Healthy Homemade Pesto
Pesto is a classic that brings vibrant flavors to any meal, and this healthier version makes it even better. Packed with nutrient-dense ingredients and low in oil, it's ideal for pasta, sandwiches, or as a dip. Perfect for vegans, meal preppers, or anyone looking to enjoy more greens, this recipe is quick, versatile, and freezer-friendly.
Equipment
- 1 Blender or food processor
- 1 Measuring cups and spoons
- 1 Spatula
Ingredients
- 2 cups fresh basil leaves packed
- 1 cup spinach or kale (optional, for added nutrients)
- 1/4 cup walnuts or almonds raw
- 2 cloves garlic peeled
- 1/4 cup nutritional yeast
- 2 tbsp fresh lemon juice
- 1/4 cup olive oil extra-virgin
- 2–3 tbsp water (to adjust consistency)
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Prep Your Ingredients:Wash and dry the basil and optional spinach/kale. Peel the garlic cloves.Tip: Swap basil with arugula or parsley for a different flavor profile.Add to Blender:Place basil, spinach/kale, nuts, garlic, nutritional yeast, lemon juice, olive oil, salt, and pepper into the blender or food processor.Tip: Use sunflower seeds or pumpkin seeds as a nut-free alternative.
- Blend Until Smooth:Pulse for about 30 seconds, then blend until smooth. Scrape down the sides as needed.
- Adjust Consistency:Gradually add water, one tablespoon at a time, blending after each addition until the desired consistency is reached.Tip: Add half an avocado for a creamier texture.
- Taste and Season:Taste the pesto and adjust the salt, pepper, or lemon juice if needed.
- Store or Serve:Use immediately or transfer to an airtight container and refrigerate for up to 5 days.Tip: Drizzle a thin layer of olive oil on top to prevent discoloration.
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