Marks Healthy Pesto Recipes

MARK'S HEALTHY PESTO

Serve this simple pesto with pasta or vegetables, from "New York Times" food columnist Mark Bittman's book, â€How to Cook Everythingâ€.

Provided by Martha Stewart

Categories Food & Cooking

Number Of Ingredients 4

Mark's Healthy Pesto image

Steps:

In an electric blender, blend olive oil, parsley, garlic, salt, and enough water to give the pesto a liquid consistency.

Ingredients

2 tablespoons olive oil
1 bunch parsley, basil, or cilantro
1 clove garlic
Pinch of salt

SUPER BASIL PESTO (HEALTHY VERSION)

Using less oil makes this recipe a little easier on the waist line, but doesn't skimp out on big taste and comes with a twist. I created this using several recipes I had seen online. Beware this is garlicky for those who don't like garlic. Cooking Time= Combining Ingredients.

Provided by Chefchriskiki

Categories Sauces

Time 15m

Yield 1 Cup Pesto, 4 serving(s)

Number Of Ingredients 9

Super Basil Pesto (Healthy Version) image

Steps:

Put all ingredients, but the pepper flakes in the food processor.
Pulse and blend.
Blend until everything has been mixed, the pesto should be thick (to the point of being spreadable) and not runny. Trust me you want it this way, it coats the noodles way better.
Put the pesto into a bowl and mix in the pepper flakes.
You are now ready to mix it into your pasta or put it on your pizza.
Note: The pesto by itself is a bit salty, but don't worry once on your pasta or pizza it is just right.

Nutrition Facts : Calories 175.8, Fat 17.4, SaturatedFat 2.7, Cholesterol 3.6, Sodium 377.2, Carbohydrate 2.9, Fiber 1.3, Sugar 0.4, Protein 3.7

Ingredients

2 cups fresh basil, lightly packed (the super part is to use more than one variety of basil, I used 3, Pesto Basil, Red Opal Basil and C)
1/4 cup pine nuts, toasted (or if you want be even healthier Walnuts)
2 -4 garlic cloves, depending on size and how much you like garlic (or more, I used like 5 pretty small gloves in mine)
3 tablespoons extra virgin olive oil
2 tablespoons water (Or Broth, I use veggie broth for mine)
1/4 cup parmigiano-reggiano cheese, grated
1/2 teaspoon salt
1/2 teaspoon pepper
1 -2 pinch crushed red pepper flakes (my little twist)

BASIC PESTO

Pesto is a mouthful of bright summer - basil made more so. You can buy it in a jar or in the refrigerator section of your grocery story, but there is nothing better than making it yourself. Fresh basil can be found in abundance at farmers' markets in the summer. Just clean, take the stems off and throw the leaves in a food processor with nuts and garlic. Dribble in the oil and you've got a versatile sauce for pasta, chicken or fish.

Provided by Florence Fabricant

Categories easy, quick, condiments, editors' pick

Time 15m

Yield 2 cups

Number Of Ingredients 5

Basic Pesto image

Steps:

Combine basil leaves, pine nuts or walnuts and garlic in a food processor and process until very finely minced.
With the machine running slowly dribble in the oil and process until the mixture is smooth.
Add the cheese and process very briefly, just long enough to combine. Store in refrigerator or freezer.

Nutrition Facts : @context http, Calories 82, UnsaturatedFat 6 grams, Carbohydrate 1 gram, Fat 8 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 49 milligrams, Sugar 0 grams

Ingredients

2 cups fresh basil leaves (no stems)
2 tablespoons pine nuts or walnuts
2 large cloves garlic
1/2 cup extra-virgin olive oil
1/2 cup freshly grated parmesan cheese

More about "marks healthy pesto recipes"

SKINNY PESTO

Web Aug 29, 2018 Jump to Recipe. 62 CALORIES 2g CARBS 6g FAT 2g PROTEIN. 12 Comments. Skinny Pesto Recipe. Skinny Pesto has all …
From slenderkitchen.com
5/5 (2)
Total Time 10 mins
Category Condiment
Calories 62 per serving

Marks Healthy Pesto Recipes

MARK'S HEALTHY PESTO

Serve this simple pesto with pasta or vegetables, from "New York Times" food columnist Mark Bittman's book, â€How to Cook Everythingâ€.

SUPER BASIL PESTO (HEALTHY VERSION)

Using less oil makes this recipe a little easier on the waist line, but doesn't skimp out on big taste and comes with a twist. I created this using several recipes I had seen online. Beware this is garlicky for those who don't like garlic. Cooking Time= Combining Ingredients.

BASIC PESTO

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Serve this simple pesto with pasta or vegetables, from "New York Times" food columnist Mark Bittman's book, â€How to Cook Everythingâ€.