serving.
Pesto Base Formula
1 cup star ingredient (sun-dried tomatoes, kale, or roasted peppers)
+ ½ cup nuts
+ 1.5 to 2 oz. shredded or crumbled cheese
+ ⅓ cup extra-virgin olive oil
+ 4 cloves garlic, sliced
+ 2 to 4 tablespoons water
Put star ingredient, nuts, cheese, oil, and garlic in a food processor. Cover and process until nearly smooth. Thin to desired consistency with water. Season to taste with salt. Serve over foods such as chicken breasts, salmon, whole-wheat pasta, or roasted potatoes.
Red & Ready Pesto
Makes 1¼ cups
Toasted pine nuts
2 oz. shredded goat gouda cheese
Groovy Green Pesto
Makes 1 cup
Packed fresh kale
1.5 oz. crumbled blue cheese
Sunny Spain Pesto
Makes 1 2/3 cups
Sliced Roasted Yellow/Orange bell peppers
2 oz. shredded manchego cheese
Salt to Taste
We found some versions didn't need any extra salt. Add salt to your preference, but use less than ¼ teaspoon to keep sodium in line.
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This article originally appeared in the February/March 2020 issue of Allrecipes Magazine.