Low Sodium Classic Basil Pesto
Elevate your pasta, sandwiches, or roasted veggies with this Low Sodium Classic Basil Pesto, a heart-healthy twist on the beloved Italian condiment. Packed with fresh basil leaves, nutty unsalted pine nuts, zesty lemon juice, and a touch of Parmesan cheese, this recipe skips the salt without sacrificing flavor. Perfectly balanced with garlic and freshly ground black pepper, this pesto is blended to creamy perfection using extra virgin olive oil for a luxurious texture. Ready in just 15 minutes, this easy, homemade basil pesto is a versatile, low-sodium way to enhance any meal. Store it effortlessly in the fridge and enjoy fresh, vibrant flavors for up to a week!
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Recipe Information
Ingredients
- 2 cups fresh basil leaves
- 0.33 cup unsalted pine nuts
- 2 cloves garlic
- 0.5 cup extra virgin olive oil
- 0.33 cup grated Parmesan cheese
- 0.25 teaspoon freshly ground black pepper
- 1 tablespoon lemon juice
Instructions
Start by washing the fresh basil leaves thoroughly under cold water and drying them completely, either by a salad spinner or by gently patting with a clean kitchen towel.
Toast the pine nuts lightly in a dry skillet over medium heat. Keep stirring continuously to avoid burning, for about 3-5 minutes until they are golden brown. Allow them to cool completely.
Peel and roughly chop the garlic cloves. If you prefer a milder garlic taste, you may choose to roast the cloves first.
In a food processor, combine the fresh basil leaves, cooled pine nuts, and chopped garlic.
Pulse the ingredients until they are finely minced, scraping down the sides of the bowl with a spatula as needed to ensure even blending.
Slowly drizzle in the extra virgin olive oil while continuing to pulse the mixture until a smooth paste begins to form.
Add the grated Parmesan cheese, freshly ground black pepper, and lemon juice to the processor bowl. Blend until everything is well incorporated and the pesto reaches your desired consistency.
Taste and adjust the seasoning if necessary; additional lemon juice can help bring out flavors without adding sodium.
Transfer the pesto to an airtight container. If not using immediately, you can store it in the refrigerator for up to a week, covering it with a thin layer of olive oil to maintain freshness.
Nutrition Facts
Calories |
1344 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.9 g | 187% | |
| Saturated Fat | 23.2 g | 116% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 26 mg | 9% | |
| Sodium | 450 mg | 20% | |
| Total Carbohydrate | 9.3 g | 3% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 1.8 g | ||
| Protein | 17.5 g | 35% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 359 mg | 28% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 398 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.
