Kitchen Tips How To Make Healthy Pesto Three Ways with this Basic Recipe Formula Use this formula to make heart-healthy pestos. Each is packed with healthy fats but keeps sodium in check — no more than 115 milligrams per 2-tablespoon serving. By Caitlyn Diimig, RD Caitlyn Diimig, RD Caitlyn Diimig, RD, is a registered dietitian and food editor for Dotdash Meredith and Allrecipes magazine. Whether editing complex health information into easy-to-understand stories or developing 30-minute delicious recipes for dinner tonight, she makes leading a healthy lifestyle achievable through food. Allrecipes' editorial guidelines Updated on March 8, 2021 Close Pesto Base Formula You'll need: 1 cup star ingredient (sun-dried tomatoes, kale, or roasted peppers) + ½ cup nuts + 1.5 to 2 oz. shredded or crumbled cheese + ⅓ cup extra-virgin olive oil + 4 cloves garlic, sliced + 2 to 4 tablespoons water Directions: Put star ingredient, nuts, cheese, oil, and garlic in a food processor. Cover and process until nearly smooth. Thin to desired consistency with water. Season to taste with salt. Serve over foods such as chicken breasts, salmon, whole-wheat pasta, or roasted potatoes. Red & Ready Pesto Makes 1¼ cups Sun-dried tomatoes Toasted pine nuts 2 oz. shredded goat gouda cheese Groovy Green Pesto Makes 1 cup Packed fresh kale Roasted pistachios 1.5 oz. crumbled blue cheese Sunny Spain Pesto Makes 1 2/3 cups Sliced Roasted Yellow/Orange bell peppers Toasted almonds 2 oz. shredded manchego cheese Salt to Taste We found some versions didn't need any extra salt. Add salt to your preference, but use less than ¼ teaspoon to keep sodium in line. Related How to Make the Best Homemade Pesto Sauce 8 Quick and Easy Dinners Loaded With Pesto This article originally appeared in the February/March 2020 issue of Allrecipes Magazine. Was this page helpful? Thanks for your feedback! Tell us why! Other Submit