Since I love adding pesto to so many of my meals, I figured why not make this Light Pesto Sauce! Most pesto recipes I’ve come across are heavy on the olive oil and cheese side… welp, not this bad girl. She’s light, creamy, and packed with flavor. I usually use this sauce as a base for pasta dishes, and recently tried it as a dip for these tasty acorn squash wedges. Everything. The sauce can be stored for up to 1 week in the refrigerator, or can be frozen for up to 6 months.
Pesto is a great addition to all your meals to pack in that flavor without all the unhealthy fats and oils that other condiments would add. Basil is all the kick that you need. This recipe is also great because you can use any type of nut that you have on hand (great for varying your nutrients in your recipe). Walnuts are a great source of omega-3 fats, copper, and magnesium, while pine nuts are a great source of vitamin E and vitamin K. My personal favorite is to toast my pine nuts in some olive oil before tossing them in the pesto. It brings out such a rich flavor that is to die for!
This recipe is so simple. Take your food processor or blender and add basil, water, garlic, olive oil, whatever nut you choose, salt and pepper, and a touch of parmesan cheese if you want. Blend. How easy is that? The sauce is then ready to be enjoyed on your favorite dishes. Add it to eggs, throw it on a sandwich, or use it as a dip. What is your favorite way to use pesto sauce? Let us know what you think in the comments below! xo
- 2 cups of fresh basil leaves
- 1/4 cup of water
- 3 cloves of garlic
- 3 tablespoons of olive oil
- 2 tablespoons of nuts (I’ve used walnuts, almonds, and pine nuts- all have worked well)
- Salt and pepper to taste
- Optional: 1 tablespoon of parmesan cheese
- In a food processor or blender, blend everything except salt and pepper. After having a smooth mix, add salt and pepper to taste.
- The sauce can be stored for up to 1 week in the refrigerator, or can be frozen for up to 6 months.
