Pesto is a fairly new favorite food of mine. I keep about 3 basil plants growing in my kitchen year-round because we eat them so often.
Growing basil inside is almost too easy. I just keep my plants sitting in a sunny spot and water them every single day. The full leaves remind me it’s time to make some pesto!! Just pick the leaves off and before you know it your plant will be full again : )
Serving pesto over pasta and zucchini noodles was my first introduction to pesto. We like to add some extra toasted pine nuts on top and a sprinkle or two of fresh Parmesan cheese. Dairy-free versions of parmesan are good too. My favorite dairy-free brand is Follow Your Heart.
Sometimes my husband adds leftover chicken pieces to this pesto and pasta combination.
The unique flavor of pesto also makes a tasty dip to serve as an appetizer and will add a little pizazz to sandwiches.
Instead of pizza sauce try pesto over the pizza crust ~ then build & bake your pizza as usual.
This is incredible and the flavor of the pesto blends perfectly with the pizza toppings. I usually share my last piece of pizza with my husband…not when I use pesto.
Another way to use pesto on pizza is to spread pesto over the crust first then add pizza sauce over the pesto! Be sure to try this too!!
Experiment and enjoy the pesto!
Since this pesto has less fat you will need to work it around the pasta a little more than a higher fat recipe. Of course, you can always add more oil if you prefer.
Toast the pine nuts in a skillet over medium heat and toss while cooking. The pine nuts should get a nice toasted color, in 3-5 minutes. Put all ingredients in a food processor and process until nice and smooth. Shake in some salt and pepper.
That’s it…dish up!
Freeze leftovers for pizza and sandwiches.
Follow these simple steps:
Toast pine nuts for about 5 minutes on med/high or until they get a nice toasted color. Toss in a few extra to sprinkle on top if desired.
Process all ingredients at once in a food processor until smooth.
Serve in a bowl for everyone to dish up.
Fresh Pesto ~ Less Fat Recipe
- 2/3 cup toasted pine nuts
- 1/3 cup olive oil
- 2 Tbsp minced garlic
- 2/3 cup nutritional yeast
- 2 bunches of fresh basil leaves about 2 cups and I pack it in
- salt and pepper to taste
- Toast the pine nuts in a skillet over medium heat and toss while cooking. The pine nuts should get a nice toasted color, in 3-5 minutes.
- Put all ingredients in a food processor and process until nice and smooth. Shake in some salt and pepper.
- That's it...dish up!
- Freeze leftovers for pizza and sandwiches.