Healthy Pesto Recipes
Who knew there were so many variation of Pesto! Our home has enjoyed a traditional pine nut pesto for years and just recently explored these variations. Give them a shot and make it fun! Add the beautiful flavors to more than just pasta!
Broccoli Pesto
- 2 cups steamed broccoli
- 1 T Pine nuts
- ½ cup fresh basil
- 1/3 cup extra virgin olive oil
- 2 T lemon juice
- 1 T nutritional yeast
- 1 clove garlic
- ½ t sea salt
- ¼ t red pepper flakes
Toast pine nuts in oven at 350 degrees for 5 minutes or toast in a dry pan over low heat for 3-5 minutes. Add all ingredients to a food processor and blend to a past. Add enough filtered water to paste to make the mixture a smooth sauce. Refrigerate pesto until ready to use.
Walnut Pesto
- 1 cup walnuts
- ½ cup parsley
- ¼ cup parmesan cheese
- 1 T sage leaves (dried or 4-5 fresh)
- 1/3 cup extra virgin olive oil
- Salt and pepper to taste
Toast walnuts in oven at 350 for 7-8 minutes. Add ingredients to a food processor and blend to a paste. Add additional olive oil to thin. Refrigerate pesto until ready to use.
Avocado Pesto
- 1 ripe avocado
- 1 cup packed fresh basil
- ¼ cup salted or unsalted pistachios (adjust by adding no salt if using salted )
- 2 T lemon juice
- ¼ t pepper
- 3 garlic cloves
- ¼ to 1/3 cup extra virgin olive oil
Combine all ingredients in a food processor and blend to a paste. Add additional olive oil or filtered water to achieve a smooth sauce.
Toss 2-3 tablespoons of the pesto with cooked pasta, vegetable noodles or quinoa and top with a protein and roasted vegetables.
Toss 2 tablespoons of pesto with cut up vegetables and roast at 425 degrees for 20-25 minutes
Toss 2-3 tablespoons of pesto with cut up chicken, tofu or shrimp, vegetables, and sweet potatoes. Place on a parchment lined cookie sheet and bake at 425 degrees for 25-30 minutes
