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    Home » Recipes » Vegetarian

    Simple Pesto Recipe

    Published: Jan 17, 2013 · Modified: Jun 2, 2024 by Lauren Kelly · This post may contain affiliate links.

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    This Simple Pesto recipe is light and healthy and made with just a few, easy ingredients! This delicious basil pesto recipe can be used for so many different meals.

    Pesto in a white bowl.Pin

    Ahhhh pesto....it is quite possibly my favorite food. I make all different types and put it on just about everything.  

    The beauty of this basil pesto recipe is that you can use all different types of nuts and seeds.  In this recipe I use pine nuts.  

    It is the most classic version of pesto and nothing beats a classic, right?

    If you are looking for some yummy, healthy recipes made with pesto you will love this Cheesy Stuffed Pesto Chicken Breasts, Squash Noodles with Kale Arugula Pesto with Crunchy Chickpeas and this Zucchini Noodles with Sundried Tomato Pesto!

    All of these would be even more yummy with some Low Carb Bulletproof Hot Chocolate, Apple Chai Latte, Eggnog Latte and definitely some Spiked Apple Cider! 

    Also, my cookbooks are both on sale now and would make a great gift! The Everything Wheat Free Diet Cookbook and The Greek Yogurt Cookbook are both the lowest prices I have seen!

    Why You Should Make This Pesto Recipe

    This is just one of the many delicious recipes in my cookbook, The Everything Wheat Free Diet Cookbook!

    My hands were shaking so bad flipping through the pages the very first time...it was like giving birth to my 4th baby.

    I hope you like it.  I am SO proud of it and can't wait for everyone to read it!  Go check out Amazon.com and Barnes and Noble if you'd like to order it.  

    I like to keep this basil pesto recipe in the refrigerator (in an airtight container) all the time. On nights when I don't know what to make for dinner (which seems to be more often these days) I grill or bake some chicken and spread this delicious pesto on top.

    Easy peasy just how I like it.

    And because this basil pesto recipe seems so fancy, it comes across as a meal that took hours to prepare. Only you and I know ridiculously easy it is to make.

    I actually made this for Christmas dinner one year when my kids were super young and I didn't have as much time to cook. No one had any idea how little time it took to prepare.

    Recipe Tips

    I've also made pumpkin pesto with pumpkin seeds that was ridiculously delicious too.  The possibilities are endless.

    You can use sunflower seeds, walnuts, almonds, cashews... you can use different cheeses besides Parmesan like Manchego, Asiago or Romano...... you can also substitute parsley, cilantro, spinach or arugula for the basil.  

    Get creative and use whatever you like and whatever you have in the house!

    I have created so any various recipes for all kinds of pesto. Honestly, I haven't made one that hasn't been delicious.

    Related Recipes

    Walnut Pesto Toast with Gorgonzola Cheese

    Italian Pesto Pasta Salad

    Pesto Arugula Yellow Tomato Pizza with fresh Basil

    Please feel free to follow me on Pinterest, Facebook and Instagram! Thanks for stopping by!

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    Simple Pesto Recipe from Lauren Kelly NutritionPin

    Simple Pesto

    Simple basil pesto recipe that you will make over and over again!
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    Course: brunch, dinner
    Cuisine: American, Italian
    Diet: Vegetarian
    Prep Time: 5 minutes minutes
    Total Time: 10 minutes minutes
    Servings: 12 servings
    Calories: 128kcal
    Author: Lauren Kelly

    Ingredients

    • 4 ounces extra virgin olive oil
    • 3 garlic cloves
    • 1½ ounces pine nuts or nuts of choice, walnuts, cashews, pumpkin seeds etc
    • 2 ounces parmesan cheese
    • 2 ounces fresh basil leaves torn

    Instructions

    • Add ingredients to Vita-Mix (or other high speed blender or food processor) in the order displayed.
    • If using Vitamix: Turn machine to Variable Speed 1, then increase quickly to Variable Speed 7, blend for 1 minute. If using food processor: blend until smooth.

    Notes

    To store: Place in an airtight container in the refrigerator for up to 5 days.

    Nutrition

    Calories: 128kcal | Carbohydrates: 1g | Protein: 2g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 3mg | Sodium: 76mg | Potassium: 43mg | Fiber: 0.2g | Sugar: 0.2g | Vitamin A: 287IU | Vitamin C: 1mg | Calcium: 66mg | Iron: 0.5mg
    Tried this Recipe? Pin it for Later!Mention @lkellynutrition or tag #lkellynutrition!
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    Comments

    1. Julia

      January 14, 2014 at 7:00 pm

      Um ... this looks great, but cheese definitely is NOT vegan. Can you just leave it out or do you need to change the proportions of the other ingredients to make the texture right?

      Reply
      • lauren

        January 14, 2014 at 7:42 pm

        Yes Julia you are absolutely right, cheese is definitely not vegan 🙂 You can just take it out and all the other ingredients stay the same. Thanks!

        Reply

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    Hi, I'm Lauren! I love creating easy, simple, healthy recipes for you! Many of them are low carb and gluten free, and all of the are delicious!.

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