Low Sodium Classic Green Pesto
Elevate your pasta, sandwiches, or salads with this Low Sodium Classic Green Pesto—a vibrant twist on the timeless favorite. Packed with the bold flavors of fresh basil, toasted pine nuts, and grated Parmesan cheese, this recipe shines while keeping sodium levels in check. A hint of lemon juice brightens the blend, while silky extra virgin olive oil brings it all together. Ready in just 10 minutes, this pesto is effortlessly created with a food processor, making it a quick and nutritious choice for busy weeknights. Perfect for anyone seeking a heart-healthy alternative without sacrificing taste, this homemade pesto can be stored in the fridge for up to a week, ensuring your meals stay deliciously fresh.
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Recipe Information
Ingredients
- 2 cups Fresh basil leaves
- 0.25 cup Pine nuts
- 2 Garlic cloves
- 0.5 cup Extra virgin olive oil
- 1 tbsp Lemon juice
- 0.25 cup Grated Parmesan cheese
- 0.25 tsp Black pepper, freshly ground
- 2 tbsp Water
Instructions
Begin by washing the fresh basil leaves under cold water to ensure any dirt or impurities are removed.
Gently pat the basil leaves dry using paper towels or a clean kitchen cloth to remove excess water.
Place the pine nuts in a dry skillet over medium heat, stirring occasionally, for about 3-4 minutes until they are lightly golden brown and fragrant. Be sure to watch them closely to prevent burning.
Peel the garlic cloves and place them into a food processor.
Add the toasted pine nuts, dried basil leaves, lemon juice, and grated Parmesan cheese into the food processor along with the garlic.
Pulse the mixture in the food processor several times to break down the ingredients into a coarse paste.
Slowly drizzle the extra virgin olive oil into the food processor while running it on low speed until the ingredients are smoothly blended. Stop to scrape down the sides as needed to ensure even consistency.
Add the freshly ground black pepper and 2 tablespoons of water to adjust the consistency to your liking, and pulse briefly to incorporate.
Taste the pesto and adjust the lemon juice or pepper if needed, based on your preference.
Transfer the low sodium pesto into a glass jar or an airtight container. Store it in the refrigerator for up to one week.
Nutrition Facts
Calories |
1294 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.4 g | 181% | |
| Saturated Fat | 21.7 g | 108% | |
| Polyunsaturated Fat | 11.5 g | ||
| Cholesterol | 20 mg | 7% | |
| Sodium | 343 mg | 15% | |
| Total Carbohydrate | 9.1 g | 3% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 1.6 g | ||
| Protein | 14.4 g | 29% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 292 mg | 22% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 376 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.
