Healthy Basil Pesto
This healthy pesto is packed with flavors thanks to the sun-dried tomatoes, toasted pine nuts and lots of basil. It also has significantly fewer calories since cashews and arugula replace most of the olive oil.Note: If possible, soak the cashews in water for 8 hours or overnight. *
Kochutensilien
- 1 food processor or a hand blender
- 1 frying pan
Zutaten
- 50 g raw cashew nuts (1.8 oz or ⅓ cup)
- 15 g pine nuts (1 tablespoon or 0.5 oz)
- 4 sun-dried tomatoes
- 20 g basil (0.7 oz or 1 cup)
- 30 g arugula (1 oz or 1.5 cups)
- 20 g parmesan cheese (0.7 oz)
- 1 tablespoon olive oil
- 2-4 tablespoon water
- salt, pepper
- 2 teaspoon lemon juice
Anleitungen
8 hours or the night before
- In a bowl, add the cashews and 200ml (1.5 cup) of cold water and let them soak for about 8 hours or more. (Alternatively, pour boiling water over them and let soak for an hour).
Pesto
- In a pan, add the pine nuts (without any oil or butter) and roast them over medium heat until they turn lightly brown and develop an intense nutty smell. Remove them from the heat and set aside.
- Drain and rinse the cashews, place them in a food processor or tall container. Wash the basil and arugula, spin dry if possible, and put them in the food processor as well.
- Finely dice the parmesan cheese and add the cubes alongside the pine nuts, tomatoes, olive oil and water to the food processor. Blend until you have a chunk-fee, creamy pesto.
- Season to taste with lemon juice, salt, and pepper. Transfer the pesto to an airtight jar and store it in the fridge.
Notizen
Tip: If you want to serve the pesto with pasta, save some pasta water and add it in sips when you mix the pasta and pesto together.
Nährwerte
Calories: 79kcalCarbohydrates: 2.8gProtein: 2.3gFat: 6.3gSaturated Fat: 0.9gCholesterol: 1.7mgSodium: 158.2mgPotassium: 60.1mgFiber: 0.8gSugar: 0.7gVitamin A: 37.3IUVitamin C: 3mgCalcium: 43.3mgIron: 580.5mg
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