Best 3 Super Basil Pesto Healthy Version Recipes

In pursuit of a healthier take on the classic basil pesto, we embark on a culinary journey to discover the perfect recipe that harmonizes fresh, flavorful ingredients with a focus on nutritional well-being. This delightful condiment, traditionally used to elevate pasta dishes, sandwiches, and salads, is now reimagined as a wholesome creation, promising a vibrant burst of flavors without compromising its healthfulness.

Check out the recipes below so you can choose the best recipe for yourself!

PESTO RECIPE

Pesto Recipe image

It's so easy to make your own pesto sauce at home and it only takes 5 minutes! This basil pesto recipe is full of flavor and perfect to stir into pasta or spread onto fish, meats and sandwiches.

Provided by Neli Howard | Delicious Meets Healthy

Categories Sauce

Time 5m

Number Of Ingredients 6

Ingredients

2 cups packed fresh basil leaves (stems removed)
⅓ cup pine nuts
3 medium garlic cloves (peeled)
⅓ cup light olive oil
½ teaspoon salt
¼ cup finely grated Parmesan cheese

Steps:

Add the basil leaves, pine nuts, garlic, olive oil and salt to a food processor.
Process everything until smooth, stopping as necessary to scrape down the sides of the bowl, about 1 minute. Stir in the Parmesan and season with salt and pepper to taste.

Nutrition Facts : Calories 165 kcal, Carbohydrate 2 g, Protein 3 g, Fat 17 g, SaturatedFat 3 g, Cholesterol 3 mg, Sodium 262 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

EASY BASIL PESTO

Easy Basil Pesto image

This recipe for Basil Pesto is a classic and authentic recipe using pine nuts, Parmesan cheese and it only takes 5 minutes to make! It is a great way to use fresh basil and can be frozen to use for quick and flavorful weeknight meals at any time of year.

Provided by Katie Webster

Categories Condiment

Time 5m

Number Of Ingredients 6

Ingredients

2 cloves garlic, crushed and peeled
4 cups packed cleaned sweet basil leaves
1/2 cup pine nuts
1 cup extra-virgin olive oil
1 cup grated Parmigiano Reggiano
3/4 teaspoon salt, or to taste

Steps:

Fit food processor with steel blade attachment. Close lid and turn on motor. Drop garlic through feed tube of food processor and allow to process until finely chopped.
Open lid, add basil and pine nuts. Process until finely chopped.
Drizzle oil through feed tube with motor running.
Scrape down sides, add Parmesan, and process until rough paste forms, scraping sides as necessary to process mixture evenly. Taste and add salt to taste.

Nutrition Facts : ServingSize 2 tablespoons, Calories 154 calories, Sugar 0 g, Fat 17 g, SaturatedFat 3 g, Carbohydrate 1 g, Fiber 0 g, Protein 2 g

SUPER BASIL PESTO (HEALTHY VERSION)

Super Basil Pesto (Healthy Version) image

Using less oil makes this recipe a little easier on the waist line, but doesn't skimp out on big taste and comes with a twist. I created this using several recipes I had seen online. Beware this is garlicky for those who don't like garlic. Cooking Time= Combining Ingredients.

Provided by Chefchriskiki

Categories Sauces

Time 15m

Yield 1 Cup Pesto, 4 serving(s)

Number Of Ingredients 9

Ingredients

2 cups fresh basil, lightly packed (the super part is to use more than one variety of basil, I used 3, Pesto Basil, Red Opal Basil and C)
1/4 cup pine nuts, toasted (or if you want be even healthier Walnuts)
2 -4 garlic cloves, depending on size and how much you like garlic (or more, I used like 5 pretty small gloves in mine)
3 tablespoons extra virgin olive oil
2 tablespoons water (Or Broth, I use veggie broth for mine)
1/4 cup parmigiano-reggiano cheese, grated
1/2 teaspoon salt
1/2 teaspoon pepper
1 -2 pinch crushed red pepper flakes (my little twist)

Steps:

Put all ingredients, but the pepper flakes in the food processor.
Pulse and blend.
Blend until everything has been mixed, the pesto should be thick (to the point of being spreadable) and not runny. Trust me you want it this way, it coats the noodles way better.
Put the pesto into a bowl and mix in the pepper flakes.
You are now ready to mix it into your pasta or put it on your pizza.
Note: The pesto by itself is a bit salty, but don't worry once on your pasta or pizza it is just right.

Nutrition Facts : Calories 175.8, Fat 17.4, SaturatedFat 2.7, Cholesterol 3.6, Sodium 377.2, Carbohydrate 2.9, Fiber 1.3, Sugar 0.4, Protein 3.7

Tips:

Use fresh basil leaves for the best flavor. If you don't have fresh basil, you can use dried basil, but the flavor will be less intense.
Use a food processor or blender to make the pesto. This will help to create a smooth and creamy sauce.
Add a little bit of lemon juice to the pesto to brighten up the flavor.
Store the pesto in an airtight container in the refrigerator for up to 2 weeks.
You can also freeze the pesto for up to 3 months. To freeze the pesto, spoon it into ice cube trays and freeze until solid. Then, transfer the frozen pesto cubes to a freezer-safe bag.

Conclusion:

Basil pesto is a delicious and versatile sauce that can be used in a variety of dishes. It is a great way to add flavor to pasta, pizza, chicken, fish, and vegetables. You can also use pesto as a spread for sandwiches or crackers. With its vibrant green color and nutty flavor, basil pesto is sure to add a touch of freshness and flavor to any dish.