Pesto is best-o
This flavorful and fragrant sauce can accompany much more than pasta
Savory and versatile, pesto, a classic green sauce, originated in Genoa, Italy, and has become an international culinary staple. Traditionally made by blending basil with Parmigiano- Reggiano cheese, pine nuts, extra-virgin olive oil, crushed garlic, coarse salt and pepper to taste, pesto adds bright, fresh flavors to any pairing.
Low in carbohydrates, with no sugar and moderate protein, pesto is mostly fat, but it’s primarily the healthy, unsaturated type found in olive oil and nuts. Since fat is higher in calories than carbs and protein, watch your pesto portion, as the calories can add up quickly. Pesto is packed with antioxidants from the fresh garlic, nuts and extra-virgin olive oil, which may help protect your cells from damaging free radicals.
It’s easy to get creative when making pesto. In lieu of basil, use a variety of herbs or leafy greens, such as parsley, arugula or baby kale. Or, use another hard, aged cheese, such as Pecorino Romano, Asiago, manchego, cheddar or Grana Padano. Make it dairy-free by replacing the cheese with nutritional yeast or ground flaxseeds.
If pine nuts are too pricey, sub in unsalted cashews, pistachios, walnuts, almonds, pecans, hazelnuts or sunflower seeds. The bonus when making your own pesto is that you can control the sodium content by adding flavor with herbs and spices, or a spritz of fresh lemon juice.
Pesto has evolved from a tasty sauce for pasta and pizza to a flavorful accompaniment on baked fish, chicken breasts, steak, roasted veggies and tofu, scrambled eggs and salads. Jarred pesto can easily be mixed into homemade meatballs, meatloaf and veggie burgers, and swirled into homemade breads. Spreading pesto on sandwiches and wraps takes them to luscious new levels.
Remember, a dollop or two of this rich emerald sauce goes a long way for health benefits and a refreshing flavor boost.
