NuCook's Favorite Pesto Recipes
Eva’s Traditional Basil Pesto
Makes about ¾ cup pesto
Nutrition per serving (2 tablespoons pesto)– calories: 185, fat: 18g (saturated fat: 3g), carbohydrates: 2g, protein: 3g, fiber: 0g, sugar: 0g, sodium: 340mg
¼ cup pine nuts, toasted (or substitute almonds or walnuts)
2-3 garlic cloves, unpeeled
4 cups packed fresh basil leaves
⅓ cup extra-virgin olive oil
½ teaspoon salt
½ cup (1 oz) finely grated Parmesan cheese or Pecorino Romano
Toast the nuts in a small, heavy skillet over medium heat, stirring frequently, until just golden and fragrant, about 5 minutes; set aside. Add the garlic to the empty skillet and toast over medium heat, shaking the pan occasionally, until fragrant and the color of the cloves deepens slightly about 7 minutes. Let the garlic cool slightly, then peel, and chop.
Process the nuts, garlic, basil, oil, and 1⁄2 teaspoon salt in a food processor until smooth, stopping as necessary to scrape down the sides of the bowl, about 1 minute. Stir in the Parmesan and season with salt and pepper to taste.
Andrea’s Sunflower Seed Pesto
Makes about ¾ cup pesto
If the sunflower seeds are already salted, you won’t need to add any additional salt.
Nutrition per serving (2 tablespoons pesto)– calories: 232, fat: 23g (saturated fat: 4g), carbohydrates: 3g, protein: 3g, fiber: 1g, sugar: 0g, sodium: 50mg
1 packed cup basil leaves
2 cups fresh spinach and/or arugula (or 1 cup frozen spinach)
½ cup (1 oz) freshly grated Parmesan-Reggiano or Romano cheese
⅓ cup roasted sunflower seeds (roast them yourself or buy them already roasted*)
3 medium-sized garlic cloves, minced
½ cup extra virgin olive oil
Salt* and freshly ground black pepper
In a food processor or blender combine basil and spinach leaves, sunflower seeds, cheese, and garlic. Process until smooth. With the motor running, slowly add the olive oil. Season with salt and freshly ground black pepper to taste.
Laura’s Vegan Hemp and Wild Arugula Pesto
Makes 2 cups
Nutrition per serving (2 tablespoons pesto)– calories: 55, fat: 5g (saturated fat: 1g), carbohydrates: 2g, protein: 2g, fiber: 0g, sugar: 0g, sodium: 54mg
This pesto tastes great on pasta or whole wheat crackers. You can substitute any leafy greens such as spinach or kale.
2 cups arugula
½ cup chopped parsley
½ cup hemp hearts
1 teaspoon garlic powder
¾ teaspoon kosher salt
2 tablespoons lemon juice
2 tablespoons cup nutritional yeast
Pinch of cayenne
½ teaspoon agave (optional)
2 tablespoons olive oil or other neutral vegetable oil like sunflower or avocado
Place all ingredients except oil in a food processor and process until smooth. Slowly drizzle oil in and process until incorporated, scraping down the sides with a spatula. Serve immediately or refrigerate for up to 1 week.
Eva’s Traditional Basil Pesto
Andrea’s Sunflower Seed Pesto
Laura’s Vegan Hemp and Wild Arugula Pesto
