Low Sodium Basil Pesto Mayo
Elevate your sandwiches, wraps, and dips with this Low Sodium Basil Pesto Mayo, a creamy and flavorful condiment that’s both heart-healthy and bursting with fresh ingredients. Made in just 10 minutes, this easy homemade recipe combines the bold flavors of fresh basil, garlic, and unsalted walnuts with the tang of lemon juice and the creaminess of low-sodium mayonnaise. With a touch of olive oil for richness and black pepper for balance, this vibrant spread is a perfect low-sodium alternative to store-bought versions. Whether you’re looking for a healthier option or simply craving a gourmet touch, this pesto mayo delivers a delicious twist that pairs beautifully with a variety of dishes. Store it in the fridge and enjoy versatile goodness all week long!
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Recipe Information
Ingredients
- 1 cup Fresh basil leaves
- 0.25 cup Unsalted walnuts
- 1 whole Garlic clove
- 1 tablespoon Lemon juice
- 0.25 cup Olive oil
- 2 tablespoons Water
- 0.25 teaspoon Black pepper
- 0.5 cup Mayonnaise (low sodium)
Instructions
Begin by preparing the basil pesto. Start with rinsing the fresh basil leaves thoroughly under cool water and patting them dry using a clean kitchen towel or paper towel.
In a food processor, combine the basil leaves, unsalted walnuts, the whole garlic clove, and lemon juice.
Pulse the ingredients until they are roughly chopped and begin to come together.
Slowly drizzle the olive oil into the processor while it is running until the mixture is well blended. If necessary, stop and scrape down the sides with a spatula to ensure everything is evenly mixed.
To adjust the consistency, add water one tablespoon at a time, pulsing until creamy and desired texture is reached.
Season the pesto with black pepper to taste.
In a medium bowl, combine the freshly made basil pesto with low-sodium mayonnaise. Stir well until you achieve a uniform mixture.
Taste your pesto mayo and adjust seasoning if necessary, keeping in mind the goal of maintaining a low sodium content.
Transfer the Low Sodium Basil Pesto Mayo into a jar or airtight container and refrigerate until ready to serve.
This homemade condiment can be stored in the refrigerator for up to one week.
Nutrition Facts
Calories |
1159 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.5 g | 148% | |
| Saturated Fat | 15.9 g | 80% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 39 mg | 13% | |
| Sodium | 401 mg | 17% | |
| Total Carbohydrate | 9.2 g | 3% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 2.2 g | ||
| Protein | 9.7 g | 19% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 131 mg | 10% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 384 mg | 8% | |
*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.
