How-To

We love the traditional heart-healthy combination of basil, garlic, pine nuts, olive oil and Parmigiano-Reggiano as much as the next eater, but creative pestos made with different herbs, nuts and seeds can offer a delicious change of pace and some additional nutrient perks. Try these versions tossed with pasta, drizzled over roasted vegetables or folded into a whole-grain pilaf.

Prep Notes: While the specific ingredients in each of our pestos may change, the method stays the same. Pound garlic, lightly toasted nuts or seeds and a pinch of sea salt with a mortar and pestle, or blend in a food processor, until finely ground. Add finely chopped herbs to make a paste, then blend in oil and, lastly, the cheese.

Basil-Cilantro-Almond:

• 1/2 cup basil leaves
• 1/2 cup cilantro leaves
• 2 tbsp roasted unsalted almonds
• 1 large clove garlic
• 3 tbsp extra-virgin olive oil

Nutritional Bonus: Almonds are rich in vitamin E (great for keeping skin looking younger), magnesium (which aids calcium absorption) and cholesterol-lowering monounsaturated fats.

Parsley-Walnut-Parmigiano:

• 1 cup flat-leaf parsley leaves
• 3 tbsp unsalted walnuts
• 1 large clove garlic,
• 3 tbsp extra-virgin olive oil
• 2 tbsp finely grated Parmigiano-Reggiano cheese

Nutritional Bonus: While the addition of parsley adds vitamins K (for healthy bone development), A and C (powerful antioxidants), the walnuts are an excellent source of omega-3 fats, which may help lower triglyceride levels.

Cilantro-Pumpkin Seed-Manchego:

• 1 cup cilantro leaves
• 2 tbsp roasted pumpkin seeds
•  1 large clove garlic
• 3 tbsp extra-virgin olive oil
• 2 tbsp finely grated manchego cheese

Nutritional Bonus: Offering manganese (which helps with carb and fat metabolism), magnesium, phosphorus (for improved energy) and poly- and monounsaturated fats, pumpkin seeds’ most surprising claim to nutrition fame may be their impressive supply of protein (5 grams per oz, roasted)!