Enjoy the fresh, vibrant taste of basil pesto without the extra calories. This healthy pesto recipe is made without pine nuts and uses a modest amount of heart-healthy olive oil for a lighter sauce that’s still packed with flavor. It’s a perfect nut-free option that whips up in just five minutes.
This pesto is a healthier alternative to traditional versions because it strategically omits high-calorie ingredients without sacrificing the classic flavor you love.
Pesto can be very healthy, especially when made at home where you can control the ingredients. This version is a healthier choice as it's lower in calories and fat than traditional pesto. It offers healthy fats from olive oil and nutrients from fresh basil.
A common mistake is over-processing, which can make the pesto bitter. Another is not using fresh enough basil, which is key to a vibrant color and flavor. Also, be sure to wash and thoroughly dry your basil leaves to prevent a watery sauce.
To make this recipe vegan, simply substitute the Pecorino Romano cheese with 2-3 tablespoons of nutritional yeast. This will provide a similar cheesy, savory flavor.
Pesto is incredibly versatile. Toss it with whole-wheat pasta or zucchini noodles, use it as a sauce for homemade pizza, spread it on sandwiches or wraps, or mix it into scrambled eggs or roasted vegetables.
Now that you have this delicious homemade pesto, here are a few healthy and creative ways to use it. These recipes showcase how a vibrant sauce can transform simple ingredients into an exciting meal.
Making your own sauces, dips, and dressings is one of the easiest ways to elevate your meals while avoiding the added sugars and preservatives found in many store-bought products. This collection features more simple and flavorful recipes that are perfect for adding a healthy, homemade touch to your favorite dishes.
Recipe yields 8 servings
Wash and dry basil leaves. Add all ingredients to a food processor or blender. Pulse until blended completely, making sure all the basil leaves are finely chopped. Store in a mason jar or airtight container in the refrigerator for up to 1 week.
Swap the Pecorino Romano cheese for 2-3 tablespoons of nutritional yeast to achieve a similar savory, cheesy flavor.
While basil is classic, you can make pesto with other greens. Try substituting half of the basil with fresh spinach or arugula for a different flavor profile.
If you don't have Pecorino Romano, an equal amount of freshly grated Parmesan cheese will also work well.
You are going to want to use this homemade pesto on just about everything. It offers a quick and easy way to add a ton of fresh flavor to a wide variety of meals. Think beyond just pasta—try mixing it into burgers for a burst of herbaceous flavor or using it as a vibrant spread on protein-rich wraps. Of course, it's a classic as an herby sauce for pasta dishes and is delicious when drizzled on pizza for extra flavor.