Easy 5-Minute Healthy Basil Pesto Recipe
Do you want to know my favorite thing about pesto?
No, it's not that it is amazing scrumptious comfort food that can jazz up various types of meals. But that's pretty awesome too.
My favorite thing about pesto is that it is an easy way to increase the greens in your diet (and your kids!) without really even noticing that you are being so healthy.
You can make this easy and healthy basil pesto recipe in 5 minutes, so what are you waiting for?
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The secret that packs a healthy punch
In this recipe, the secret is that the sweet basil is offset by peppery arugula and the duo of fresh greens is incredible! Did you ever think to add arugula to pesto? Such a great secret (which is not so secret anymore...now you know!) Not only is the combo welcomed by your taste buds, but it also packs a mean punch nutritionally.
Even better, you can save some money by using arugula in your homemade pesto. Basil can get expensive, but by using equal parts basil to arugula you get a pesto product with just as much nutrition and flavor and save a little money (to buy the wine to go with your delicious meal...just sayin').
From arugula you get Vitamin K, potassium, a powerhouse of antioxidants, fiber, iron, folate, and vitamin C. Basil contains many minerals like copper and manganese, loads of antioxidants, vitamin K, and beta-carotene. I could go on and on, but take it from the nutritionist (me!), both of these green leafy foods are really great for you!
Make this recipe Paleo/Whole 30/Dairy-Free
Don't let the dairy keep you from enjoying some amazing pesto. Simply substitute the parmesan cheese for some nuts, like pine nuts or pistachios and use the same measurement.
A simple and healthy twist on a classic staple for any family's weekly meal plan, even for those not eating dairy.
The Recipe
5-Minute Healthy Basil Pesto Recipe
When you need a simple, comforting, yet healthy meal option. Easy to make, healthy, and yet super delicious!
2 cups basil (packed tightly)
2 cups arugula (packed tightly)
2 Tbsp lemon ((the juice of one lemon))
2 tsp lemon zest
3 cloves garlic
1/3 cup grated parmesan cheese
1/4 cup extra virgin olive oil
1/2 tsp sea salt
Add all the ingredients in the order listed to a large (14-cup) Cuisinart.
Pulse until roughly mixed and then turn on until completely and thoroughly blended. Add extra olive oil as needed to reach the desired consistency.
Transfer to a glass jar for storage in the fridge or freezer or use immediately.
Keep up to 3 days in the fridge.
Make double or tripe and freeze extra pesto for up to 3 months. Add a thin layer of olive oil on the top of the pesto before freezing to keep it extra fresh and green.
For a dairy-free version, substitute cheese for 1/3 cups nuts, like pine nuts or pistachios.
You should also know...
Saving time as a busy mom is a must! So, when you make this recipe, double or triple it so you can just pull it out of the freezer next time. It can last about 3 months in the freezer, especially if you top the sauce with a layer of olive oil before sealing and freezing.
Fresh basil lasts about 3 days in the fridge. Here are some ideas on how to use the rest up:
use as a spread for sandwiches
pasta or zoodles sauce
on top of salmon, then bake
as a sauce for pizza
dress up some baked or pan-fried chicken
make pesto into a salad dressing with this ratio: 1/2 pesto, 1/4 vinegar or lemon, 1/4 olive oil
mix with hummus for pesto-flavored hummus
add to cooked quinoa with veggies and chicken sausage for a one-dish meal
Kitchen Tools and Ingredients used for this recipe
Cuisinart 14-cup Food Processor
16-ounce Mason Jars (for storing and freezing pesto)
Gotta go - my delicious 5-minute easy & Healthy Basil Pesto Recipe awaits! Be happy I didn't post pics of my whole meal...you would have been salivating all over your phone or laptop!
Great Greens Galore!
P.S. Don't forget to check out my 9 ideas for easy weeknight meals. Maybe you can use this pesto recipe with the easy baked salmon recipe (Meal #1) or dress up your skillet meal with extra flavor in Meal #5.
