I’m thrilled to share a versatile and health-conscious twist on a classic favorite: Lightened-Up Basil Pesto. This version is just as vibrant and flavorful as the traditional kind but with a few tweaks to make it lighter and even more nutritious. Whether you’re spreading it on sandwiches, mixing it into pasta, or drizzling it over salads, this pesto is sure to become a staple in your kitchen.
This Pesto is the Star of one of my favorite meals- my Mediterranean Pesto Chicken Bowls!
Why You’ll Love This Recipe
- Bursting with Fresh Flavors: This pesto is packed with fresh basil leaves, giving it that signature aromatic punch that pairs perfectly with so many dishes.
- Nutritious and Light: By incorporating Greek yogurt and nutritional yeast, we’ve boosted the protein content and added a creamy texture without the extra calories from traditional pesto ingredients like pine nuts, excessive oil and extra cheese.
- Quick and Easy: This pesto comes together in just a few minutes with the help of a food processor. It’s a perfect recipe for busy weeknights or when you want to whip up something delicious in a hurry.
How to Make this Lightened-up Basil Pesto Step by Step:
Wash and dry the basil leaves.
Toast the walnuts by placing them in a dry skillet over medium heat and stirring frequently until fragrant and lightly browned, about 5-7 minutes. Let them cool.
In a food processor, combine the basil leaves, walnuts, minced garlic, grated Parmesan cheese, nutritional yeast, and fresh lemon juice. Pulse until the ingredients are finely chopped and well combined.
Add the Greek yogurt to the food processor and blend until smooth.
While the food processor is running, slowly stream in the olive oil until the pesto reaches your desired consistency- see recipe note. You may need to scrape down the sides of the bowl with a spatula and blend again to ensure everything is well mixed.
Taste the pesto and season with salt and pepper to taste. Adjust the lemon juice or other seasonings if desired.
Serving Suggestions for my Lightened-Up Basil Pesto
This Lightened-Up Basil Pesto is incredibly versatile. Here are a few ways you can enjoy it:
- On Bowls: Try it with my Mediterranean Pesto Chicken Bowl for a protein-packed meal.
- On Sandwiches: Spread it on your favorite sandwich for a burst of fresh flavor.
- With Veggies: Use it as a dip for fresh veggies for a healthy snack.
Looking for Other Flavourful Sauces?!
Checkout my Peanut Sauce or Lemon-herb Dressing!
Recipe Notes & Modifications
- Consistency: If you prefer a thinner pesto, you can add a splash of water or chicken broth until it reaches your desired consistency.
- Adjust the amount of lemon juice to balance the acidity to your preference. You can also use lime juice for a different citrus note.
- Storage: Store any leftover pesto in an airtight container in the refrigerator for up to one week. You can also freeze it in ice cube trays for longer storage—just thaw as needed!
Enjoy this lightened-up twist on a classic basil pesto and let it elevate your meals with its fresh, vibrant flavors. Happy cooking! If you give this recipe a try, or any others I share, I’d love to hear from you! Rate the recipe, leave a comment, or tag me on Instagram @thebalancedbitefoodie so I can see your delicious creations and thank you for trying them!
Lightened-Up Basil Pesto
6
Servings5
minutes5
minutes90
kcal31.5g
10
minutesTo track this recipe on My Fitness Pal, search TBB Basil Pesto
Keep the screen of your device on
Ingredients
60 g fresh basil leaves, packed (about 2 cups)
30 g walnuts (about 1/4 cup)
2 cloves garlic, minced
15 g grated Parmesan cheese (about 2 tablespoons)
10 g nutritional yeast ( about 1 tablespoon)
45 ml fresh lemon juice (about 3 tablespoons)
60 g plain Greek yogurt (about 1/4 cup)
22 ml extra virgin olive oil (about 1.5 tablespoon)
Salt and pepper, to taste
Directions
- Wash and dry the basil leaves.
- Toast the walnuts by placing them in a dry skillet over medium heat and stirring frequently until fragrant and lightly browned, about 5-7 minutes. Let them cool.
- In a food processor, combine the basil leaves, walnuts, minced garlic, grated Parmesan cheese, nutritional yeast, and fresh lemon juice. Pulse until the ingredients are finely chopped and well combined.
- Add the Greek yogurt to the food processor and blend until smooth.
- While the food processor is running, slowly stream in the olive oil until the pesto reaches your desired consistency- see recipe note. You may need to scrape down the sides of the bowl with a spatula and blend again to ensure everything is well mixed.
- Taste the pesto and season with salt and pepper to taste. Adjust the lemon juice or other seasonings if desired.
- Serve on your favorite Bowls (like my Mediterranean Pesto Chicken Bowl), on sandwiches, or with fresh veggies!
Equipment
Food Processor or High Powered BlenderMy Favorite Hand Mixer/Food Processor
Recipe Notes & Modifications
- If you want a thinner pesto, add some water or broth to thin it out.
- Adjust the amount of lemon juice to balance the acidity to your preference. You can also use lime juice for a different citrus note.
- Store the basil pesto in an airtight container in the refrigerator for up to one week.
- For longer storage, freeze the pesto in ice cube trays or small airtight containers. Once frozen, transfer the pesto cubes to a freezer bag or container. The pesto can be frozen for up to 3 months. Thaw in the refrigerator or at room temperature before using.
- To keep the pesto vibrant green, blanch the basil leaves in boiling water for a few seconds, then plunge them into ice water before blending. This step is optional but helps maintain the color if storing for longer.
Nutrition Facts
- Serving Size: 31.5g
- Total number of serves: 6
- Calories: 90kcal
- Carbohydrates: 2.1g
- Protein: 3.8g
- Fat: 7.3g
- Fiber: 0.7g
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