Pesto, the delicious green paste, goes well with most dishes. Be it a chicken sandwich, grilled vegetables, salmon, salad, shrimp skewers or pasta, pesto can be paired with almost anything. Since it typically includes fresh basil, which is rich in nutrients, it offers many health benefits. The classic pesto is mostly made with fresh basil leaves, nuts, garlic and parmesan cheese. But don’t restrict yourself, and try some of the best pesto recipes!
Pesto, which originated in Italy, is a flavourful and aromatic sauce. Many know it as a pasta sauce, but it can also be used as a spread, dip or topping for various dishes, says nutritionist Manpreet Kaur Paul.
Pesto can be a healthy addition to your meals for several reasons:
Pesto typically includes fresh basil, which is rich in vitamins A and K, and minerals such as iron and calcium. Also, garlic contains allicin, a compound with potential health benefits.
The primary fat source in pesto comes from extra virgin olive oil and pine nuts. These fats are heart-healthy monounsaturated fats that can contribute to overall well-being, the expert tells Health Shots.
Basil, garlic and olive oil all contain antioxidants that can help to protect your cells from damage caused by free radicals.
When you make pesto at home, you have control over the amount of salt you add, which can be beneficial for those looking to reduce their sodium intake.
Homemade pesto allows you to use fresh and natural ingredients without the additives and preservatives that are often found in store-bought sauces.
Pesto can contribute to your protein intake, especially if made with ingredients like pine nuts or Parmesan cheese.
Basil, a primary ingredient in pesto, contains essential oils like eugenol, which is known to have anti-inflammatory and anti-bacterial properties.
While pesto can be a nutritious choice, moderation is the key. The calorie content of pesto can be relatively high due to the inclusion of olive oil and nuts, so it’s important to be mindful of portion sizes.
Learn how to make pesto with these quick and basic recipes. Some of these can also help you to make pesto without pine nuts!
Ingredients
• 2 cups of fresh basil leaves
• 1/2 cup of pine nuts (toasted)
• 2 cloves of garlic
• 1/2 cup of grated Parmesan cheese
• 1/2 cup of extra virgin olive oil
• Salt and pepper to taste
Method
Combine basil, pine nuts, garlic, and Parmesan cheese in a food processor. With the processor running, slowly pour in the olive oil until smooth then season with salt and pepper.
Ingredients
• 2 cups of fresh spinach
• 1/2 cup of walnuts (toasted)
• 2 cloves of garlic
• 1/2 cup of grated Pecorino Romano cheese
• 1/2 cup of extra virgin olive oil
• Salt and pepper to taste
Method
Blend spinach, walnuts, garlic and Pecorino in a food processor, and drizzle olive oil while blending. Finally, season it with salt and pepper.
Ingredients
• 1 cup of sun-dried tomatoes (rehydrated in hot water)
• 1/2 cup of almonds (toasted)
• 2 cloves of garlic
• 1/2 cup of grated Parmesan cheese
• 1/2 cup of extra virgin olive oil
• Salt and pepper to taste
Method
Blend sun-dried tomatoes, almonds, garlic and Parmesan. Put some olive oil to it then season it with salt and pepper.
Ingredients
• 1 ripe avocado
• 2 cups of fresh basil leaves
• ½ cup of pine nuts (toasted)
• 2 cloves of garlic
• 1/2 cup of Parmesan cheese
• ½ cup of extra virgin olive oil
• Salt and pepper, according to taste
• Lemon juice
Method
Combine ripe avocado, pine nuts, fresh basil leaves, garlic, Parmesan cheese and a splash of lemon juice and blend for a delicious pesto.
Ingredients
• 2 cups of fresh cilantro
• 1/2 cup of cashews (toasted)
• 2 cloves of garlic
• 1/2 cup of grated Monterey Jack cheese
• 1/2 cup of extra virgin olive oil
• Salt and pepper to taste
Method
Combine cilantro, cashews, garlic and Monterey Jack and blend them, drizzle some olive oil and season with salt and pepper.
Ingredients
• 2 cups of kale
• 1/2 cup of pumpkin seeds (toasted)
• 2 cloves of garlic
• 1/2 cup of grated Pecorino Romano cheese
• 1/2 cup of extra virgin olive oil
• Salt and pepper to taste
Method
Blend kale, pumpkin seeds, garlic and Pecorino then add olive oil while blending and season it with salt and pepper.
Ingredients
• 1 cup of roasted red peppers
• 1/2 cup of almonds (toasted)
• 2 cloves of garlic
• 1/2 cup of grated Parmesan cheese
• 1/2 cup extra virgin olive oil
• Salt and pepper to taste
Method
Blend roasted red peppers, almonds, garlic and Parmesan, put olive oil and season with salt and pepper.
Pesto can be stored in an airtight container in the refrigerator, but have it within four to seven days.
The post How to make pesto: 7 unique recipes and why it’s healthy for you appeared first on
Published by May Healthy Lifestyle
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