Nutrition: Pesto is the best-o!
Mix and match your pesto
By Hannah Dentry, WAC Dietitian
Nothing says spring like the vibrant color and bright, zingy taste of pesto. Pesto is the perfect addition to pack flavor, healthy fats, and phytonutrients into your meals. The sky is the limit when it comes to pesto!
- Use as a condiment on sandwiches or burgers
- Stir into eggs for frittatas
- Place a dollop on top of hummus for presentation points
- Mix into quinoa for tasty whole grains
- Use as the base of a vinaigrette for your next salad
- Spread it over baked chicken or salmon
The versatility of pesto doesn’t stop there. Whether you are trying to avoid certain allergens or don’t feel like springing for the roasted pine nuts (boy, are those pricey!), you can customize your pesto to match your preferences:
The green: Traditional pesto is made with basil but feel free to try fresh herbs and greens like parsley, cilantro or arugula. You can also use heartier green veggies like kale, broccoli rabe, or collards—it’s a good idea to give these a quick blanch or roast them before sticking them in the food processor.
The nuts: You can get away with using toasted walnuts, almonds, pecans, pistachios, pumpkin seeds, and even hemp seeds instead of pine nuts!
The cheese: Any hard aged cheese will do! You can go with the classic parmesan or try pecorino romano, aged asiago, or opt for diary-free and use avocado.
The non-negotiables: Use a high-quality oil, fresh lemon juice and zest, and of course—garlic.
—Posted June 20, 2019