Super Basil Pesto Healthy Version
Elevate your meals with this vibrant and nutritious Super Basil Pesto Healthy Version, a lightened-up twist on the classic sauce. Loaded with fresh basil and optional spinach for an extra nutrient boost, this recipe swaps traditional pine nuts for toasted raw cashews (or your nut of choice) and uses nutritional yeast to provide a cheesy flavor without dairy. Finished with zesty lemon juice, garlic, and a touch of olive oil, it blends into an irresistibly creamy and flavorful sauce that’s perfect for pasta, sandwiches, roasted veggies, or as a dip. Ready in just 10 minutes, this wholesome, vegan, and dairy-free pesto is easy to make, deliciously versatile, and customizable to suit your taste. A must-try for anyone seeking a healthy, dairy-free pesto packed with bold flavors and simple ingredients!
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Recipe Information
Ingredients
- 2 cups Fresh basil leaves
- 1 cup Spinach leaves (optional, for extra nutrients)
- 0.5 cup Raw cashews (or substitute with walnuts or almonds)
- 2 pieces Garlic cloves
- 2 tablespoons Nutritional yeast (for a cheesy flavor)
- 2 tablespoons Extra virgin olive oil
- 2 tablespoons Fresh lemon juice
- 2 tablespoons Water (adjust to desired consistency)
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper (optional)
Instructions
1. Gather all your ingredients and prepare them. Rinse the basil and spinach leaves thoroughly under cold water and pat them dry with a clean towel or paper towel.
2. In a dry skillet over medium heat, quickly toast the raw cashews for 2-3 minutes, tossing frequently to prevent burning. Let them cool slightly before use.
3. Peel the garlic cloves and roughly chop them.
4. Add the basil leaves, spinach (if using), toasted cashews, chopped garlic, nutritional yeast, olive oil, lemon juice, and water to a food processor or blender.
5. Season with salt and black pepper if desired.
6. Blend the mixture on high speed until smooth. You may need to stop and scrape down the sides of the bowl or jar to ensure all ingredients are evenly combined.
7. Taste the pesto and adjust the seasonings to your liking. If the consistency is too thick for your preference, add more water or olive oil, one tablespoon at a time, and blend again.
8. Transfer the pesto to a clean container or jar with a tight-fitting lid. Store in the refrigerator for up to one week, or freeze for long-term storage.
9. Use the pesto as a sauce for pasta, spread for sandwiches, topping for roasted vegetables, or a dip.
Nutrition Facts
Calories |
646 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.9 g | 65% | |
| Saturated Fat | 7.9 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1030 mg | 45% | |
| Total Carbohydrate | 30.8 g | 11% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 4.9 g | ||
| Protein | 20.8 g | 42% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 238 mg | 18% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 1216 mg | 26% | |
*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.
