Fantastically Healthy Pesto
Bursting with vibrant flavor and loaded with nutrients, this Fantastically Healthy Pesto is a guilt-free twist on the classic Italian sauce. Made with fresh basil, baby spinach, and a unique blend of toasted cashews and nutritional yeast, this dairy-free pesto is rich, creamy, and vegan-friendly. A zesty splash of lemon juice and a hint of garlic elevate the flavor, while extra-virgin olive oil ties it all together for a luxuriously smooth texture. Ready in just 10 minutes with no cooking required, this nutritious pesto is perfect as a pasta sauce, sandwich spread, or veggie dip. It's a versatile, wholesome addition to any meal that’s as delicious as it is nourishing. Ideal for clean eating and plant-based diets, this recipe is proof that healthy eating never has to compromise on taste!
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Recipe Information
Ingredients
- 2 cups Fresh basil leaves
- 1 cup Baby spinach
- 0.5 cup Raw cashews
- 2 pieces Garlic cloves
- 0.25 cup Extra-virgin olive oil
- 2 tablespoons Fresh lemon juice
- 3 tablespoons Nutritional yeast
- 0.5 teaspoons Sea salt
- 0.25 teaspoons Black pepper
- 2 tablespoons Water
Instructions
Rinse the fresh basil leaves and baby spinach thoroughly under cold water. Pat them dry using a clean kitchen towel or paper towels to remove excess moisture.
In a dry skillet over medium heat, lightly toast the raw cashews for 3-4 minutes, stirring frequently, until they are golden and fragrant. Remove from heat and allow them to cool for a minute.
Peel the garlic cloves and set them aside.
In a food processor or blender, add the basil leaves, baby spinach, toasted cashews, garlic, and nutritional yeast.
Pulse the ingredients a few times to break them down into smaller pieces.
While the processor or blender is running on low speed, slowly drizzle in the extra-virgin olive oil, followed by the fresh lemon juice. Scrape down the sides of the bowl as needed to ensure even blending.
Add the sea salt, black pepper, and water to the mixture. Blend again until the pesto reaches your desired consistency. Add an extra tablespoon of water if the pesto is too thick.
Taste the pesto and adjust the seasoning, adding more salt, pepper, or lemon juice if necessary.
Transfer the pesto to an airtight container and refrigerate if not using immediately. It can be stored in the fridge for up to 5 days.
Serve as a sauce for pasta, a spread for sandwiches, or a dip for vegetables. Enjoy your fantastically healthy pesto!
Nutrition Facts
Calories |
1038 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.3 g | 117% | |
| Saturated Fat | 13.8 g | 69% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1014 mg | 44% | |
| Total Carbohydrate | 36.0 g | 13% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 5.0 g | ||
| Protein | 26.3 g | 53% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 246 mg | 19% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 1130 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
