How to make healthy pesto

You may have noticed some of the ingredients you’ve used in pesto have been altered.

But the basic idea remains the same: pesto is made with ingredients that are good for you.

That includes tomatoes, basil, garlic, olive oil, and dried oregano.

Here are some of our favorite healthy pestos, which are just as delicious and healthy as their healthier counterparts.

Pesto Alfredo Pestos Ingredients: 2 cups tomato puree 1 cup basil leaves 1/4 cup oreganos 1/2 teaspoon salt 2 tablespoons olive oil 2 cloves garlic, minced 1/3 cup olive oil (or olive oil plus more if you’d like it extra sweet) 1/8 teaspoon salt 1/6 teaspoon freshly ground black pepper (optional) Instructions: In a food processor, pulse the tomatoes, oreganons, salt, and pepper.

Transfer the pesto to a blender and process until smooth.

Store in an airtight container in the fridge for up to three days.

PESTO SALAD PESTOS Ingredients: 1 package of pesto, finely chopped (about 1/5 cup) 1 cup sliced romaine lettuce, rinsed and drained 2 tablespoons fresh lemon juice 1 tablespoon fresh parsley, minced Directions: Preheat the oven to 400 degrees F. Spray a baking sheet with cooking spray and set aside.

Place a rack in the middle of the oven and preheat to 400 F. Spread pesto on the baking sheet.

Sprinkle the romaine leaves over the top of the pestos.

Bake for about 12 to 15 minutes, or until the pestles start to crackle and pop apart.

While the pestoes are baking, prepare the salad.

Preheat a small sauté pan over medium heat.

Add 1 cup of fresh lemon or juice to the pan, and sautée for 1 minute.

Stir in the parsley and oreganoes.

Season with salt and pepper to taste.

Remove the pestole from the heat and let it cool before serving.

PASTURA SALADPESTOSIngredients: 1 cup romaine or romaine salad 1/16 cup thinly sliced green olives 1 tablespoon olive oil 1/7 teaspoon freshly cracked black pepper Directions: In the same pan, melt 1/15 cup of the olive oil over medium-high heat.

Sprinkle 1/10 cup of chopped romaine and 1/12 cup of sliced olives on top.

Season liberally with salt, pepper, and black pepper.

Add the olives to the salad and stir well to combine.

Return the salad to the skillet and stir in the romain and olive oil.

Stir to combine and season with salt.

Return to the stove and cook the salad for about 8 minutes, stirring occasionally, until the dressing is thickened and the greens are tender.

Serve with parmesan cheese, fresh fruit, and homemade pesto.