Low Sodium Tomato Pesto
Discover a healthier twist on a classic favorite with this vibrant Low Sodium Tomato Pesto recipe! Packed with the robust flavors of sweet cherry tomatoes, earthy toasted sunflower seeds, and fragrant fresh basil, this pesto is a delicious alternative for those watching their sodium intake. Blended with nutritional yeast for a savory, cheesy undertone and brightened with a splash of lemon juice, this recipe is not only heart-healthy but also completely plant-based. Quick and easy to make in just 15 minutes, it's a versatile condiment perfect for pairing with whole-grain pasta, spreading on sandwiches, or using as a dip for veggies. Whether you're meal prepping or serving up dinner tonight, this low sodium tomato pesto delivers bold flavor without compromise!
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Recipe Information
Ingredients
- 2 cups Cherry tomatoes
- 0.5 cups Unsalted sunflower seeds
- 1 cups Fresh basil leaves
- 2 large Garlic cloves
- 0.25 cups Extra virgin olive oil
- 2 tablespoons Nutritional yeast
- 1 tablespoon Lemon juice
- 0.25 teaspoons Ground black pepper
Instructions
Rinse the cherry tomatoes thoroughly and pat them dry with a clean towel.
In a dry skillet, toast the unsalted sunflower seeds over medium heat for 2-3 minutes, stirring constantly, until they are golden and fragrant. Set aside to cool.
Peel the garlic cloves and set them aside.
In a food processor or high-speed blender, combine the cherry tomatoes, toasted sunflower seeds, fresh basil leaves, garlic cloves, extra virgin olive oil, nutritional yeast, lemon juice, and ground black pepper.
Blend the mixture on high speed, stopping occasionally to scrape down the sides, until it reaches a smooth but slightly textured consistency.
Taste the pesto and adjust the seasoning with more pepper or lemon juice if desired. Avoid adding salt to keep it low sodium.
Transfer the tomato pesto to a clean, airtight container and refrigerate for up to 5 days. Alternatively, you can freeze it in portions for extended storage.
Serve the low sodium tomato pesto with whole-grain pasta, on sandwiches, as a dip for raw veggies, or as a topping for grilled proteins or roasted vegetables.
Nutrition Facts
Calories |
931 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.0 g | 109% | |
| Saturated Fat | 11.1 g | 55% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 32 mg | 1% | |
| Total Carbohydrate | 35.2 g | 13% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 9.2 g | ||
| Protein | 21.8 g | 44% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 125 mg | 10% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 1493 mg | 32% | |
*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.
