HOMEMADE HEALTHY PESTO RECIPE

This homemade healthy pesto recipe is for you, with Italian love from us! It’s so good that you won’t want to miss out on it. This dish holds a special place in my heart, as it was the very first recipe my Italian grandmother taught me to make. I can still recall the aromas of fresh basil and garlic filling the kitchen as we blended together the vibrant flavors that make pesto so incredible.

Now, I’ve lightened up this classic Italian recipe without sacrificing any of that delicious flavor we all love. I’m so happy to share this easy, lighter version and create memories with my daughter, Ella, as we whip up this incredible pesto sauce together. Whether you’re tossing it with pasta, spreading it on sandwiches, or drizzling it over roasted veggies, this pesto adds a burst of freshness and deliciousness to any meal. We hope this becomes your special pesto recipe for you and your family!

Why You Will Love This Pesto Recipe

• This homemade pesto is healthy! 
• There is only one tablespoon of olive oil in this recipe!
• It’s incredibly delicious and flavorful!
• This pesto sauce is easy to make! It comes together quickly in a blender or food processor.
• Toasting the pine nuts brings out their flavor and makes this pesto incredible!
• The garlic, Parmesan cheese, toasted pine nuts, and lemon juice add so much flavor to this basil pesto!

What Is Pesto?

Pesto is a flavorful sauce made with fresh basil, pine nuts, Parmesan cheese, garlic, and oil. This homemade pesto comes together easily in a blender or food processor and is packed with flavor while being lightened up! Our recipe uses significantly less oil than many store-bought pesto sauces.

Ingredients Needed

• Basil: The base of this pesto is fresh basil leaves. Remove the basil leaves from the stems, just use the leaves.
• Pine Nuts: Toast the pine nuts to bring out their flavor. This simple step will elevate the overall taste and richness of the pesto, making it even more delicious!
• Olive Oil: Add one tablespoon of olive oil to this pesto.
• Lemon Juice: Freshly squeeze the lemon juice for the best flavor.
• Garlic: Crush one large clove of garlic.
• Parmesan: Use Parmesan cheese, Pecorino Romano, or a blend of both cheeses!
• Water: The cold water helps this pesto blend together.
• Salt: A small amount of salt to enhance all the flavors.

How To Make Healthy Pesto

Step 1: Add the pine nuts to a small pan over medium heat on the stovetop. Then, toast the pine nuts, stirring frequently so they don’t burn. Once toasted, remove them from the pan and let them cool.

Step 2: Wash and dry the basil. Then, remove the stems from the basil leaves.

Next, add the basil leaves, olive oil, fresh lemon juice, crushed garlic, Parmesan cheese, cold water, salt, and toasted pine nuts to a blender or food processor.

Step 3: Blend until smooth and creamy.

How To Serve Pesto

There are many ways you can serve this pesto! Spread it on sandwiches or wraps to add delicious flavor. It also makes a fantastic dip for fresh veggies or even a spread for crackers and bread. Drizzle it over grilled chicken, fish, or roasted vegetables for a burst of fresh flavor, or toss it with pasta or zucchini noodles for a quick, flavorful sauce. You can also use this pesto as a pizza sauce, mix it into soups for an extra layer of richness, incorporate it in scrambled eggs for a savory twist, or serve it with roasted potatoes. Also, this homemade pesto is delicious in our turkey pesto meatballs recipe.

Expert Tips For Making Pesto

• Blend The Pesto: Pesto is traditionally made with a mortar and pestle, but using a blender or food processor is a quicker method. For this recipe, blend the ingredients in a blender or pulse them in a food processor until smooth and well combined, but avoid over-blending the pesto to preserve some texture and maintain the bright, fresh flavors.
• Wash The Basil: Wash and dry the basil. Dry the basil with a salad spinner or pat it dry with paper towels.
• Use The Basil Leaves: Remove the stems from the basil leaves. Only use the basil leaves for this recipe.
• Fresh Basil: Pick the freshest basil you can find. It is important to use fresh, vibrant basil leaves that don’t have brown spots.
• High-Quality Oil: Use high-quality extra virgin olive oil for the best flavor in your pesto.
• Toast The Pine Nuts: Lightly toasting the pine nuts enhances their natural flavor and adds a nutty richness to the pesto. Don’t just add the pine nuts to the blender, it is important to toast them first for the best flavor.
• Don’t Burn The Pine Nuts: Move the pine nuts around in the pan with a spatula as you toast them so they don’t burn. They should be golden brown and toasted, not burnt. Once done, to prevent them from cooking further or burning, quickly remove them from the hot pan and transfer them to a bowl to cool.
• Pesto Consistency: If your pesto is too thick, add a bit of additional water or olive oil to reach your desired consistency.

Storage Instructions

Store leftover pesto in an airtight container in the refrigerator for 4-5 days. As an option, to help prevent your pesto from turning brown, add a thin layer of olive oil on top.

Variations

• Pine Nuts Substitution: If you don’t have pine nuts, substitute them with walnuts! Lightly toast the walnuts in a pan, let them cool, and then add them to the blender.
• Grate The Cheese: You can use pre-grated Parmesan or Pecorino Romano to save time. For maximum flavor, you can freshly grate the parmesan cheese for this recipe.
• Make Vegan Pesto: To make this pesto vegan, replace the Parmesan cheese with three tablespoons of nutritional yeast.
• Add Sun-Dried Tomatoes: Incorporate sun-dried tomatoes into this pesto for a rich, tangy flavor that compliments the basil. You can blend about one tablespoon of sun-dried tomatoes into the pesto. If you use sun-dried tomatoes not packed in oil, soften them in hot water, drain the water, and let them cool before adding them to the blender.
• Add Avocado: Blend half of a ripe avocado with the rest of the ingredients to make an avocado basil pesto! This variation would be perfect as a dip or for spreading on sandwiches.

Frequently Asked Questions

Is Pesto Healthy?

This homemade pesto is a healthier option with less fat and calories than traditional versions! Our recipe uses much less oil than most pesto recipes. There is only one tablespoon of oil in this entire recipe. Also, it is made with fresh ingredients.

Can I Make This Pesto Vegan?

Yes, you can make this pesto recipe vegan! To do so, omit the Parmesan cheese and substitute it with three tablespoons of nutritional yeast. Nutritional yeast adds a cheesy flavor while keeping this recipe vegan and dairy-free.

How Long Does Homemade Pesto Last?

This homemade pesto is best enjoyed within five days of making it when stored in an airtight container in the fridge.

Can I Make Pesto Without Pine Nuts?

Yes, you can make homemade pesto without pine nuts! For this recipe, substitute the pine nuts for walnuts. Lightly toast the walnuts and let them cool before adding them.

Can I Freeze Pesto?

You can freeze pesto! It is best to freeze pesto in an ice cube tray for easy portioning. Then, transfer the frozen pesto cubes to a freezer-safe bag for up to three months.

More Recipes To Try Next!

• Pistachio Pesto
• Healthy Eggplant Parmesan
• Turkey Pesto Meatballs
• Cottage Cheese Quiche
• Roasted Tomato Sauce
• Cottage Cheese Alfredo Sauce
• Mediterranean Spaghetti Squash
• Air Fryer Cherry Tomatoes
• Cottage Cheese Pizza Crust
• Italian Turkey Meatballs

If you try this recipe please be sure to leave us a comment and star rating ★★★★★ letting us know how it turns out for you.

5 from 2 votes

HOMEMADE HEALTHY PESTO RECIPE

Prep: 10 minutes mins

Cook: 2 minutes mins

Total: 12 minutes mins

Servings: 4 servings

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This is the ultimate homemade healthy pesto recipe! I’ve lightened up this classic Italian recipe without sacrificing any of that delicious flavor we all love.

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Ingredients 

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• ▢ 1 large bunch of basil (about 4 ounces)
• ▢ 2 tablespoons pine nuts, toasted
• ▢ 1 tablespoon olive oil
• ▢ 1 tablespoon fresh lemon juice
• ▢ 1 large garlic clove, crushed
• ▢ 1/3 cup grated Parmesan cheese, Pecorino Romano, or a blend of both
• ▢ 3 tablespoons cold water
• ▢ 1/4 teaspoon salt

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Instructions 

• Add the pine nuts to a small pan over medium heat on the stovetop. Then, toast the pine nuts for 2-3 minutes, stirring frequently so they don’t burn. The toasted pine nuts should be golden brown, not burnt. Once toasted, remove them from the pan and let them cool.
• Wash and dry the basil. Next, remove the stems from the basil leaves. Add the basil leaves, olive oil, fresh lemon juice, crushed garlic, Parmesan cheese, cold water, salt, and toasted pine nuts to a blender or food processor.
• Blend until smooth and creamy. After that, serve this pesto and enjoy!

Video

Notes

• Serving: This recipe makes about 1/2 cup to 3/4 cup of pesto. This recipe serves four and each serving is about 2 to 2.5 tablespoons of pesto.
• Toast The Pine Nuts: Lightly toasting the pine nuts enhances their natural flavor and adds a nutty richness to the pesto. Don’t just add the pine nuts to the blender, it is important to toast them first for the best flavor.
• Storage: Store leftover pesto in an airtight container in the refrigerator for 4-5 days.

 

WW Points: 3 points per serving

To see your WW Points in the WW app for this recipe click here! Or, please manually add the ingredients to the recipe builder.

Nutrition

Calories: 101kcal, Carbohydrates: 1.7g, Protein: 26.3g, Fat: 4g, Saturated Fat: 0.4g, Cholesterol: 65mg, Sodium: 151mg, Fiber: 0.6g, Sugar: 0.5g

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @wwhealthyfoodiegirl or tag #healthyfoodiegirl!