Best 6 Basil Pesto Lighter Version Recipes
For those seeking a vibrant and aromatic sauce that complements a variety of dishes, basil pesto is an undeniable culinary gem. Originating from the Liguria region of Italy, this versatile condiment is traditionally crafted with fresh basil, pine nuts, garlic, and olive oil. Its vibrant green hue and herbaceous flavor profile make it a delightful addition to pasta, pizza, sandwiches, and salads.
In this article, we venture beyond the classic basil pesto recipe to explore lighter variations that cater to diverse dietary preferences and health goals. From a vegan pesto that swaps pine nuts for walnuts and incorporates nutritional yeast to a keto-friendly pesto that utilizes almond flour and avocado oil, these recipes offer a range of options that maintain the essence of traditional pesto while introducing unique twists.
Additionally, we delve into a flavorful roasted red pepper pesto, adding a smoky and sweet dimension to the classic recipe. For those seeking a spicy kick, a jalapeño pesto offers a fiery twist, while a sun-dried tomato pesto imparts a tangy and umami-rich flavor. Whether you're a seasoned pesto enthusiast or new to this culinary delight, these recipes promise to elevate your cooking repertoire and bring a burst of freshness and flavor to your meals.
BASIL PESTO - "LIGHTER VERSION"
A lighter version of the clasic pesto. This recipe is great for all the beautiful, fresh basil available in the summer
Provided by Kozmic Blues
Categories Sauces
Time 5m
Yield 3/4 cup
Number Of Ingredients 6
Steps:
- Add nuts and garlic to blender and pulse until minced.
- Add olive oil, pulse a few time more.
- Add basil leaves, cheese, salt and blend until smooth.
- Scrape sides of blender as you go to make sure everthing mixes well.
- Serve with your favorite pasta.
BASIL PESTO RECIPE
Pesto Sauce is so easy to make and homemade pesto tastes way better than storebought. This Basil Pesto recipe is fantastic with pasta, chicken, or sandwiches.
Provided by Natasha of NatashasKitchen.com
Categories Easy
Time 10m
Number Of Ingredients 8
Steps:
- Wash and dry the basil leaves.
- Place basil into a food processor, add cheese, nuts, garlic cloves, lemon juice, olive oil, salt, and pepper. Process until smooth.
- Season with more salt to taste if desired.
Nutrition Facts : Calories 205 kcal, Carbohydrate 2 g, Protein 3 g, Fat 21 g, SaturatedFat 4 g, Cholesterol 8 mg, Sodium 290 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
BASIC BASIL PESTO
Rich & chunky pesto with a robust nutty flavor. Great with toasted bread, pizza, or your favorite pasta! Store in refrigerator or freezer.
Provided by Tipsy Inspirations
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Vegetarian
Time 15m
Yield 6
Number Of Ingredients 5
Steps:
- Place pine nuts in a single layer in a dry skillet over medium-low heat. Cook, stirring constantly, until fragrant and golden brown, 3 to 5 minutes. Transfer immediately to a plate to stop the cooking process; allow to cool, about 5 minutes.
- Combine pine nuts, basil, and garlic in the bowl of a food processor; pulse until blended. Pour olive oil in slowly, with the processor running on low speed, until mixture is smooth. Add Parmesan cheese and process just until combined.
Nutrition Facts : Calories 218.3 calories, Carbohydrate 1.5 g, Cholesterol 5.9 mg, Fat 22.1 g, Fiber 0.4 g, Protein 3.8 g, SaturatedFat 4 g, Sodium 102.8 mg, Sugar 0.2 g
LIGHTER PESTO
With fresh basil at its summer peak, we can add more basil and less oil and nuts to this recipe.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 10m
Yield Makes 3/4 cup
Number Of Ingredients 7
Steps:
- In a food processor, combine basil, walnuts, Parmesan, garlic, lemon juice, and 3 tablespoons water; season with salt and pepper. Puree until a paste forms.
- With motor running, add oil in a thin stream. Process until very smooth, about 1 minute.
Nutrition Facts : Fat 16 g, Fiber 8 g, Protein 11 g
BASIL PESTO
Keep this basic Basil Pesto recipe from Food Network Kitchen in your arsenal and use it for topping pasta, fish, chicken, pizza and more.
Provided by Food Network Kitchen
Time 5m
Yield 1 cup
Number Of Ingredients 6
Steps:
- Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper.
- If using immediately, add all the remaining oil and pulse until smooth. Transfer the pesto to a large serving bowl and mix in the cheese.
- If freezing, transfer to an air-tight container and drizzle remaining oil over the top. Freeze for up to 3 months. Thaw and stir in cheese.
BASIL PESTO
Though pesto means "pounded" in Italian, the rush of modern life has taken the recipe out of the mortar and into the blender (or food processor) for most of us. This version, adapted from a Ligurian woman, Lidia Caveri, gently encourages (but does not require) a return to the mortar. The constant rap of the pestle will jostle the nuts, basil and garlic into an emulsified base. Add the oil and cheese to get an impossibly thick, creamy sauce that clings to pasta unlike any machine-made counterpart could. Though you might think otherwise, the pesto will come together before the pasta water has a chance to boil. And as a bonus, there'll be no blender to wash up afterward.
Provided by Samin Nosrat
Categories dinner, easy, lunch, pastas, sauces and gravies
Time 30m
Yield About 1 cup sauce, which is perfect for a pound of pasta
Number Of Ingredients 8
Steps:
- Set a large pot of water to boil over high heat.
- Use a mortar and pestle to pound and grind the pine nuts to a fine paste (no distinct pieces should be visible). Add the garlic, and pound until smooth and integrated.
- If the basil leaves are very large, run a knife through them once or twice to cut them down in size. Add basil to pine nuts along with a pinch of salt, which will help break down the leaves. Continue pounding and grinding until the basil breaks down completely (if your mortar is small, pound the basil in batches), about 7 minutes. Once the nuts and basil combine into a thick green paste, stir in Parmesan, pecorino and oil. Taste, and adjust salt as needed.
- Generously season water with salt. Cook pasta until al dente, then drain, reserving a cup of cooking water. (Tip: Heat your serving bowl by using it as a lid for pasta pot)
- Place cooked pasta in the serving bowl, and stir in pesto. Add splashes of cooking water and olive oil as needed to loosen the sauce and ensure the pasta is evenly coated. Garnish with Parmesan, and serve immediately.
Tips:
- For a more intense flavor, use fresh basil leaves. If using dried basil, use half the amount specified in the recipe.
- To make a vegan pesto, omit the Parmesan cheese and use nutritional yeast instead.
- For a nut-free pesto, substitute sunflower seeds or hemp seeds for the pine nuts.
- If you don't have a food processor, you can make pesto by hand. Simply chop the basil, garlic, pine nuts, and Parmesan cheese together until finely minced. Then, stir in the olive oil until well combined.
- Pesto can be stored in an airtight container in the refrigerator for up to 5 days. You can also freeze pesto for up to 3 months.
- Pesto is a versatile condiment that can be used in a variety of dishes. Try it on pasta, pizza, chicken, fish, or vegetables.
Conclusion:
Basil pesto is an easy-to-make and delicious sauce that can be used in a variety of dishes. It's a great way to add flavor and nutrition to your meals. With its vibrant green color and nutty flavor, basil pesto is sure to become a favorite in your kitchen.
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