Low Sodium Classic Basil Pesto Pasta
Elevate your pasta night with this vibrant and heart-healthy Low Sodium Classic Basil Pesto Pasta! This recipe reimagines traditional basil pesto with all the rich, nutty, and aromatic flavors you love—minus the excess sodium. Featuring fresh basil leaves, creamy pine nuts, a hint of garlic, and a splash of zesty lemon juice, the pesto bursts with refreshing taste while maintaining a velvety texture, thanks to extra virgin olive oil and grated Parmesan cheese. Tossed with your favorite pasta and topped with juicy cherry tomatoes for a pop of sweetness, this dish strikes the perfect balance of indulgence and nourishment. Ready in just 30 minutes, it’s perfect for busy weeknights or cozy gatherings. Serve it with a sprinkle of fresh basil and Parmesan for a beautifully presented, healthy comfort meal that will leave everyone craving seconds.
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Recipe Information
Ingredients
- 2 cups Fresh basil leaves
- 0.5 cups Pine nuts
- 2 large Garlic cloves
- 0.5 cups Parmesan cheese, grated
- 0.5 cups Extra virgin olive oil
- 1 tablespoon Lemon juice
- 0.25 teaspoon Ground black pepper
- 12 ounces Spaghetti or any pasta of choice
- 0.5 teaspoon Salt-free seasoning blend
- 1 cup Cherry tomatoes, halved
- 0.25 cup Fresh basil leaves, for garnish
Instructions
Fill a large pot with water and bring it to a boil. Once boiling, add the pasta and cook according to the package instructions until al dente. Reserve 1/2 cup of the pasta cooking water and drain the rest. Set the pasta aside.
While the pasta is cooking, place the basil leaves, pine nuts, and garlic cloves in a food processor. Pulse until the mixture is finely chopped.
Add the grated Parmesan cheese and blend again until well combined.
Slowly add the extra virgin olive oil in a steady stream with the food processor running until the pesto reaches a smooth consistency.
Add the lemon juice and ground black pepper, and pulse a few more times until the ingredients are well integrated. Taste and adjust the seasoning with the salt-free seasoning blend.
In a large bowl, combine the cooked pasta and pesto. Toss to evenly coat the pasta, adding a little of the reserved pasta water if the mixture is too thick.
Add the halved cherry tomatoes and gently mix them through the pasta.
Serve the pasta hot, garnished with fresh basil leaves and a sprinkle of additional Parmesan cheese if desired.
Nutrition Facts
Calories |
2204 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 173.9 g | 223% | |
| Saturated Fat | 27.8 g | 139% | |
| Polyunsaturated Fat | 23.0 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 700 mg | 30% | |
| Total Carbohydrate | 129.4 g | 47% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 8.6 g | ||
| Protein | 51.4 g | 103% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 683 mg | 53% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 1402 mg | 30% | |
*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.
