This Low-Sodium Pesto is creamy, flavorful and packed with nutrition. It's also much lower in sodium than most commercial brands. You can make your own in less than 5 minutes!
- 2 cups fresh basil
- ½ cup pine nuts
- 2 garlic cloves
- ½ cup olive oil extra virgin
- 1 tablespoon fresh lemon juice
- ¼ teaspoon coarse kosher salt see notes*
- ¼ teaspoon ground black pepper
- 1 teaspoon nutritional yeast optional
- pinch cayenne pepper powder optional
Start by washing your fresh herbs in water and then pat them dry in a paper towel or use a salad spinner.
In a food processor, process the garlic first until its finely chopped, or you can grate it in there to make sure there aren't any chunks of garlic.
Remove most of the stems from the basil (some are okay) and put the basil in the food processor. Add in the rest of the ingredients and process until the pesto comes out smooth.
- If you need to further reduce the sodium in this pesto, you can leave out the salt altogether. This will put the sodium level at about 1 mg per tablespoon.
- Additionally, coarse kosher salt does not measure the same as a fine salt. If your salt is not coarse, consider using less as it can be saltier.
Calories: 480kcalCarbohydrates: 5gProtein: 4gFat: 52gSaturated Fat: 6gPolyunsaturated Fat: 12gMonounsaturated Fat: 31gSodium: 196mgPotassium: 211mgFiber: 1gSugar: 1gVitamin A: 852IUVitamin C: 6mgCalcium: 37mgIron: 2mg