Print 
Portions:
12
Serving
Size:
2 tablespoons
- Diet
Types:
- CKD non-dialysis
- Diabetes
- Dialysis
- Lower Protein
- Vegetarian
Ingredients
- 2 cups fresh basil leaves
- 2/3 cups nutritional yeast
- 3 cloves garlic
- 1/2 fresh lemon
- 1 teaspoon black pepper
- 1 cup pine nuts
- 2 tablespoons flax oil
- 2 tablespoons olive oil
Preparation
- Juice the lemon. Add all ingredients except flax and olive oils to a food processor.
- Combine the oils and pour oil into the food processor through the top to evenly emulsify while blending the ingredients. Stir ingredients from the bottom of the blender as needed.
- Store pesto in a jar or covered container until ready to use as a marinade, salad dressing or pasta sauce. Keeps up to one week in the refrigerator.
Helpful hints
- An additional 2 tablespoons of flax oil may be substituted for the olive oil.
- Flax oil provides health benefits including supplying ALA omega-3 fatty acids.
- Basil Pesto has great versatility- use as a marinade on seafood or chicken, as a dipping sauce for fresh or roasted vegetables, a salad dressing or toss with pasta or rice as a lower potassium alternative to tomato sauce.
Submitted by: ºìÌÒÊÓƵ¸ßÇåappÏÂÔØ renal dietitian Brittany from Virginia.
Nutrients per serving
Calories 122
Protein 4 g
Carbohydrates 4 g
Fat 10 g
Cholesterol 0 mg
Sodium 7 mg
Potassium 158 mg
Phosphorus 99 mg
Calcium 18 mg
Fiber 1.3 g
Kidney and kidney diabetic food choices
- 1 vegetable, medium potassium
- 2 fat
Carbohydrate choices
0
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