The kosher pesto sauce recipe is a vegetarian and vegan favorite that is simple to make, even for those with a food allergy. There are so many variations that you can create on this recipe.
You may enjoy this recipe with various pasta such as ziti, penne, or linguini. This sauce can be served as a side dish or on top of rice pasta and is great for any meal during the week.
How to make a Kosher pesto sauce recipe?
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Ingredients:
- 2 Tablespoons pine nuts or walnuts
- 2 cups tightly-packed fresh basil leaves
- ½ cup fresh flat-leaf parsley leaves
- 4 cloves garlic, peeled
- 2 to 3 Tablespoons grated parmesan cheese
- 2 Tablespoons extra-virgin olive oil
- ¼ cup tomato juice
- Salt and pepper to taste
Instructions:
1. Place the pine nuts or walnuts in a small sauté pan over medium heat and toast until golden brown.
2. Place the basil leaves, parsley, garlic, and parmesan cheese in a food processor and process until roughly chopped. Add the pine nuts or walnuts, olive oil, and tomato juice to the food processor and pulse several times until combined.
3. Season with salt and pepper to taste.
4. Serve warm on pasta or alongside a roasted chicken or oven-roasted vegetables.
Nutrition Facts of Kosher pesto sauce recipe
- Calories: 730
- Carbohydrates: 8 g
- Protein: 21 g
- Fat: 47 g
- Saturated fat: 6 g
- Cholesterol: 2 mg
- Sodium: 521 mg
- Fiber: 3 g
- Sugar: 6 g
5 Amazing Serving Ideas for Kosher pesto sauce recipe
1. Enjoy on top of a toasted baguette.
2. Enjoy as a dip.
3. Serve with grilled vegetables as a side dish.
4. Add to cooked pasta and serve as a main dish with meat or chicken slices and roasted potatoes
5. Enjoy with grilled salmon, chicken, and asparagus. 6. Rewarm over low heat in a small saucepan or re-combine with oil and serve as part of a salad.
Can I Freeze It?
Yes! You can. Be sure to seal your container tightly and freeze it. You can freeze pesto sauce for up to 4 months if you seal the container tightly and remove as much air as possible.
How Long Does It Keep?
Your vegan pesto sauce will keep for about a week in the refrigerator. This recipe is a perfect way to get the most out of fresh herbs for a fresh and delicious taste that you can serve with pasta or over chicken or fish. This is a very easy recipe that you can adjust to your specific taste.
Is the Kosher pesto sauce recipe good for Diabetics?
The Kosher pesto sauce recipe is great for people with diabetes. It is high in fiber and low in fat. This recipe can be made without cheese as well.
Is the whole family going to enjoy this recipe?
Yes! This wholesome recipe hits all dietary necessities, making it the perfect addition to any diet. It contains a great balance between carbohydrates, protein, and fats that everyone can enjoy, whether you’re on a diabetic or low-fat diet.
Is the Kosher pesto sauce recipe good for Heart patients?
Yes! This recipe is good for your heart. The high Omega-3 and Omega 6 fatty acids ratio is great for your heart.
It also contains very little salt and a good amount of fiber and antioxidants to reduce plaque build-up in your arteries.
This mouthwatering vegan pesto sauce recipe is incredibly delicious and perfect for those on a low fat, low calorie, or low carb diet. It has very low fat and high protein, making it great for people who need to watch their weight.
Is It Kids Friendly?
Yes! This recipe is a perfect way to get kids to eat fresh vegetables. It is also very tasty and makes veggies more enticing for kids.
Conclusion
Kosher Pesto Sauce is a great substitute for your favorite pesto sauce. It is healthy because it contains large amounts of omega-3 fatty acids. It is also an excellent source of protein, calcium, and iron.
The high vitamin C content makes it a great antioxidant source that protects your body against free radical damage. The recipe is a perfect addition to any diet and can be used with or without the cheese, making it convenient for those on low-calorie diets or lactose intolerant.
I hope the whole family will enjoy this recipe. Please leave me your feedback, and let me know what you think about this recipe.
