I found this yummy recipe for a healthy pesto in an old issue of Clean Eating magazine (March 2013 to be exact). We tried the original and it was fresh and fragrant.
Since I’m not always able to find mint I’ve tried the recipe with different greens (spinach, kale and more basil) and every combination seems to work really well! You can also change up the type of nuts that you use – I’ve tried almonds and walnuts and a mixture of both.
Ingredients Needed for the Healthy Pesto
ground black pepper to taste
2 tablespoons of olive oil
1 tablespoon of fresh lemon juice
Ingredients Needed for the Roasted Cherry Tomatoes
Steps to Make the Healthy Pesto and Roasted Cherry Tomatoes
Preheat your oven to 350º.
Boil your water to make the pasta.
Line a baking pan (affiliate link) with aluminum foil and spray the pan lightly with olive oil spray.
Wash the grape tomatoes thoroughly and cut them in half lengthwise. Put the clean tomatoes on the prepared pan. Season the tomatoes with salt and pepper. Add a drizzle of olive oil and a dash of Herbs de Provence. Mix the tomatoes around; and make sure that they are evenly coated with olive oil and the herbs and spices.
Once the tomatoes are prepared, place the pan on the middle rack in the oven and let the tomatoes roast. If you remember, take the tomatoes out halfway through and mix them around.
To make the healthy pesto, wash your basil (you can keep the stems on) and other greens. If yore using baby spinach the stems are ok but if you’re using kale or regular spinach remove the tough stems and discard them.
Add the basil, greens, nuts, cheese, olive oil and lemon juice to your food processor (this is the one that I use [affiliate link]) and mix it up. I like to use the pulse function and then scrape down the sides of the bowl every once in a while. Season the pesto with salt and pepper as needed.
When the tomatoes are roasted, the healthy pesto is mixed and the pasta is boiled combine everything, add a bit more parmesan cheese to taste and enjoy!