Heart-Healthy Classic Green Pesto
Brighten up your meals with this 'Heart-Healthy Classic Green Pesto,' a flavorful twist on the traditional Italian favorite that's packed with nutritious, wholesome ingredients. This quick, no-cook recipe combines fresh basil and spinach for a vibrant green base, toasted walnuts for a boost of omega-3s, and tangy Parmesan cheese to round out the flavors. Enhanced with aromatic garlic, zesty lemon juice, and high-quality extra virgin olive oil, this pesto delivers a silky texture and a bold, earthy taste. Perfect for pasta, sandwiches, salads, or as a dip, this versatile condiment is ready in just 10 minutes and stores beautifully for up to a week. With heart-friendly fats and a nutrient-rich profile, it's a delicious way to eat healthy while indulging in classic Italian cuisine.
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Recipe Information
Ingredients
- 2 cups Fresh basil leaves
- 1 cup Baby spinach leaves
- 0.5 cup Walnuts
- 0.25 cup Parmesan cheese
- 2 large Garlic cloves
- 0.5 cup Extra virgin olive oil
- 1 tablespoon Lemon juice
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Begin by washing the fresh basil and spinach leaves under cold water to remove any dirt. Pat them dry with paper towels or use a salad spinner.
In a dry skillet, lightly toast the walnuts over medium heat for about 3-4 minutes, stirring frequently until they become fragrant. Remove from heat and let them cool slightly.
Peel the garlic cloves and chop them roughly to make blending easier.
In a food processor, combine the basil leaves, spinach leaves, toasted walnuts, Parmesan cheese, and garlic. Pulse several times until the mixture begins to combine and break down.
With the food processor running on low speed, slowly pour in the extra virgin olive oil in a steady stream. This helps emulsify the sauce to a smooth consistency.
Scrape down the sides of the food processor with a spatula and add the lemon juice, salt, and black pepper. Pulse again until all the ingredients are fully combined to your desired consistency.
Taste the pesto and adjust seasoning as needed, adding more salt or lemon juice to taste.
Transfer the pesto to a clean jar or airtight container and chill in the refrigerator until ready to use. It can be stored for up to one week.
Nutrition Facts
Calories |
1491 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.6 g | 203% | |
| Saturated Fat | 24.2 g | 121% | |
| Polyunsaturated Fat | 28.3 g | ||
| Cholesterol | 22 mg | 7% | |
| Sodium | 1360 mg | 59% | |
| Total Carbohydrate | 16.5 g | 6% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 2.0 g | ||
| Protein | 19.9 g | 40% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 377 mg | 29% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 575 mg | 12% | |
*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.
