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Healthy Pesto Recipes

Thrive Carolinas / Uncategorized  / Healthy Pesto Recipes

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

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Madeline Groves

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