Low Sodium Homemade Pesto
Why buy store bought pesto when you can whip up a batch at home in just a matter of minutes? This low sodium version is dairy free, full of heart healthy fats, and pairs perfectly with a variety of recipes!
Recipe developed by Clarissa Paimanta, RD and tested by Jennifer Krasilovsky, KidneyRD Intern 2021
Print
Pin
Servings: 6 servings
Calories: 141kcal
Ingredients
- 1 1/2 cup fresh basil leaves packed
- 1/4 cup walnuts
- 1/3 cup extra virgin olive oil
- 1 clove garlic
- 1 tablespoon lemon juice to taste
- 1/4 teaspoon salt to taste
- 1/4 teaspoon pepper to taste
- Optional: 1-2 tbsp nutritional yeast to taste
Instructions
- Add all ingredients into the blender. Blend on high speed until desired smoothness. Adjust seasonings to taste, adding nutritional yeast for a cheesier flavor.
- Pour pesto into an airtight container and store in the fridge for up to 5 days or in the freezer for up to 30 days.
Variations:
- Herbs: Feel free to mix things up by replacing a portion of the basil with parsley, chives, spinach, or even kale.
- Nuts: Walnuts are lower in potassium but may be slightly bitter. Use pine nuts for a more traditional pesto, cashews for a milder flavor, or any of your favorite nuts or seeds.
- Fats: Add 1/2 avocado to replace half of the olive oil
Nutrition
Calories: 141kcal | Carbohydrates: 1g | Protein: 1g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Sodium: 98mg | Potassium: 45mg | Fiber: 1g | Sugar: 1g | Vitamin A: 318IU | Vitamin C: 2mg | Calcium: 17mg | Iron: 1mg
Tried this recipe?Mention @KNI_Care or tag #KNIrecipes!