This Low Salt Pesto recipe is incredibly easy and perfect for the summer into fall months when there is more basil than you even know what to do with. This sauce is perfecting for freezing, so you have a healthy flavorful sauce in the dead of winter. This savory sauce is the perfect addition to pasta, a delicious spread on sandwiches and can even be used as the base of a delicious grilled pizza.
| Prep Time | 20 minutes |
| Servings |
cups
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Ingredients
- 1/4 cup pine nuts
- 3 tablespoons chopped garlic (9 cloves)
- 5 cups fresh basil leaves packed
- 1 teaspoon no-salt substitute
- 1 teaspoon freshly ground black pepper
- 1 1/2 cups olive oil
- 1 cup freshly grated Parmesan cheese *I use @wholefoods 365 brand that is 55mg per 1 tbsp
Ingredients
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Instructions
- Place the pines nuts and garlic in the bowl of a food processor and blend for 30 seconds. Add the basil leaves, no-salt substitute and ground black pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is finely pureed. Add the parmesan and puree for a minute. Serve, or store the pesto in the refrigerator or freezer with a thing film of olive oil on top.
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