6 Healthy Homemade Pesto Recipes
Brighten your meals with these 6 fresh, flavorful pesto recipes! From classic basil to creative spins like carrot tops and mint, these healthy pestos are easy to blend up and full of nutritious, vibrant ingredients.
Ingredients
- Basil Pesto:
- 1/2 cup toasted pine nuts
- 2 tablespoons fresh lemon juice
- 1 small garlic clove
- 1/4 teaspoon sea salt
- Pinch of black pepper
- 2 cups basil leaves
- 1/4 cup olive oil
- 1/4 cup Parmesan cheese
- Cilantro Pesto:
- 2 cups cilantro leaves
- 2 garlic cloves
- 1/4 cup pine nuts
- 1/2 cup olive oil
- Juice of 1/2 a lemon
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup Parmesan cheese
- Mint Pesto:
- 3 cups mint leaves
- 1/4 cup cashews or almonds
- 1 garlic clove sliced
- 4 tablespoons olive oil
- 2 tablespoons lemon juice
- 1/4 cup Parmesan cheese
- 1/3 lemon zested
- Salt and pepper to taste
- Spinach Pesto:
- 3 cups packed spinach
- 1 cup packed basil
- 3 cloves garlic
- 1/2 cup walnuts
- 1/2 teaspoon salt
- Pinch of black pepper
- 1/2 cup olive oil
- 2 tablespoons fresh lemon juice
- 2 tablespoons Parmesan cheese
- Carrot Top Pesto:
- 2 cups carrot top leafy greens
- 1/2 cup toasted cashews
- 1/3 cup virgin olive oil
- 2 tablespoons lemon juice
- 1 clove garlic
- 1/4 cup Parmesan cheese
- Salt and pepper to taste
- Arugula Pesto:
- 4 cups tightly packed arugula
- 1 cup walnuts
- 1/2 cup Parmesan cheese
- 1/4 cup extra virgin olive oil
- Juice and zest of 1/2 lemon
- 2 cloves garlic grated
- Cold water as needed
- Salt and pepper to taste
Instructions
- General Method for All Pestos:
- Add all ingredients (except oil and water) to a food processor or high-speed blender.
- Pulse a few times to chop ingredients finely.
- While the processor is running, slowly drizzle in olive oil until a smooth paste forms.
- If needed, add a splash of cold water to adjust consistency.
- Taste and adjust salt, pepper, or lemon juice if desired.
- Store in an airtight container in the fridge for up to 5 days, or freeze for up to 3 months.
Notes
For vegan versions, simply omit Parmesan or replace it with nutritional yeast.
Use pestos as dips, pasta sauces, sandwich spreads, or pizza toppings!
Toasting nuts lightly enhances flavor.
Customize by mixing greens — for example, arugula + basil together.
Nutrition (per 2 tablespoons, varies slightly by pesto):
Calories: 80–120
Fat: 8–11g
Carbohydrates: 2–4g
Fiber: 1–2g
Protein: 2–4g