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Healthy Recipes

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Special Summer PestoSpecial Summer Pesto

Prep Time: 10 min
Cook Time: 0 min
(Total time will vary with appliance and setting.)
Level of Difficulty: Easy

Makes about 2 cups or 4 servings


2 cloves garlic
¼ cup fresh basil leaves
¼ cup parsley
3 cups greens such as spinach, kale, chard or beet greens, roughly chopped
¼ cup grated parmesan cheese
¼ cup pine nuts or chopped walnuts, lightly toasted
¼ teaspoon salt
2 small or 1 medium tomato cut in rough pieces
1 tablespoon olive oil
Optional: ½ cup tofu or mayonnaise


  1. Blend all ingredients except the tomatoes in a food processor or blender.
  2. Add the tomato pieces and olive oil and process until it is a sauce.
  3. Add tofu or mayonnaise and blend well if you want a “creamy” pesto.

Serving Suggestions:

  • Most people eat pesto as a sauce for pasta; you can use regular or lower-carbohydrate pastas. Remember to cook your pasta only until it is “al dente.” Try mixing a small portion of tortellini with a big helping of roasted vegetables and a dollop of pesto sauce.
  • Mix some pesto with cooked white beans or hummus (Middle Eastern dip made with garbanzo beans and sesame paste).
  • Fill raw or pre-cooked bell peppers halves with pesto.
  • Toss cooked vegetables with some pesto and wrap in a warm tortilla.
  • Serve pesto as a sauce for fish or shrimp. (See Prawns with Pesto Sauce.)
  • Use pesto as a spread for a warm sandwich of roasted chicken or vegetables.
  • Pesto makes a tasty and colorful sauce for pizza, alone or mixed with tomato sauce.
  • Use pesto as a dip with whole grain crackers or cooked or raw vegetables.

Nutrition at a Glance (per serving)
Total fat: 10g
Saturated fat: 2g
Total carbohydrate: 4g
Dietary fiber: 2g
Protein: 6g

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