Zesty Basil Pesto

Zesty Basil Pesto
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 203.5
  • Total Fat: 18.6 g
  • Cholesterol: 9.9 mg
  • Sodium: 379.7 mg
  • Total Carbs: 4.4 g
  • Dietary Fiber: 1.3 g
  • Protein: 7.4 g

View full nutritional breakdown of Zesty Basil Pesto calories by ingredient


Introduction

Pesto is one of my favorite Italian sauces. I love the strong flavors of the basil, garlic and Parmesan cheese together!

Had a craving for something healthy last night, so instead of eating my pesto with pasta I made zucchini "noodles". They are a great way to trick your mind, avoid the carbs and sneak in extra veggies! Pesto is one of my favorite Italian sauces. I love the strong flavors of the basil, garlic and Parmesan cheese together!

Had a craving for something healthy last night, so instead of eating my pesto with pasta I made zucchini "noodles". They are a great way to trick your mind, avoid the carbs and sneak in extra veggies!
Number of Servings: 4

Ingredients

    - 2 cups, Organic Basil
    - 1 oz, Organic Lemon Juice (just one lemon)
    - 1/3 cup, Pine Nuts
    - 2 Tbsp, Organic Olive Oil
    - 3-4 cloves, Organic Garlic
    - 1/4 tsp, Himalayan Salt
    - 1/4 tsp, Black Pepper
    - 1/2 cup, Parmesan Cheese

Tips

I use a Magic Bullet Deluxe Blender Mixer, seriously the quickest clean up ever and you can store the remaining pesto in it for 5-7 days.

Try roasting the pine nuts in a toaster oven/conventional oven for about 5 minutes for a nuttier flavor.

I use Himalayan Salt versus regular table salt due to the health benefits and incredibly high mineral content. Himalayan Salt is highest grade of natural salt that is derived from ancient sea salt deposits, and it is believed to be the purest form of salt available. Plus, it's pretty and PINK!

I add the Parmesan cheese to the blender after the other ingredients are fully blended. It tends to soak up the lemon juice and oil, so adding it last will which makes it so you may need to add more.


Directions

You will need a blender or food processor to make this recipe.

1. Tear the basil leaves off of the stems and pack them into the blender.

2. Squeeze the juice out of one lemon (about 1 ounce) and pour over the leaves in blender.

3. Peel, chop and add garlic.

4. Add the pine nuts, olive oil, salt and pepper. Pulse and then blend until smooth.

5. Once blended add the Parmesan cheese to the mix and blend until mixed.

Serving Size: Makes about 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user FOODIEINMOTION.