Make your own low sodium pesto sauce right at home. It's full of fresh ingredients like basil, spinach and garlic. There's no cooking required and comes together in less than 10 minutes. It's perfect for your summer grilling and weeknight dinners!
Making your own homemade pesto sauce doesn't have to be difficult. In fact it's so quick and easy that you'll never buy pesto again. This low sodium pesto sauce uses fresh herbs and ingredients that adds flavor to almost any savory dish. It comes together with only 9 ingredients and it only takes seconds to make in a blender or food processor.
Most store-bought pesto products are loaded with preservatives and have too much sodium. Some can even average over 500 milligrams of sodium per serving size! Traditional pesto is made with garlic, nuts, salt, basil leaves, parmigiano-reggiano, and extra-virgin olive oil. This low sodium pesto recipe puts a little twist to the pesto sauce. It uses avocado to add in some healthy fat, spinach for extra nutrients and is made with dairy free cheese. But don't worry, it's full of all the flavors you love in a pesto sauce that are herbal, nutty and garlicky with no added salt.
You can add it to your favorite homemade pasta dishes, protein, pasta salads, and more with this versatile spinach pesto. So, say no to the bottled pesto sauces and make your own healthy pesto sauce with less sodium right at home.
Why You'll Love This Recipes
- Great for someone on a low sodium diet
- Can use with a variety of recipes
- No artificial ingredients or preservatives
- Simple and made using just a food processor
- Ready in less than 10 minutes.
- Vegan, Vegetarian and Gluten free!
Equipment You'll Need
- Food Processor - for preparing this homemade sauce.
- Measuring Spoons - for measuring the ingredients
- Mason Jar - for storing the Pesto sauce.
Ingredients You'll Need
To make this homemade version of pesto, you'll need good quality fresh produce for the best results. Here's what you'll need:
- Basil - look for fresh basil leaves with green leaves and a fragrant smell.
- Spinach - fresh spinach adds color and you get extra iron from the leafy greens.
- Avocado - you'll only need ½ of a large or 1 whole small avocado.
- Garlic - using just 2 fresh garlic cloves adds a noticeable garlic flavor. You can adjust for your taste preference.
- Pine nuts - too help bring out the savory flavor in the pesto
- Lemon juice - for a little acidity
- Olive oil - to help enhance the flavors and texture of the pesto. Make sure to use extra virgin olive oil.
- Water - only 3 tablespoons is needed however this will vary based on the consistency of the sauce you like.
- Parmesan cheese - this vegan pesto uses dairy free parmesan cheese. You can also use nutritional yeast or feel free to use your favorite parmesan cheese.
How to Make Low Sodium Pesto
- Add the basil, spinach, avocado, garlic, pine nuts and lemon juice to a food processor.
- Pulse for 20 seconds or until the pesto is combined. Slowly add the olive oil to food processor and pulse for about 10 - 15 minutes to combine.
- Pour in the water and process again until completely smooth. You may like to add more water to get it to your desired consistency.
- Transfer to a bowl and stir in the dairy free parmesan cheese.
- Taste and adjust the seasonings as needed.
- Refrigerate until ready to use.
How to Store
- To Store - The pesto can be stored in an airtight container in the refrigerator for 2-3 days.
- To Freeze - If you make a big batch of the pesto and have leftovers, it freezes well and can be stored in a freezer-friendly container for up to 1 month. You can even use ice cube trays that come with a lid, to store the sauce in.
- To Reuse - When you're ready to use it, let it defrost in the fridge overnight before using. The pesto will thicken in the fridge. You can thin it with a little water or just enjoy it as-is. Serve it with your favorite pasta or protein dish.
Ways to Use the Basil Pesto
There are so many different ways to enjoy homemade pesto. You can use this low sodium pesto sauce for a variety of meals. Here's a few ideas:
- Slather it on any kind of grilled summer veggies
- Use this as a pasta sauce, like in this avocado pesto pasta recipe.
- As a dipping sauce
- Add it as a spread to your favorite bread.
- Use it on a pizza.
- For salad dressings for a pasta salad.
Is It a Thyroid-Friendly Recipe? Avocados are loaded with healthy fats and are a great source of potassium, folate, fiber and contain anti-inflammatory and antioxidants. Spinach is a nutritious leafy, green vegetable that is rich in multiple vitamins and minerals and is linked to numerous health benefits that may help improve your eyesight, cancer prevention and help to regulate blood sugar. All which help to maintain the hormonal balance for proper thyroid function and boost your immune system.
Recipe FAQ
Pesto tastes like a creamy, nutty lemony, garlicky basil sauce.
There is no salt added to this pesto. You can add an extra squeeze of fresh lemon or add in more parmesan cheese to help balance the flavors if preferred.
A high powered blender works great! Just make sure to scrape down the sides with a spatula as needed while blending.
Avocado oxidizes (turns brown) when exposed to air. I recommend storing the avocado pesto in a container with a little lemon juice on top and covering it with plastic cling wrap before sealing the container with the lid.
Focus on eating more whole food like fruits and vegetables. Read any packaged foods or sauces you may purchase from the grocery store and check how much sodium is in it. Also, when buying packaged foods, like soups, broths or sauces, see if they have a low-sodium option.
More Recipes You May Like
Homemade Low Sodium Pesto Sauce (No Salt)
Equipment
Ingredients
- 1 cup fresh basil leaves packed
- 1/2 cup spinach
- 1/2 avocado large
- 2 cloves garlic peeled (or 1 tablespoon minced)
- 2 tablespoons pine nuts
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 3 tablespoons water plus more if necessary
- 1/4 cup dairy free parmesan cheese
Instructions
- Add the basil, spinach, avocado, garlic, pine nuts and lemon juice to a food processor.
- Pulse for 20 seconds or until the pesto ingredients are combined.
- Pour in the water and process again until completely smooth. You may like to add more water to get it to your desired consistency.
- Transfer to a bowl and stir in the dairy free parmesan cheese.
- Taste and adjust the seasonings as needed.
- Refrigerate until ready to use.
Nutrition
Disclaimer
Although HalfPastHungry.com attempts to provide accurate nutritional information, note that these are only estimates. Nutritional information may be affected based on which products you use, the brand that was purchased, or in other unforeseeable ways. HalfPastHungry.com will not be held liable for any reliance on given nutritional information. If you need to follow a specific caloric regimen, please consult your physician first.
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