Easy Pesto Recipe
Looking for an easy pesto recipe for a busy weeknight dinner everyone will love? Make my 5 Minute Pesto Recipe, and, I promise, you'll be hooked!
Servings: 4 servings
Calories: 272kcal
Ingredients
- 2 cups fresh basil + leafy greens {i.e. spinach kale, chard, etc}
- 1/2 cup extra virgin olive oil
- 1/4 cup grated Parmesan cheese {omit for vegan version}
- 1/4 cup pine nuts
- 3 cloves garlic {omit & add 1 tablespoon garlic oil for low FODMAP version}
- 1/4 teaspoon salt or to taste
- 1/4 teaspoon ground black pepper or to taste
Instructions
- Combine all the ingredients in a food processor with blade attachment. Process until blended. Scrape down sides, and process again until smooth, or desired consistency is achieved. Store in refrigerator, tightly covered, until ready to use, or for up to 3 days. Or, freeze in ice cube trays, and defrost as needed when ready to serve.
Video
Notes
Serving Suggestions
- Serve on top of your favorite pasta. I especially like this with lentil or chickpea pasta {affiliate links} for extra protein and fiber. All you need on the side, is some fresh fruit.
- Make a pizza! Top your favorite crust with pesto, then add cheese and sliced fresh tomatoes for a delicious pizza night!
- Add this easy pesto to veggie noodles or noodles.
- Swirl it in to a bowl of soup. Yum!
- For a healthy snack., how about topping some Greek yogurt with a little pesto, then serving it with carrots, cucumber, and other veggies? Sounds good to me!
- Oh, and for breakfast, scrambled eggs go really well with this easy pesto recipe + chopped up cherry tomatoes and spinach. Enjoy!
Nutrition
Serving: 1serving | Calories: 272kcal | Carbohydrates: 1g | Protein: 2g | Fat: 28g | Saturated Fat: 4g | Cholesterol: 5mg | Sodium: 253mg | Potassium: 92mg | Vitamin A: 1460IU | Vitamin C: 5mg | Calcium: 88mg | Iron: 0.6mg