Easy & Healthy Homemade Pesto - Canning Recipe # 3
This easy & healthy homemade pesto recipe is a lot lower in calories and fat as compared to traditional pesto sauce. 1 tbsp of of traditional pesto sauce is 80 calories with 8 g of fat while 1 tbsp of this pesto sauce contains only about 20 calories with only 2 g of fat.
You will still get the creamy texture of the traditional pesto sauce from the chopped zucchini and the profound flavoring profile from the garlic, pine nuts, and vegetable broth. This recipe cuts down the unnecessary olive oil calories but keeps the delicious flavor and rich texture of a traditional pesto sauce. It is 100% raw vegetarian and if you leave out the 1 tbsp of parmesan cheese you can make it 100% raw vegan.
Calorie and macros for the whole recipe (makes about 11 tbsp):
216 calories, 20 F, 12C, 4P
Recipe:
Ingredients:
2 cups of fresh basil leaves
1/2 cup of low sodium vegetable broth
1 tbsp olive oil
1 medium chopped zucchini
1 clove raw garlic
1 tsp of pine nuts (you can use almonds as well)
salt, pepper, garlic powder
1 tbsp parmesan cheese (ignore for vegan)
Instructions:
1. Blend 2 cups of fresh basil leaves with 1/4 cup of vegetable broth until relatively smooth.
2. Add in zucchini and 1/4 cup of vegetable broth and blend until smooth.
3. Add in garlic, pine nuts or almonds, salt, pepper, garlic powder, and parmesan cheese (ignore for vegan) and blend until creamy and smooth.
Serve in a bowl with some fresh basil leaves or store in a mason jar and keep in the fridge for up to 2 to 3 weeks.
You can use pesto sauce for pasta, pizza, wraps, or even salad dressing. A very versatile ingredient in the kitchen.
Enjoy!
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How to make Low Carb Italian Sausage, Tomato, and Pesto Soup
yield 8 SERVINGS prep time 10 MINUTES cook time 50 MINUTES total time 1 HOUR
This recipe is from kalynskitchen.com. We really enjoyed the flavour, but I found there was WAY too much liquid, so next time I’ll use only 4 cups stock rather than 8. But otherwise, it was really nice.
Italian Sausage, Tomato, and Pesto Soup is a family-friendly dinner idea, and this soup can be made with macaroni or cauliflower rice, whichever you prefer.
INGREDIENTS
• 8 cups homemade chicken stock (see notes)
[I found this to be way too much, I would use only 4 cups next time]
• 1 tsp. dried basil
• 1 tsp. ground fennel
• two 14.5 oz. (400g) cans petite dice tomatoes
• 5 tsp. olive oil
• one 19.5 oz. (550g) package turkey Italian sausage (see notes)
• 1 small onion, chopped
• 1 T minced garlic
• 1/2 cup (about 50g) dry macaroni OR use cauliflower rice (see notes)
• 3 T basil pesto
INSTRUCTIONS
1. Put chicken stock into a large heavy soup pot and start to heat.
2. Add the dried basil, ground fennel, and 2 cans petite dice tomatoes with juice and let the mixture simmer while you cook the sausage.
3. Heat 1 T of olive oil in a heavy frying pan.
4. Squeeze the sausage out of casings and cook until nicely browned, breaking apart with a metal turner as the sausage cooks.
5. Add browned sausage to the soup pot.
6. Add the other 2 tsp. of olive oil to the frying pan, then cook the onions for 3-4 minutes, or until they are starting to soften.
7. Add the minced garlic and cook 1-2 minutes more.
8. Add the onion and garlic to the soup pot.
9. Deglaze the frying pan with about 1 cup of soup from the pot and scrape off browned bits from the pan, then add that back into the soup.
10. Let this simmer on low heat for 15-20 minutes.
11. Add the macaroni or frozen cauliflower rice, stir, and continue to simmer the soup for 15-20 minutes more, or until the macaroni or cauliflower rice is soft.
12. Stir in the basil pesto and cook 5 minutes more.
13. Serve hot, with freshly grated Parmesan cheese if desired.
NOTES
⁃ You can also use two 32 oz. cartons of chicken stock or five 14 oz. cans of chicken broth. You can use pork Italian Sausage if you prefer.
⁃ Nutritional information is calculated with macaroni since that's what is in the photos, but you can use macaroni, or substitute with one 10 oz. package frozen cauliflower rice. Macaroni will be about 5 carbs per serving; cauliflower rice will be 1.5 carbs per serving.
NUTRITION INFORMATION: YIELD: 8 SERVING SIZE: 1/8th recipe
Amount Per Serving: CALORIES: 168, TOTAL FAT: 9g, SATURATED FAT: 2g, TRANS FAT: 0g, UNSATURATED FAT: 7g, CHOLESTEROL: 12mg, SODIUM: 398mg, CARBOHYDRATES: 13g, FIBER: 0g, SUGAR: 4g, PROTEIN: 8g
Minestrone with Pesto | Everyday Gourmet S6 E21
As seen on Everyday Gourmet.
OIL-FREE PESTO! ???? Two RECIPES! Both NUT FREE, Oil Free & Vegan!
Do you know how to make oil free pesto!? ???? Today we are trying two different WFPB recipes, both oil-free, nut-free and vegan... but with two very different bases. How will they compare in taste? Let's find out!
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Music:
Gil Wanders - R.O.A.S.N (Ramen On A Summer Night) -
How to Make Pesto with Massimo Bottura, Chef of the #1 Ranked Restaurant in the World
Massimo Bottura, the Italian restaurateur and chef-owner of three-Michelin-starred Osteria Francescana, knows a thing or two about homemade pesto. His restaurant just won #1 in the world on the prestigious Top 50 list.
Using a recipe from his cookbook, Bread Is Gold, Bottura loses the traditional pine nuts and uses breadcrumbs instead. The final product is a fresh and original pesto pasta dish from one of the best chefs in the world that's still simple enough to make at home.
Check out the recipe here:
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Healthy Bean Pesto Soup with Kale | Low carb low calorie diet | Best for losing weight & keeping fit
This bean soup recipe is inspired by Bailey & Pattison's Fast800 Recipe book. This soup tastes fabulous when topped with fresh basil pesto and rashers of smoked beef. Beans are high in amino acids, the building blocks of protein. Protein is a vital nutrient that plays a key role in maintaining and repairing the body. Beans are high in protein and fiber, meaning this soup will keep you full for longer. This recipe also includes an ample amount of carrots, celery, and zucchini, which are high in beta carotene, antioxidants, potassium, vitamins, and fiber.
Recipe ingredients
2 tbsp olive oil
1 medium onion
1 celery stick
2 medium carrots
2 small zucchini
400g can butter bean, drained
400g can kidney beans, drained
600ml homemade vegetable or chicken stock + 600ml water
75g kale
60g fresh basil pesto
#HealthyBeanPestoSoupWithKale #LowCarbDiet #LowCalorieDiet #EatingHealthy
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