How to Cook: Simple Pesto

Serves 6

Pesto is so versatile, you'll never run out of ways to enjoy it. Toss spoonfuls of this no-cook sauce with hot pasta or steamed vegetables, use it as a spread on sandwiches and wraps, or serve as a dip with raw veggies or pita chips. You can easily adapt pesto to your budget by substituting sale-priced nuts, herbs/greens and cheese, or what you've got on hand or in the garden. Sunflower seeds might be the ticket for those with nut allergies.

Special Diets
Dairy Free
Fat Free
Gluten Free
High Fiber
Low Fat
Low Sodium
Sugar Conscious
Vegan
Vegetarian
Wheat Free
Nutritional Info
Per Serving: 110 calories (90 from fat), 10g total fat, 2g saturated fat, 5mg cholesterol, 300mg sodium, 2g carbohydrates, (1 g dietary fiber), 4g protein.
Serves 6
  • 1/4 cup nuts, such as walnuts, pine nuts or sunflower kernels
  • 2 cups packed chopped raw herbs/greens, such as basil, kale or parsley
  • 1/2 cup grated hard cheese, such as Parmesan or Romano
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon water (optional)
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
Serves 6

Pulse all ingredients in a food processor until smooth.

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